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EAT: THE NEW MILK & COOKIES

1st Jun 2018

We are suckers for any foodie based invention... especially when it has the word chocolate in it! We are getting all over the newest creations... the cookie shot! We're guessing you're all familiar with the croissant meets donut, cronut craze that took the world by storm? Well... the genius brain behind that invention, Dominique Ansel has now brought us one of his latest creations...the #cookieshot Yes! It's a new way to have milk and cookies! Think cookie cup filled with vanilla and milk!

And while you can now find these babies at Double Shotz in Perth and Piccolo Me in Melbourne or Sydney... we've hacked the trendy concept so you can sip these delicious cookie shots from the comfort of your own home!

Ingredients

1. For the cookies:

2. 1 cup vegetable shortening

3. 1/3 cup white sugar

4. 1/2 cup brown sugar

5. 1 large egg yolk

6. 2 teaspoons vanilla extract

7. 2 cups flour, sifted

8. 1/2 teaspoon salt

9. 1 cup mini chocolate chips

10. For the cookie shots:

11. 1 cup dark chocolate melts

12. 1 1/2 cups milk

13. 1 1/2 teaspoons vanilla extract

Directions

You’ll need a popover pan to make this recipe work. We have also successfully made them in muffin tins, but they are much fatter and shorter. You can also buy shot glass moulds if you really want to get into it!

1. Preheat oven to 180 degrees (fan forced oven. Grease the moulds.

2. In a large bowl, cream together the shortening and brown and white sugars. Add the egg yolk and vanilla extract, and mix until completely incorporated. Gradually add the flour and salt, and mix until completely incorporated. Add the mini chocolate chips, and mix together until evenly distributed. The dough should be a little crumbly at this point.

3. Form the cookie shots inside the molds, making the walls of the cookie shot about 1/4 inch thick. Chill for 20 to 30 minutes before baking.

4. Bake for about 20 minutes or until the cookies just start to brown. Remove from the oven, and let cool completely.

5. Melt chocolate melts, and then pour the melted chocolate into the well of each cookie. Let it sit for a minute, and then pour the excess chocolate back into the pan. Chill cookie shots until the chocolate has set.

6. Mix together milk and vanilla extract, and serve inside each cookie shot.

7. Fill these with the vanilla flavoured milk or the beverage of your choice. You can get as creative as you want!

FAQ'S:

Q: Do I have to use shortening? Can I use butter or margarine instead?

A: Shortening is required in order to create a sturdy enough cookie to hold the shape. It works far better than butter.

Q: What kind of pan do I need?

A: You’ll need a popover pan or shot glass moulds

We have also successfully made them in muffin tins, but they are much shorter and fatter.

Q: My cookies came out puffy. What do I do?

A: The cookies will puff up while baking. While still warm and fresh out of the oven, simply use a spoon or butter enough to squish the dough back into the sides and bottom for the best shot glass shape.

Wearing Regina and Hosier