Christmas Chocolate Chip Cookie Shot Glasses
An elegant and festive dessert which is sure to be a conversation starter at your next holiday event. A chocolate chip cookie is molded into a shot glass, coated on the inside with chocolate and filled with your choice of dessert.
Equipment
- Small pastry brush
Ingredients
- 4 cups All-Purpose Flour (480 grams)
- 1 cup Light Brown Sugar
- ¾ cup Granulated Sugar
- 1 cup Unsalted Butter (room temperature)
- 2 large Eggs (room temperature)
- ¾ cup Mini Chocolate Chips
- 2 teaspoon Pure Vanilla Extract
- 1 teaspoon Salt
- ¼ tsp Baking Soda
- 10 oz Melting Chocolate Wafers
- Various Holiday Sprinkles
- 12 Holiday Icing Decorations
Instructions
Making The Chocolate Chip Cookie Dough
- In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature butter, brown sugar, and granulated sugar and mix on medium speed for about four minutes until light and fluffy.
- Once the butter and sugar are light and fluffy, add the vanilla extract and continue mixing until combined.
- Next, add the eggs, one at a time, and mix until combined.
- Next, mix the flour, baking soda, and salt in another large bowl with a whisk.
- Add the dry ingredients to the wet ingredients in fourths on low speed, adding each portion once the last has just been combined, scraping down the sides with a spatula each time. At this point, the batter will become VERY thick.
- Once all flour is combined, fold in the chocolate chips with a spatula. Combining the chocolate chips may take some strength as the dough will be thick.
- Transfer the cookie dough to a bowl, cover with plastic wrap, and refrigerate for at least two hours or overnight.
MAKING THE COOKIE SHOT MOLD
- Preheat the oven to 350 degrees Fahrenheit. Start with the bottoms of each of the molds first. Remove the cylinder inserts and set them aside. Scoop out about one teaspoon of dough and roll it into a ball with your hands.
- Next, while holding the cookie dough ball in one hand, use the palm of your other hand to press and flatten the ball into a disk about ¼th an inch thick. The dough disk should fit on the bottom of each mold when laid flat. Place each dough disk into the bottom of each mold and press down slightly. Continue until each mold compartment has a dough disk inserted into the base.
- Then, take about two teaspoons of the chocolate chip cookie dough at a time, and roll it into a ball again. Then flatten the dough into about ¼th an inch thick and press into the walls of the cookie shot mold, working your way up from the bottom. Continue until all the walls of the shot glass have been created and are about ¼th an inch thick.
- Next, place the cylinder inserts in the dough-filled molds and press down evenly. Then, gently twist the insert upward and remove it. Inspect the inside of the cookie shots and patch any gaps or thin spots with small pieces of cookie dough as needed. If pieces need patching, you must press the insert in again. If no patching is necessary, place the insert exactly where it was without pressing again.
- Bake the chocolate chip cookie shots at 350 degrees with the inserts for about 21-23 minutes.
- Once done, working quickly, take a sharp knife and cut around the insert at the top of the mold, removing the excess dough that has puffed up over the top. Cutting away the extra dough creates a straight edge on the top of the glass. As the cookie dough cools, it will become more challenging, so working fast is essential.
- Allow the chocolate chip cookie shots cool while still in the mold for about five minutes. Then remove the metal inserts and transfer the cookie shot mold to a wire rack, allowing it to cool completely.
- Once the cookie shot molds are cool, take one finger and slide the inside walls of the cookie toward the top to remove them. They should slide right out. Once the cookie shots are entirely cool to the touch, they are ready to be lined with chocolate.
DECORATING AND FILLING THE CHOCOLATE CHIP COOKIE SHOTS
- Melt the chocolate melting wafers in the microwave or a double boiler (per package instructions). If using the microwave method, work with and melt about 3 oz of chocolate at a time because once it hardens, it becomes difficult to melt and stay the correct consistency again.
- Next, with a small pastry brush, coat the inside of the cups with chocolate making sure there are no gaps. Be liberal with the inside chocolate coating and work quickly as the chocolate hardens fast.
- Turn the cups upside down and dip the cup's rim in the chocolate. Let the excess chocolate drip off and immediately sprinkle the rim with sprinkles. You may need to reheat the chocolate in the microwave for 10-15 seconds to loosen it up. Tip: After the insides of the cookie shots are coated with chocolate, work with one shot glass at a time. First, dip the rim in chocolate, then cover with sprinkles. Then continue to the next cookie shot. If you wait to apply the sprinkles until all rims are coated in chocolate, the chocolate will have hardened, and the sprinkles will not stick to the chocolate.
- To add icing decorations, brush a small amount of chocolate on the backside of the icing decorations and gently press it into the front of each cookie shot glass. Hold the icing decoration in place with your finger for at least 30 seconds
- Finally, once the chocolate has cooled, the cookie shot glasses are ready to be filled and enjoyed! Fill them with milk, Baileys Irish cream, chocolate mousse, ice cream, or whipped cream.
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