Shortly after the cronut frenzy began, Chef Dominique Ansel said that he wouldn’t let the commotion take away from his desire to continually push the envelope with what he can create. True to his word, he has been serving up one whimsical treat after another – Frozen S’more, Magic Souffle, and now the Cookie Shot. After my attempt at making cronuts I decided to try Chef Ansel’s recent creation, inspired by his first experience eating an Oreo. I have not been back to the bakery to try the cookie shot yet so I’ve based my attempt off of blog write-ups.
Cookie Shot Recipe from POPSUGAR
Pre-baking:
The closest vessel I could find to resemble the shot glass was a baba au rhum mold (2.25″) which is rather large, I’d say it’s closer to a double shot size. Grease each mold generously with butter and then press in the cookie dough, with approximately 1/4″ thick walls.
Baking:
Refrigerate for 15 minutes or until the cookie dough is firm. This is so the dough keeps its shape when inserting the beans and parchment for blind-baking. Place a parchment square into each cavity and fill with beans. Prior to the blind-baking method I baked off two unfilled cookie shots and the cookie puffed and closed into the center. Also the sides sunk toward the bottom. None of the blogs I’ve read have mentioned this so I’m curious how people were able to maintain the cylinder shape.
Blind bake at 350 degrees for 20 minutes. Let cool for 15 minutes. Then very carefully, pull the parchment away from the sides of the cookie walls. If needed, dump out some of the beans so it’s easier to remove the parchment. The dough is still soft but should be dry enough to maintain its shape for the second bake. Some of the walls did crack a little bit if I pulled the parchment too quickly.
Bake at 350 degrees for another 10-15 minutes or until the edges are golden and the inside is matte. They will continue to bake as they cool. Let cool completely before removing from the molds.
Chocolate Lining:
Each cookie shot needs to be lined so when the milk is poured in, it won’t seep through. Originally Chef Ansel used melted chocolate but when he re-warmed the cookie shots to serve warm, the chocolate melted. He has switched to a glaze. I went ahead and stuck with the chocolate since I was serving the cookie shots at room temperature. Use a pastry brush to apply a coat of chocolate on the inside. It doesn’t need to be too thick but make sure the cookie is completely covered especially at the bottom. Refrigerate until the chocolate is set, about 10 minutes.
Time to take a shot!
The proper way to enjoy the cookie shot is to alternate taking sips of milk and bites of cookie. It is a bit messy because the cookie is more crumbly than a normal cookie. I’d also like the walls to be a bit thinner but I’m not sure if the cookie will hold up. Overall, I think the concept is really clever and makes for a fun eating experience. I wouldn’t say my method is the best way but it did hold the milk successfully. I’m very curious about how the original tastes and perhaps after that I will try again.
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