Growing up, one of my favorite food combinations of all time was a stack of fresh-baked chocolate chip cookies and an ice cold glass of milk. Even now, there’s just something about that particular combination that tastes, smells and feels like home.
Inspired by the classic combination, cronut-creator and baker Dominique Ansel created America’s latest food obsession — the milk and cookie shot. And while the original can only be purchased at Dominique’s bakery in New York, he has been kind enough to share the cookie shot making process with the world.
Your milk and cookie eating experience is about to be revolutionized.
Milk and Cookie Shots Recipe
- 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
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
- 1 cup dark-chocolate candy melts
- 1 1/2 cups milk
- 1 1/2 teaspoons vanilla extract
- popover pan
- Preheat your oven to 350 degrees.
- Grease your popover pan and set it aside.
- Combine shortening, granulated sugar and brown sugar in a bowl and stir until creamy.
- Add the egg yolk and vanilla extract and stir until well combined.
- Add the flour and salt and stir until well combined.
- Add the mini chocolate chips and stir until they are fully incorporated in the dough.
- The dough should be crumbly.
- For the dough inside the popover molds. Make the walls of the cookies about 1/4 inch thick.
- Chill for 20-30 minutes.
- Bake the cookies for about 15-20 minutes, or until they start to brown.
- Remove and let cool completely.
- Melt the chocolate candy and pour a small amount into each cookie. Let it sit and then pour the excess chocolate back into the bowl.
- Let sit until completely hardened.
- For the shot itself, mix together the milk and vanilla extract and pour into the well of each cookie.