- 2 cups all purpose flour
- 1 tsp baking soda
- 1 pinch of salt
- 1/2 cup unsalted butter room temperature
- 2/3 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup mini or regular semisweet chocolate chips
- 1 cup semisweet chocolate chips for the chocolate coating
Preheat oven to 350°F.
In a bowl of a stand mixer, cream butter and sugars until fluffy. Add in eggs and vanilla and mix until batter is smooth. Add in flour, baking soda and salt and mix on lowest speed until smooth dough forms. Stir in 1 cup mini chocolate chips.
Using a 1.5 tbsp cookie dough scoop, scoop out dough and place into one of the shot glass molds. Using a very small spatula, spread the dough so that it is completely spread across the bottom of the shot glass mold. Make sure you don't leave any gaps, otherwise, your cookie glass will have holes. The silicone molds should be transparent enough for you to examine for any gaps. Your dough should cover about half of the cookie shot glass mold.
- Add a second 1.5 tbsp scoop of dough to the same mold. Again, spread it across evenly on the sides and also on the top. You should have a thin layer that fully covers the surface (this is the base of your glass, so you don't want to see the center divider at all), but it shouldn't rise all the way to the rim, since the cookie dough will puff up once baked. If you have any gaps on your surface, add a little more dough. Repeat with remaining dough and molds.
Place silicon mold on a baking sheet. Bake for about 20-25 minutes or until tops turn dark golden brown, with a crispy surface, and a knife inserted comes out clean. Because of the molds, the cookies will take longer to cook. Make sure there is no raw batter remaining. You do not want to undercook these cookies. Some people like undercooked cookies because they are softer, but you want them to be more firm for cookie cups.
While cookie shots are cooling, slice off any muffin tops from the shot glasses that have puffed up past the rim. You don't want to leave these on as the cookies won't be able to stand evenly. Once the cookies have cooled to room temperature, freeze for several hours until cookies are hard. This will allow you to remove the cookies without breaking them. Once cookies are frozen, gently remove them from silicone molds.
In a glass microwave safe bowl, add the 1 cup of chocolate chips for coating. Microwave at 30 second intervals, stirring after each stop until chocolate is fully melted and smooth. (It should only take around 1-2 minutes.) Alternatively, you can melt the chocolate on the stove.
- Use a small brush or spatula and coat the interior of the cookie shots with melted chocolate, making sure to coat every crevice otherwise the milk will leak through. Briefly freeze the cookie shot glasses again until chocolate hardens (about 20-30 minutes).
- Let cookies soften to room temperature (it should only take about 10-15 minutes) before adding milk. Store remaining unused cookie shot glasses in freezer. Try not to remove cookies from freezer too far ahead of time before eating. While they'll remain standing, they do soften gradually after several hours and it will make them harder to eat.
- I'd recommend making a couple more than the number you need in case a few break.