Milk and Cookie Shots with Rainbow Chocolate Chips from Cookies Cupcakes and Cardio
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Learn how to make a chocolate chip cookie shooter from scratch!
• 2 cups all purpose flour
• 1 cup butter
• 1/2 cup brown sugar
• 1/3 cup granulated sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup mini rainbow chocolate chips
• white chocolate melting wafers
• rainbow sprinkles
In a stand mixer fitted with the paddle attachment cream the butter until smooth. Add sugars and cream until light and fluffy. On medium speed add egg yolk, salt and vanilla and continue to mix until combined. Add flour and mix until dough is crumbly. Finally, add in chocolate chips.
Spray 4 ounce sized tumblers (small glasses) with non stick cooking spray, and line with parchment paper. Using small amounts of flattened dough, line the bottom and inside of the tumbler with cookie dough. Press against the glass to ensure that there are no air pockets.
Place glasses into the fridge for 20-30 minutes to chill.
Preheat oven to 350F. Remove chilled glasses from the fridge and place a roll of tin foil in the centre of each. This will help the dough to bake evenly, while also ensuring the dough doesn’t fill in the middle.
Place chilled glasses onto a baking tray and bake for 40-45 minutes.
Remove from oven and place onto a cooling rack and allow to cool completely.
Melt the white chocolate. Place a teaspoon or two of the melted white chocolate into the centre of the cookie shot. Using a paint brush or similar tool, coat the inside of the cookie shot to seal it. This will ensure that the milk will stay inside the shot. Repeat with a second layer if necessary.
Dip the rim of the cookie shot into the white chocolate, and immediately dip into the rainbow sprinkles.
Allow to harden before filling with milk.
When ready to serve, fill cookie shot with milk.
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