A glass made from a biscuit with chocolate chips, and the contents are milk. A fun idea and therefore a necessary kitchen experiment! How does the milk stay in the cookie? Easy if you follow the right recipe. Try it out!
Cookie shots or glasses. Small, sweet and filled to the brim with milk. They're the latest trend from America, and another one that comes from an innovative bakery Dominique Ansel. Biscuit 'shots' immediately attracted mass admiration and astonishment at the same time. Do you also find it strange how milk can stay in a cookie? The secret has been revealed, the recipe follows.
Ingredients for 12 'glasses':
• 1 cup vegetable oil
• ½ cup brown sugar
• cups of white sugar
• 1 egg yolk
• 2 teaspoons of vanilla extract
• ½ teaspoon of salt
• 2 cups of flour
• 1 ½ cups chocolate chips (the darker the better!)
And also:
• 1 cup Candy Melts chocolate topping
• 1 ½ cups of milk
• 1 ½ teaspoons of vanilla extract
And a very special baking tray:
Process:
Heat the oven to 175 C and grease the molds.
In a large bowl, mix the oil, brown and white sugar, add the egg yolk and vanilla extract and mix well. Gradually add the flour and salt and mix, mix... Yes, we want it to be well mixed. Add the chocolate chips (increase the original amount if you like, so that some still 'falls' into your mouth') and mix again. Don't worry if the dough starts to stick, you're still on the right track.
Cover the inside of the models with dough and shape it so that it is a little more than half a centimeter thick. Leave them in the cold to rest a little for 10 minutes, and then put them in a heated (at 175 C) oven. Bake the cookie cups for about 20 minutes, and when they become nicely golden, take them out of the oven and let them cool down.
Then we start preparing the 'insulation' inside the glass, which will ensure that the milk (or some sweet liqueur for adults) will not be absorbed into the dough. Yes, that's the secret - real isolation! And at least this time the best one is chocolate. It is recommended to use Candy Melts chocolate topping, which you melt according to the manufacturer's instructions and coat the inside of the glass well, then place it back in the model and let it harden well.
Next comes the most fun part and the only one that separates us from the cookie shot: pouring milk (or something else, e.g. liqueur for adults) into the chocolate glass and, finally, you can tilt it, bite it or sip it… to the bottom and to the last crumb!
