For many people, milk and cookies are the perfect combination. Of course, this means you have to dip a cookie into a cup of milk. However, with Dominique Ansel’s cookie shot recipe below, you no longer have to do that.
We’ve shown you how to make convenient and appetizing recipes before, including the red velvet mug cake and the two-ingredient cherry pie. But these cookie shots are truly one-of-a-kind.
Aside from forms for baking and nonstick cooking spray, here are the ingredients you’ll need:
- 1 cup shortening
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp sault
- 1 cup mini chocolate chips
- 1 cup melted chocolate
Once you put the cookie dough in the little cups, place them in the refrigerator for 30 minutes. Then bake them for 20 minutes at 350 degrees.
After you let them cool down for about 20 minutes, coat the sides of each little cup with the melted chocolate. This prevents the milk from making the cookie cups soggy. (Any kind of chocolate will work for the dessert.)
Let them set in the refrigerator again for 20 minutes. Finally, add your milk of choice and they are ready to eat. How delicious do they look?