I am a hoarder. In other words, I refuse to throw things away, resulting in boxes, jars and shelves filled with cinema ticket stubs, plane tickets, tags off presents, and bottle corks. Recently, after seeing a picture of Dominique Ansel’s cookie shots, I decided to give this a shot myself (ha!) – and finally put something I hoarded to use.
Since coming back to Hong Kong it’s taking a lot getting used to the heat, the rain (yep complaining about the weather), the massive crowds, concrete jungles, time difference. I’ve also been watching Friends, and seeing Joey and Chandler in London (Westminster “Crabbey”) made me go awwww a little bit more. But then there are also perks, such as finding 2-inch cake tins with a removable base to make these cookie shots and a one-stop-shop for baking ingredients. Yummy homemade food and dim sum. Quit complaining.
One novelty in my first year of university was the hype of “Midnite Cookies”. We found flyers under our dorm room doors telling us cookie delivery after around 11pm would be available if there was a minimum £10 order worth of cookies, and you would have a boxful of warm, buttery goodness for a midnight
snack feast. Whenever we had a “midnight cookie meeting” we would make sure we had a pint or two of milk, which we would dunk these as-big-as-my-palm cookies in. This craze continued for another year or two, where we would call in different accents, or adopted names such as “James Bond” when making our deliveries. Then we started making our own cookies, maybe because Midnite Cookies stopped delivering (or maybe they stopped believing James Bond would order cookies). We even made some in the shape of the letters of our names. These gluttony treats saw me through essays, “deep meaningful conversations”…
…and motivation to go to the gym the next morning.
Chocolate Chip Cookie Shots
Cookie recipe adapted from The Hummingbird Bakery Cookbook
113g unsalted butter, softened
130g soft light brown sugar
1/4 tsp vanilla extract
200g plain flour, plus extra for rolling out the cookie dough
1/4 tsp salt
1 1/4 tsp baking soda
110g dark chocolate chips
150g dark chocolate
corks and 2-inch cake tins (or I’ve read that popover tins also work)
makes 8 – 10 shots
1. Preheat oven to 170 degreesC.
2. Cream butter and sugar together with an electric mixer, then add the egg beat until incorporated. Turn the speed to low and beat in the vanilla extract.
3. Add flour, salt and baking soda and mix well by hand, scraping the sides of the bowl down. Finally, stir in the chocolate chips. Put the dough in the refrigerator so it’s easier to roll.
4. Wrap 8 corks with foil, and grease the wrapped corks and the cake tins thoroughly. Cut out a circular piece of dough to go on the bottom of the cake tin. Then, wrap a strip of cookie dough around the cork, and insert that into the cake tin too.*
5. Bake for 16 minutes, then let the tins to cool for a couple of minutes before removing the corks and the cookie shot from the tin. Allow to cool completely.
6. When the cookie shots have cooled, melt dark chocolate (either in a microwave or over a pot of hot water) and carefully pour into each shot up to its brim. Wait for a minute or so then pour the excess back out, so that you have a layer of chocolate coating on the inside of the cookie shot. Check to make sure there aren’t any cookie bits exposed – this will otherwise cause your shot to leak when you pour milk in.**
*I did mine in 4 batches since I only bought two of those cake tins – it was kind of an experiment and I wasn’t sure whether it would work!
**I’ve heard Baileys is also a very good idea…
P.S. Thank you T & J for the pretty dish!