Cookie Shot Glass
South-By-Southwest is an annual conference that brings creative new inventions to the forefront of the public eye. THIS year was no different. The inventor of the cronut, Dominique Ansel, brought us a new way to enjoy your milk and cookies in the form of the cookie shot glass. From what I can tell, her’s is the size of a shot glass and you enjoy it by doing the shot of milk then eating the cookie. That sounds great, but I wanted to do one better. I want to eat my cookie and drink the milk at the same time. So, I set out on the challenge of creating a bite sized cookie cup.
Where to start? The equipment…How do you make a cookie cup? Of course you need a mold. I purchased this one on amazon and it is a silicon pudding mold. It’s about 1 1/2 inches tall, which seemed perfect for this task. I paid about $9.00 and it makes 15 cookie cups at a time.
I decided that the first attempt would be with a store bought cookie dough. Just your regular Pillsbury chocolate chip dough. I figured, why put the effort into making a dough if I can’t make the cookies take shape?
I piled the dough on the top of the pam covered silicon mold and stuck it in the oven for about 5-7 minutes.
The results were a flop. The cookie dough did not hold shape and I had very holy cookies.
They looked more like Klan hats than cookie cups. But they were crispy and tasted very good (duh, Pillsbury cookies rock!)
So, I went to my trusty favorite search engine (Google, of course) and typed in “cookie dough that doesn’t sag when baked on a cup mold.” I came up with one common theme – you can’t use all butter in your dough. You have to use a combination of butter and butter flavored shortening. Here’s the recipe:
1/4 c Butter flavored shortening
1/4 c Butter (room temp)
1/3 c white sugar
1/3 c brown sugar
1 tsp. Vanilla
1/2 tsp Salt
1/4 tsp Baking powder
1 1/2 c Flour
1/4 c Miniature chocolate chips
Silicon cookie cup mold
Mixer (hand or stand)
Large ziploc bag
Preheat your oven to 350 °
Beat your sugars (brown and white), butter and shortening in a large bowl using your mixer on high until combined. This takes about 5 minutes of heavy beating and will make your arm sore. You will want to quit early – don’t. Persistence is key!
Once your mixture is creamy and well combined, add in your egg and vanilla and beat until combined.
Mix your flour, baking powder and salt in a small bowl then combine it into your large bowl of dough. Using a large spoon, stir to combine. Stir in your chips then place the dough in a large ziploc bag and store in the fridge for at least an hour. I stored mine overnight.
Take your dough out of the fridge and warm it a little in your hand. There are two theories on how making the cups will be most well done. We decided to go with inside the mold. Its difficult to get the thickness of the cookie correct on the inside, but the size is better. Place a small amount of cookie dough in the bottom of each cookie cup and use some sort of round small object (or your finger) to press the dough up along the walls of the mold. Because you used shortening, you won’t have to worry about saggy dough.
Place the silicon mold tray on a cookie sheet and bake in the oven for 5-7 minutes. Remove from oven and allow them to cool for 20 minutes in the mold. Gently remove them and put them upside down on the cookie sheet. Place them back in the oven, watching them very carefully for up to 10 minutes or until cooked the amount you like your cookie to be cooked. I like a crunchy cookie.
Take them out of the oven and let them cool completely.
Fill with milk and enjoy!
This is no easy task. I have to think that the lovely cronut queen has some sort of specially made mold that makes her cookies the perfect shape and texture. I know aerating the dough is one way to ensure it will stand up to the test of baking, which makes me wonder…is there yeast in her dough? Our questions will most likely never be answered in full. But until then, I will continue in my effort to duplicate her delicious treats. With any luck, mine will continue to be edible at worst.