Ingredients
The following ingredients have 4 Servings
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1/3 cup sugar
- 1/2 cup brown sugar
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 3/4 cup chopped milk chocolate chips
- 1 cup milk chocolate chips
- Sprinkles and/or chopped nuts (optional)
Instruction
- In a bowl, whisk together the flour and salt. Set aside.
- In the bowl of stand mixer fitted with a paddle attachment, beat the butter and sugars on medium speed about 4 minutes until light and fluffy. Scrape down the side of the bowl and add the egg yolks and vanilla. Beat to combine.
- Turn the mixer to low and add the dry ingredients, mixing until just combined. Stir in the chopped chocolate chips.
- Preheat your oven to 360 degrees F.
- With a paper towel, grease your molds with shortening.
- You'll need about 3-4 tablespoons of dough per shot mold. Begin by flattening about a tablespoon of dough to a 1/4-inch thickness and adding it to the bottom of the mold. Flatten another piece of cookie dough to 1/4-inch thickness and add that to the side of the mold. Continue adding dough until the interior of the mold is evenly covered with a 1/4-inch thickness of cookie dough. Repeat with all molds.
- Use a knife to cut off any dough that's above the top of the mold. Add the mold inserts and place the filled molds in the freezer for about 10 minutes.
- Take the cookie shot molds out of the freezer and bake for 20-22 minutes or until the tops begin to brown. Remove them from the oven and allow to completely cool on a wire rack.
- Remove the cookie shots from the molds.
- In a microwave-safe bowl, microwave the 1 cup of milk chocolate chips at 30-second intervals to melt. Using a butter knife or small offset spatula, coat the interior of the cookie shot with chocolate.
- Optional: Dip the rim of the cookie shot into the melted chocolate and then into sprinkles or nuts.
- Allow the chocolate to set before serving the cookie shots with a pitcher of cold milk.
