Milk and Cookie Shots


For the cookies:
1 cup shortening
1/3 cup granulated sugar
1/2 cup light-brown sugar
1 large egg yolk
2 teaspoons vanilla extract
2 cups all-purpose flour, sifted
1/2 teaspoon salt
1 cup mini chocolate chips

For the cookie shots:
1 cup melted dipping chocolate (chocolate coating)
1 1/2 cups milk


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Preheat oven to 350 degrees. Grease the molds. (Can be small stainless steel molds, popover molds, or silicone molds.)

In a large bowl, cream together the shortening and brown and granulated sugars. Add the egg yolk and vanilla extract, and mix well. Slowly 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 slightly crumbly.

Pack cookie dough around the inside of the mold making a about a 1/4 inch wall of dough. Chill for 30 minutes.

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

Melt dipping chocolate and then pour into the well of each cookie. Roll cookie shot glass around to coat the inside of cookie, and the pour the excess back into bowl.

Chill cookie shots in refrigerator for about 10 minutes or until the chocolate has set.

Pour milk into shot glass and serve!