Ben's kitchen / Chocolate Chip Cookie Shots
Chocolate Chip Cookie Shots
Shared by Ben · with credit
Original recipe from facebook.com · shared with credit by Ben
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Warm cookie dough baked into tiny cups that you fill with cold milk and eat with a spoon—the magic is that crispy exterior gives way to soft, chocolatey centers in every bite.
Ingredients
Ingredients
- 1½ cups (227 g) all-purpose flour
- ⅓ cup (65 g) packed brown sugar
- 2 tbsp + 2 tsp (33 g) granulated sugar
- ½ tsp baking powder
- Pinch of salt
- 6 tbsp (88 g) butter
- 1 large egg
- 1 tsp vanilla paste
- ½ cup + 1 tbsp (100 g) mini semi-sweet chocolate chips
For the chocolate coating
- 120 g milk chocolate, melted
Instructions
- Preheat oven to 350°F. Lightly grease the cookie shot mold and inserts.
- Mix flour, sugars, baking powder, and salt.
- Melt butter and let cool slightly. Whisk in egg and vanilla paste.
- Combine wet and dry ingredients, then fold in chocolate chips.
- Divide dough into 9 balls. Place into the mold and press inserts firmly down.
- Bake for 17–19 minutes with inserts in place.
- Trim the edges while warm. Cool in the pan for 10 minutes, then gently remove inserts and let cool completely.
- Melt 120 g of milk chocolate and coat the inside of each cookie shot. Let the chocolate set completely, then fill with cold milk and enjoy🤎
Chef's tips
- Press the dough firmly into a shot glass or mini muffin tin mold while still warm to create a clean, sturdy cup shape.
- Chill the shaped cookie cups before baking to help them hold their form and prevent excessive spreading.
- Let the cookie shots cool completely before filling with cold milk so they stay crisp and don't turn soggy.
Nutrition (per serving, estimated)
256calories
3gprotein
31gcarbs
14gfat
Estimates only — values vary with brands and portions.
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