Chocolate Chip Cookie Shots

Hi everyone!

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It’s been quite a while and I apologize.  I’ve been super busy at work as well as trying to get rid of the last symptoms of my cold.  If you follow me on instagram, you know that I’ve been puttering around in my kitchen and baking cookie shots. I made these cookie shots a few times already and each time they came out beautifully. The cookie shots are easily made in pop over tins as well as a cookie shot mold.  Both times, the cookies came out very well. The key is to use some aluminum foil to prevent the dough from rising as it bakes.  I found that creating a cylindrical shaped with aluminum foil and placing it in the cookie during the backing and then pressing the cookie dough back down using a shot glass or the foil really helps the cookie shot maintain the cavity shape.  I also lined the cups with tempered chocolate so that I could take multiple shots of milk (or rum or kahlua or bailey’s if you’re over 21).   The recipe is pretty simple, I used a Dominque Ansel recipe, but tweaked it a bit.  I personally liked using a pop over tin since the cookie shot was a little wider, but the cookie mold did allow for a taller cookie cup (it was definitely not a shot).

So let’s get started!

最近仕事で物凄くい忙しくてブログを書く事ができませんでした。でも、今日はとても楽しいレシピがあります。インスタグラムで私のことをフォローしていたらクッキーショットの写真を見てると思います。クッキーショットは、ニューヨークで有名のDominqiue Anselと言うパテシエが発明したお菓子です。チョコチップクッキーをコップ型に焼き、牛乳をクッキーのコップに入れて楽しむお菓子です。


-12 tbps unsalted butter (roughly 182 grams)

-3/4 cup granulated sugar (126 grams)

-2 eggs

-1 tsp salt

-1 tsp baking soda

-1 tsp vanilla extract or paste

-2 cups AP flour

-1 cup dark chocolate (or chocolate of your choice)

Chocolate lining:

-1 cup chocolate chips


-無塩バター (182 g)

-グラニュー糖(162 g)

-卵 (72 g)

-塩 (5 g)

– バニラ (5g)

-ベーキングソーダ (4 g)

-小麦粉 (315 g)

– チョコチップ (100 g + 100g)


  1. Cream the butter and sugar until light and fluffy
  2. Once the batter is pale yellow and fluffy, add in the vanilla and mix to combine.  Add in the eggs one at a time and mix until smooth.
  3. Add the flour, baking soda and baking powder and mix until just combined.
  4. Chop the chocolate into small pieces. You want fragments of chocolate, so that the chocolate chunks don’t break up the batter.
  5. Fold the chocolate into the dough and refrigerate for an hour to rest.
  6. Preheat the oven to 350 ºF
  7. Spray your cookie molds with non-stick spray or rub the molds with butter to ensure that the dough doesn’t stick.
  8. Gently press the cookie dough into the mold.  I like to create a small flat circle for the bottom and then using equal sized balls of dough, gently press the dough along the sides. Neaten the edges with a decorating spatula. Place a ball or cylinder of aluminum foil to ensure that the dough doesn’t rise and bake for 15 minutes.  I like to take the pan out about halfway through the baking to push the foil back down (use oven mitts).
  9. Once the cookie molds are out of the oven, let them cool for a few minutes before inverting the cookie out of the mold.  For pop over molds of multiple cookie shots, simply place a cutting board on top of the pan and then flip. gently tap the bottoms of the mold to release the dough.  For singular cookie shot molds, I recommend letting the cookie chill in the mold (the freezer works if you’re impatient) and then gently pulling the cookie out.
  10. Let the cookies cool on a wire rack.
  11. Meanwhile, temper the rest of the chocolate by using a double boiler of a microwave.
  12. Brush the chocolate along the sides of the cooke shot with a silicone brush, spoon or finger. Let the chocolate set.
  13. Pour in your drink of choice and enjoy!


  1. バターと砂糖をボウルに入れよくかき混ぜて、クリーム状にする。
  2. バニラを加え、よく混ぜる。卵を一つずつ加えまたかき混ぜる。
  3. 塩、ベーキングソーダと小麦粉を加えて、混ぜ合わせます。チョコ(100グラム)をよく刻んで、混ぜ合わせます。
  4. クッキーの生地を冷蔵庫で一時間冷やす。
  5. オーブンを170ºC予熱で温めます。
  6. クッキーの型(またはカップケーキのカップを使う)にクッキーの生地がくっつかないようバターを塗り(または、スプレーする)。クッキーの生地を型にいれます。コップ型に焼けるように、アルミフォイルを丸めて、生地の真ん中に入れる。オーブンで15分焼きます。
  7. クッキーが焼けたら、冷蔵庫でクッキーを冷やします。冷やしてる間、残りのチョコを溶かします。
  8. 冷やしたクッキーカップに溶かしたチョコを塗ります。チョコが固まった後クッキーに牛乳を入れて、牛乳を飲みながらクッキーを食べます。

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You can probably definitely make a snickerdoodle cookie cup or regular shortbread. Just make sure to omit the baking powder so that the dough doesn’t rise excessively.  The key is to have a good mold and to make sure you insert something in the cookie cup while it bakes so it retains its shape.


Hugs and puppies!



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