Today is going to be a good day! Not only are your kids going to drink milk in seconds, but you are also going to end up having some(it’s time to start taking care of yourself too!), and there won’t even be any extra glasses or cups to wash afterwards!! How cool is that?!? Now lemme explain how … I discovered an amazing recipe for ‘Milk & Cookie Shots’ over the weekend! The cups you see, are actually edible Chocolate Chip Cookies shaped as cups (refer to the recipe below), lined on the inside with melted chocolate and topped with milk of your choice! Trust me, it’s a lot of fun to bake, and a very creative way if the hardest task on your daily to-do list is to drink milk or get others to do that! Oh by the way, the proper way to enjoy it is to take a small sip of milk first, followed by a small bite of the cookie cup, then another sip and so forth! And before you know it, you’ll be on your second cup of milk already! 😀 … Milk has never tasted so good before! 😀
Recipe as follows:
Serving: Makes approximately 12 cookie cups as shown in the pic
All Purpose Flour: 2 cups
Unsalted Butter (at room temperature): 200 grams
Caster Sugar: 1/3 cup
Dark Brown Sugar (packed): 1/2 cup
Egg Yolk: 1
Vanilla Essence: 1 tsp
Mini chocolate chips: 1 cup
Candy Melts (or I just used Aero Bubbles chocolate): as required
Sprinkles: to decorate
Method to prepare the batter:
Grease your oven-proof baking cups or moulds. I just used baking tea cups for this one (refer to Tutorial section to see a pic). Set aside
In a bowl, whisk the unsalted butter with caster and dark brown sugar until well-combined.
Add the egg yolk, followed by vanilla essence and whisk again.
Add the all purpose flour followed by mini chocolate chips and beat the mixture one final time until all the ingredients are well-incorporated.
Method to assemble:
For each cup/mould, make a small dough ball and place on the base. Using your thumb, press down the dough ball so that it flattens on the base and comes up on the sides. You can add more dough if necessary to cover all sides of the cup/mould. Make sure you press the dough firmly on the base and the sides making sure it’s not too thick, as it will rise a little during the baking process too.
Once all your Cookie Cups are ready, refrigerate them for at least 30 minutes. The more you allow it to chill, the better it is. Infact I had these Cookie Cups refrigerated a day in advance.
Pre-heat your oven to 175 degrees Celsius.
Before you place your Cookie Cups in the oven, place a ball of parchment paper in the centre of each cup to make sure it does not rise too much during the baking process.
Bake in your pre-heated oven at 175 degrees Celsius for approximately 15-20 minutes or until it forms a nice golden brown colour.
Once the cookie cups have baked, allow it to cool for approximately 10-15 minutes before taking it out of the mould. Remove the parchment paper ball from the centre. Allow it to cool completely after that.
While the Cookie Cups are cooling, melt the compound chocolate using the double-boiler method. Set aside.
Once the Cookie Cups have cooled completely, brush the base and the sides of the cookie cups with the melted chocolate. Doing so is very important as otherwise the cookie will go extremely soggy once the milk is added. Allow the chocolate to dry up (as it’s compound chocolate it will dry up and harden very quickly).
Method to decorate:
Dip the top of the Cookie Cup in melted chocolate, followed by the bowl of sprinkles.
Pour the milk of your choice in the Cookie Cups!
Congratulations! Your Milk & Cookie Shots are ready to be served! 🙂