Last week, mad genius baker, Dominique Ansel (of cronut fame), unveiled an adorable, viral-worthy mini dessert he planned to serve at SXSW in Austin, Tex.: the . No, not chocolate chip cookies with milk shooters on the side — chocolate chip cookies that are the milk shooters.
While I knew well enough to leave his other brilliant invention, , alone, I was eager to figure out a way to reproduce a version of his cookie shooters "at home," a.k.a. "in the Good Housekeeping Test Kitchen."
No doubt there are some pretty sophisticated techniques at work in Ansel's kitchen, but I wanted to keep it as simple as possible. One of the biggest challenges was how to make the cookies into a receptacle that would hold more than a drop of milk. I considered mini muffin pans, but they would create tiny cookies that would hold very little liquid. Rooting around our baking cabinets, I came upon a viable alternative: the popover pan! Its base is similar in size to the mini muffin tin, but the sides are much higher. If you don't have a popover pan, or don't want to get one, you could use a mini muffin pan (or even a smaller muffin pan) with the following technique. Just be aware that you'll get a wider, shallower cup.
Milk & Cookie Shooters
• 9 oz. chocolate chip cookie dough (I used a tube of Nestlé Tollhouse), divided into 6 chunks (1.5 oz. each)
• 3 oz. bittersweet or milk chocolate, melted
• 1 cup ice cold milk, chocolate milk, white Russian, or milkshake
1. Roll each chunk of dough into a ball (1 1/2-inches in diameter). Drop one into each popover cup.
2. Using the thick, rounded end of a lg. silicon spatula or wooden spoon, press the dough ball in the center (as if making a thumbprint cookie) and then press the dough up the sides of each cup to form a thin, even layer of dough (fingers work pretty well too, just make sure your nails are clipped short!). The dough should go about halfway up the sides. If you see any tears, patch them up with a tiny bit of extra dough. Repeat with remaining dough balls.
3. Preheat oven to 350°F. Refrigerate the pan of dough for 20 minutes or just until firm. Bake for 8 minutes. Remove the pan from the oven.
4. Using the same rounded end of wooden spoon or spatula, gently press down on center of each cookie to deflate. Gently press against the sides to deflate them as well. Return pan to oven. Bake another 2 minutes. Remove from oven and deflate each cookie's center and sides again. Bake another 2 minutes.
5. Place pan on wire rack and deflate one last time. With mini frosting spatula or butter knife, immediately loosen sides of cookie from pan. Let cookies cool 10 minutes. Loosen sides of cookies from pan again with mini spatula. Invert cookies onto wire rack and let cool completely. At this point, these babies will keep in an airtight container for up to a week or freeze for a couple of months.
6. At least 30 minutes before serving, brush insides of cups with melted chocolate. Refrigerate until set, about 30 minutes or up to 24 hours. Fill with a couple of tablespoons of the milky beverage of your choice. Once filled, barring any invisible tears and leaks, they'll hold for about 15 minutes.
The end result: Okay, so it doesn't look exactly like Ansel's creation, but it's pretty darn close with about 1/10th the effort (Ansel says each of his shooters take 15 to 20 minutes to make… each!) and, dare I say it, they might even be better. While Ansel's cookies cost $3 each and require hours of waiting in line, these crispy, yet chewy wonders cost about $0.40 each and are ready in 1 hour, start to finish.
TELL US: What would YOU fill your cookie shooter with?
This piece originally appeared on