Ever since Dominique Ansel (creator of the Cronut) debuted his Milk and Cookie Shots, I’ve been following all the coverage of the latest invention.
Apparently inspired after eating his first Oreo, the Milk & Cookie Shot features a chocolate chip cookie shaped like a shot glass, which is filled with vanilla flavored milk. As a result, you can sip the milk and eat the cookie at the same time.
Since I won’t be visiting New York any time soon, I thought I would attempt to make my own homemade version. Obviously I don’t expect these to be anywhere near the caliber of Chef Ansel’s, but it was still fun to try.
My shot glasses have rims, which I know shot glasses don’t usually have, but it made them easier to remove from the baking molds. Also for some reason, I remember Chef Ansel’s having a rim until I went back to the photos and realized his cookie shot glasses do not have rims. Oh well. You can make them with or without the rims.
When Dominique Ansel first debuted his cookie shots, the insides were lined with chocolate, which is what keeps the milk from leaking through. I believe he’s since changed it to a heat-proof glaze. His cookie shots are served warm, which I don’t quite know how to achieve without having the chocolate inside the glass melt, but these were still really good at room temperature.
It took me a couple of attempts to get these to turn out right. The cookie dough is tricky because if it’s too soft, the cookie glasses won’t hold their shape. But after a few trial and errors, I was able to make about half a dozen that worked.
First, you’ll need something a little bigger than a standard shot glass to hold the cookie dough. I used my mini popover pan but you can use anything similar that can withstand the baking process. I also had some tasting-size beer glasses which I used as well.
You’ll need to generously grease these so that the cookie dough slides out after.
Next, you’ll need a smaller tube or shot glass which you can place inside to keep the shot glass shape. You need it to be heavy so that it doesn’t get pushed out when the dough is baking and rising. And to keep the cookie dough from sticking to the inside tube, you should line it with parchment paper.
The parchment paper did seem to prevent the interior bottom of the cookie from fully baking, but I was able to rectify this by removing the parchment paper after the cookie is basically cooked, and then letting it cook another minute or two without the parchment paper, which allowed the inside to finish cooking.
While the cookies cooled, I melted some dark chocolate and then I brushed the insides of the cookie shot glasses with the chocolate. You have to make sure to completely coat the interior, otherwise the milk will leak through. Once that was done, I just let the chocolate cool down for a few minutes and then I poured in the milk.
Sip, bite, and repeat.
This was pretty fun to eat. The milk keeps the cookies quite moist too. I’m happy to have gotten a small taste of what the real Milk & Cookie Shots taste like, but it was a little bit of a hassle, so I don’t know if I’d make it again.
Milk and Cookie Shots (Homemade version of Dominique Ansel's)
2 cups all purpose flour
1/4 tsp baking soda
1/8 tsp salt
1/2 cup unsalted butter, room temperature
2/3 cup granulated white sugar
1/2 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
1 cup mini chocolate chips
1 cup regular chocolate chips (for the chocolate coating)
1. Preheat oven to 350F. Thoroughly grease molds being used for baking.
2. In a bowl of a stand mixer, cream butter and sugars until fluffy. Add in eggs and vanilla and mix. Add in flour, baking soda and salt and mix on low speed until smooth dough forms. Stir in mini chocolate chips.
3. Take a chunk of dough and press into bottom of mold and around the interior sides, trying to make sure that there is an even thin layer of dough all around the interior. Dough will be sticky to work with. You can try refrigerating the dough for 30 minutes to make it less sticky, or wash your hands after shaping each cookie. Clean, slightly moistened hands are much better at shaping and working with dough.
4. Wrap the bottom and sides of the glasses or tubes being placed inside the molds with parchment paper. Make sure these inner glasses/tubes are heavy to weigh down the dough. Place inside and press down so that they stay firmly inside to hold down the cookie shots.
5. Bake for about 10-12 minutes or until edges turn a golden brown and cookies look finished. Working quickly, remove cookies from oven and check on the interior by removing the inner glass/tube weights and parchment paper. If cookie dough is still slightly raw inside, remove the parchment paper and replace glass/tube back inside. Bake for another 2 minutes. Cookies now should be fully cooked, including the interior.
6. While cookie shots are cooling, melt chocolate on stove or in the microwave. If melting in microwave, microwave at 30 second intervals, stirring after each stop until chocolate is fully melted. Brush the interior of the cookie shots with chocolate, making sure to coat every crevice otherwise the milk will leak through. Let chocolate cool and set. Pour cold milk in when cookie shots are ready to be eaten.