Cupcake Shots (Chocolate Chip Cookie Shot Glasses)
Chocolate chip cookies baked into shot-glass molds, lined with melted chocolate and filled with milk. Makes 12 shots.
Ingredients
| 2 1/4 cups | 540 ml | All-purpose flour |
| 1 teaspoon | 5 ml | Baking soda |
| 1 teaspoon | 5 ml | Salt |
| 1 cup (2 sticks) | Butter, softened | |
| 3/4 cup | 180 ml | Granulated sugar |
| 3/4 cup | 180 ml | Packed brown sugar |
| 1 teaspoon | 5 ml | Vanilla extract |
| 2 | Large eggs | |
| 2 cups (12-oz. pkg.) | NESTLÉ Toll House Semi-Sweet Chocolate Morsels | |
| 1 cup | 240 ml | Chopped nuts |
| 3/4 cup | 180 ml | Olive oil (cookie shots) |
| 1/3 cup | 80 ml | Granulated sugar |
| 1/2 cup | 120 ml | Light brown sugar |
| 1 | Large egg yolk | |
| 2 teaspoons | 10 ml | Vanilla extract |
| 2 cups | 480 ml | Sifted flour |
| 1/2 teaspoon | 2.5 ml | Salt |
| 1 cup | 240 ml | Mini chocolate chips |
| 1 cup | 240 ml | Melted dark chocolate candy melts |
| 1 1/2 cups | 360 ml | Milk |
| 1 1/2 teaspoons | 7.5 ml | Vanilla extract |
Instructions
Toll House chocolate chip cookies (base recipe)
- PREHEAT oven to 375° F.
- COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
- BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION: Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes. Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Cookie shots 4. Heat oven to 177 C (350° F). Grease the mold. 5. In a large bowl beat the fat, brown and granulated sugar well. Add the yolk and vanilla extract and beat thoroughly. Add the flour and salt in parts and beat well. Add the chocolate chips. At this point the dough should be a little crumbly. 6. Form the cookie shots inside the molds, making the walls of the cookie shot about 1/4 inch thick. Chill for 20 to 30 minutes before baking. 7. Bake for about 20 minutes or until the cookies just start to brown. Remove from the oven, and let cool completely. 8. Melt chocolate candy melts, and then pour the melted chocolate into the well of each cookie. Let it sit for a minute, and then pour the excess chocolate back into the pan. Chill cookie shots until the chocolate has set. 9. Mix together milk and vanilla extract, and serve inside each cookie shot.