Turn chocolate chip cookie dough into an edible shot glass. This is the best way to eat chocolate chip cookies.

We used this mold: [ Ссылка ]

[ Ссылка ]

INGREDIENTS

1 cup butter (2 sticks), softened
1 cup brown sugar
3/4 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla extract
4 cups all-purpose flour (480 grams)
1-1/4 teaspoons salt
1/4 teaspoon baking soda
3/4 cup mini chocolate chips
To coat the inside of the cookie shots:
10 to 12 ounces of chocolate, finely chopped

Instructions
This recipe uses this cookie shot glass mold: [ Ссылка ]

Toss the butter and both kinds of sugar into a mixing bowl. Beat for a couple of minutes until it is light and creamy.
Add the eggs and vanilla and beat well.
In a separate bowl, combine the flour, salt, and baking soda, then gradually add the flour mixture to the butter mixture. The dough will be thick and stiff.
Stir in the mini chocolate chips. For best results, refrigerate the dough for one or two hours.
Preheat the oven to 350°F while the cookie dough chills.
Pack balls of chilled cookie dough into the cookie shot mold. Press the inserts into the center of each mold. Some cookie dough will push up and out of the mold. Leave the inserts in place and scrape the excess cookie dough away.
Bake for 20 to 22 minutes. Halfway through the baking time, use an oven mitt and push the inserts down again. Cookie dough will expand out of the mold as it bakes, but you can remove the excess later.
When the baking time is finished, let the cookie shots cool for a few minutes so you can handle the mold without getting burned. While the cookie shots are still warm and with the inserts still in place, scrape away the excess cookie dough that expanded out of the mold while baking.
Now let the cookie dough cool completely. (Keep the inserts in until the cookie dough is cool.)

Once the cookie dough is cool, twist the inserts and lift them out of the mold. Next, twist the cookie cups and lift them out of the mold. Set the cookie cups aside while you prepare the chocolate coating.
Prepare the chocolate coating:
To melt the chocolate in the microwave, place it in a microwave-proof bowl and melt it in 20 to 30-second intervals, stirring in between.
To melt the chocolate in a water bath, simmer some water then turn off the heat. Put a bowl of the chopped chocolate over the hot water and just let the chocolate sit for several minutes.
Whatever method you use, don’t rush the melting process, or it will get thick and clumpy. Chocolate that melts slowly will be smooth and easy to work with.
Coat the inside of the cookie shots:
Pour a little melted chocolate inside the cookie shot glasses, then use a clean paintbrush to thoroughly coat the inside cavity of the cookies.
Turn the cookie shots upside down and dip the tops of them into the chocolate, then set them aside until the chocolate is completely set.
After you coat all the cookie shot glasses, go back and inspect them for any areas that did not get coated well. Give them a second coating if needed.
Once the cookie shot glasses are finished, fill them with a splash of cold milk.

NOTES
Make sure to use mini chocolate chips in this recipe. Large chocolate chips are too large for the mold. Another option is to use finely chopped chocolate.
We used dark chocolate to coat the inside of the cookie shots, but candy melts will also work. If you are not particular, then the candy melts are easier and a bit cheaper than chocolate.
Placing the cookie dough in the refrigerator will help prevent excessive amounts of cookie dough from spilling over the sides of the mold while baking.
If you want to use this cookie dough for regular drop cookies, you will need to press the dough down on the baking sheet because they do not spread out very much.

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