(Cookie) Shots, shots, shots

Cookies and milk are a classic couple. But how about when you put the milk inside the cookie instead of dunking the cookie in milk? Week 8: Cookie Shots!

I got a chance to go to a cookie shot stand when I was in the LA area back in September. SUCH a cute idea! They had different kinds of filling on tap (cold brew, chai tea, chocolate milk, and of course, the OG: regular milk) and tons of different flavors of cookies in the shape of shot glasses. I wasn’t sure if they had to alter the recipe at all to make it sturdy enough to hold liquid but I knew I wanted to find out.

First step: find a mold. Wilton makes one for 6 cookies shots (yay for Wilton brand being stocked at Michaels! But boo for increased impulse shopping at Michaels in the baking section.)

To be quite honest, I used the suggested recipe that came with the mold for this round of cookie shots. I don’t know if I’ve mentioned it before, but I always like to give the benefit of the doubt to the people who create recipes. Maybe they chose those proportions for a reason! (Especially in this case, I was still curious how rigid these would turn out. My go to chocolate chip cookie recipe is always lovely and soft and would make sloppy shot glasses.) So, for the first time around, I didn’t change a thing to the recipe. I can’t wait to try out other types of cookies in the mold to see how they hold up!

I love how brown sugar keeps it’s shape after getting packed into a measuring cup. Like a little mountain in a snowy valley. I always drop it from a high height to see how high I can take it without breaking it. Small victories.

This recipe was interesting in that it had the butter melted instead of creamed into the sugar. This was awesome in terms of how easy it is to mix melted butter into a dough (and how I could do it with a whisk instead of a stand mixer or hand mixer.) However, I was wary since I was under the impression that creaming the butter in would create a sturdier dough. Alas, I was completely wrong.

Apparently, when you cream butter into egg and sugar, you create little bubbles, that get bigger and more plentiful the longer you cream it (or beat it, as it seems a more appropriate verb for a stand mixer.) These bubbles help add a lighter and taller construction to cakes and other baked goods. Mixing melted butter in actually results in a denser product without all those lovely bubbles. Now, you know how much I love bubbles! But in this case, I wanted as dense and sturdy as possible. Yay, science!

Best part, hands down. (hands in? hands covered in cookie dough?)

Squishing the dough into the mold and hoping for the best! Up for debate: are cookie tops better than muffin tops? The baked kind, obviously.

Out of the sauna! Time for a trim.

I had sprayed/wiped all parts of the mold that would touch cookie dough with cooking oil, and it worked like a charm. Popped right out into my hand.

Aren’t they adorable?? As you can see, the thickness of the walls are a tad lopsided (but honestly, who needs perfection?) I think it could be remedied by paying more attention when I put the center of the molds into the pockets of dough.

Took some milk chocolate that I had on hand and pretended it was sealant (you don’t want any milk leaking out of the shots!) Considering buying a smaller brush just for applying chocolate coating. I’m sure I could find other kitchen/baking uses for it so I could justify it as a purchase. When there’s a will, there’s a way.

I recommend popping the painted shot glasses in the fridge of freezer, depending on how much time you have, so they chocolate coating doesn’t mix with your filling.