The cookie shot was invented earlier this year by Domenique Ansel, the pastry chef who also invented the Cronut and is known for pushing the boundaries with his sweet creations.
Domenique’s version is a vanilla choc chip cookie and when I decided to “hack” this recipe, I wanted my version to be noticeably different, so I decided to make Oreo Cookies and Cream Cookie shots.
To begin with, you’ll need a batch of my homemade Oreo Cookie Dough.
185g / 6.5 oz butter *I used salted but you can use unsalted and add a pinch of salt to this recipe
200g / 7oz caster or superfine sugar
1 extra large egg (room temp is best)
1 teaspoon good quality vanilla extract / essence
340g / 12oz plain or all purpose flour
60g / 2oz unsweetened cocoa
1.5 tsp baking powder
- Cream butter and sugar together until light and fluffy (approx 3 minutes on high)
- Add egg and vanilla and beat quickly to combine
- Sift together your dry ingredients and stir to combine
- Add to your mixing bowl and mix on low speed until ingredients are incorporated (they won’t be completely mixed at this stage)
- Tip your mix out onto the bench and knead by hand until you have a nice dark brown cookie dough (approx 2-3 minutes)
- Divide dough into 3 portions and wrap each one separately
- Chill in the fridge for 30mins – 1 hour prior to cooking
- Once dough is chilled, preheat oven to 350 degrees farenheit / 175 degrees Celsius
Now that you’ve made your cookie dough, it’s time to start your cookie shots. I used an Ikea cupcake tray – you can use a popover mould or a regular cupcake tray but the taller the sides, the better your cookie shots will look.
- On a floured surface, roll your dough out to approx. 2-3mm thick
- Grease your tray with some non stick spray
- With a circle cookie cutter, cut a base piece for each of your shots and drop one circle into the base of each cupcake segment
- Cut a long rectangle piece of dough and wrap the inside circumference of your cookie shot to create your cookie cup, pressing down at the bottom to join the side wall to the circle base
- Trim the tops of each cup to remove any excess dough and form a nice neat rim
- Line the inside of your dough with some baking paper and fill with dry rice or baking beads
- “Blind” bake the cups for approximately 10 minutes. Remove the rice and baking paper and continue to bake for a further 5 minutes.
- Remove from the oven and allow to cool slightly before transferring to a wire rack
- Melt your white chocolate
- Spoon approx. 2 teaspoons into each cup (one cup at a time) and tilt to ensure the entire inside of your cookie cup us coated in the chocolate note: this will act as your ‘seal’ and make your cups watertight
- Once the chocolate has set, fill your cookie cups with cool milk (or Baileys irish cream!) and enjoy.
Click HERE to view the video which shows you how to make the white chocolate spoons and chocolate cookie saucer.