Chocolate Chip Cookie Shots
The cookie shot is the brainchild of New York baker Dominique Ansel (of Cronut fame). We challenged our Kitchen Director Kareen to come up with her version and snap the step-by-step process. Up for the challenge?
Ingredients
- 16 sheets aluminum foil, each about 12 inches (30 cm ) long
- 8 wine corks
- 1 straight-sided non-stick or silicone muffin pan, buttered
- 1 shot glass
- 2 ¾ cups (385 g) unbleached all-purpose flour
- ¼ tsp (1 ml) baking soda
- ½ tsp (2.5 ml) salt
- 1 cup (225 g) unsalted butter, softened
- 1 ¼ cups (265 g) sugar
- 1 egg
- ¾ cup (150 g) miniature chocolate chips
- 8 oz (225 g) dark or milk chocolate, melted and cooled
Instructions
- Fold the 16 sheets of aluminum foil into 3 ½-inch (9 cm) wide strips. Roll 8 strips into cylinders the same diameter as the muffin cups.
- Place the strips upright in the muffin moulds.
- Loosely wrap the other 8 aluminum strips around the corks.
The cookie shot is the brainchild of New York baker Dominique Ansel (of Cronut fame). We challenged our Kitchen Director Kareen to come up with her version and snap the step-by-step process. Up for the challenge?