Milk and Cookie Shots (Homemade version of Dominique Ansel's)

Preheat oven to 350°F. Thoroughly grease molds being used for baking.
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.
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.
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.
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.
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.

Milk and Cookie Shots (Homemade version of Dominique Ansel's)

Ingredients

Instructions