Cheers! Sip! Chew! Enjoy!
You want next level cookies? Or just love milk and cookies so much? Well here you go! This is the best way to enjoy a classic soft and sweet chocolate chip cookie and some milk because it will not get soggy! These chocolate chip chunk shots or also know as chocolate chip cookie shooters are perfect to impress your guests or do something fun with the kids! The best part about these delicious dessert is that the glass is edible! Can't get any better than that! And if your wondering if you could taste the pudding mix, you couldn’t! We really think that it was the pudding mix that kept this cookie soft and chewy. We call this... cookies n’ milk 2.0!!!
We were definitely inspired by our numerous experiences of trying the desserts at Dominique Ansel's bakery in New York City. This chocolate chunk cookie shot was top on our favorite list.
Before you start the recipe, take a look at our fun tutorial that the kids created for these awesome cookie shots on one of our IG accounts @the.filipina.kitchen. This will definitely help you make these soft, delicious chocolate chip cookie shot glasses:
Before you begin: How to Double Boil Chocolate Chips:
In a small to medium saucepan on the stove and add 1-2 inches of water into the pan.
Place a dry, shallow, heat-safe mixing bowl over the saucepan. The bowl should fit over the pan so that the outer edge of the bowl touches the upper edges of the saucepan. This will create a seal for the steam.
Do not allow the water in the panto touch the bottom of the bowl
Add chopped chocolate or chocolate chips to the mixing bowl.
Turn on the stove to medium heat. As the water begins to simmer and release steam, the steam will heat the chocolate and the chocolate will begin to melt. Stir with a spatula or wooden sppon until the chocolate is completely melted.
Other Filling Options
You definitely do not have to go with the classic milk filling. We went with the classic version here, but other filling options for these chocolate chip cookie shots can be chocolate mousse, marshmallow, custard or cream, ice cream and alcohol like baileys irish cream! The possibilities are endless and versatile!
CHOCOLATE CHIP COOKIE SHOTS RECIPE
Makes approximately 12 shots
2 1/4 cups all-purpose flour
1 teaspoons baking soda
1 cups butter, softened
3/4 cups packed brown sugar
1/4 cup white sugar
1 package of instant vanilla pudding mix
2 teaspoons vanilla extract
2 cups semisweet chocolate chunks, (1 milk chocolate bar & 1 dark chocolate bar cut into small chunks)
1 cup of chocolate chips
1 Tbsp coconut oil
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar.
Add in the instant pudding mix until blended.
Stir in the eggs and vanilla and in 3 parts, add in the flour mixture.
Chop the chocolate bars into small chunks, sift out any chocolate dustings or very small pieces.
Fold in the chocolate chips into the batter and refrigerator for at least 1 hour.
Mold chocolate chip dough into the silicone shot molds (ensuring little to no air bubbles are found in the molds). Fill to the top and cover the tops with the cookie dough. This will be the bottom of your shot glass. Refrigerate the mold for at least 1 hour.
On a double boiler over medium heat, slowly melt 1 cup of milk chocolate chips and add 1 Tbsp of coconut oil to the mixture.
Coat the insides of each shot glass with the melted chocolate (Tip:Watch our video for more details on the technique). Refrigerate shot glasses for 1/2 hour.
Remove from refrigerator and slowly remove each cookie shot glass from the mold.
Optional but recommended =) : to make the bottoms even and smooth, you can use a mini grate to shave down the bottom to an even level.
LAST STEPS: Pour milk inside the chocolate chip cookie shots, say cheers, drink a small shot of milk and bite right into the cookie glass....Oh Yeah! Cheers!
FYI: Here is the mold we used for the recipe: