I’m not really looking to reinvent the wheel around here. Being a specialty food blogger/cookbook author, I’m focused on giving you back the wheel you always had and remember fondly. You know? I’m not trying to create the cronut or edible milk-and-cookie shots. I’ll leave that sort of innovation to people like Dominique Ansel. But once he creates them, you’d better believe I’m going to make it my business to ensure that we can make gluten free milk and cookie shots. Because they’re super cool, and why should the gluten-eaters have all the fun. ?
Milk and cookie shots are surprisingly simple to make. Mostly, you need the right recipe, something approaching the right equipment, and the right technique. Getting the recipe for the cookie dough just right took more trial and error than I expected, but happily that part is all settled. The equipment you’ll need is either a popover pan, or other shot-glass-shaped individual baking cups. I used timbale molds that I purchased ages ago at a local kitchen supply store, but rum baba molds would work, too. Timbale molds are really not readily available for purchase online at a reasonable price. Rum baba molds are easier to find, but a popover pan works quite well. Just press the dough very firmly into the bottom and all the way up the sides of the mold, freeze, and then bake. A pretty hot (375°F) oven takes care of the rest. If the dough caves in on itself a bit, let it cool for about 10 minutes and then press it back into place.
Then all that’s left is to pour melted chocolate all over the inside of the cooled cups, pour out the excess and let the chocolate set. The chocolate coating ensures that the cups can hold liquid without springing an unfortunate leak. All that’s left, then, is to fill with milk. Or something else even more interesting.
So far, these gluten free milk and cookie shots have been made for my very-underage children. But in the future, I could really see filling them with some Bailey’s Irish Cream. The cups are crisp on the outside, and softer on the inside, and the chocolate coating is part utility (no leaks!) part deliciousness (more chocolate!). So have some fun with your food ? this holiday season and beyond!
Gluten Free Milk and Cookie Shots
For the cookie dough
1 1/3 cups (187 g) all purpose gluten free flour (I used Better Batter)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/4 teaspoon kosher salt
3/8 cup (75 g) granulated sugar
2 tablespoons (28 g) packed light brown sugar
6 tablespoons (72 g) nonhydrogenated vegetable shortening (I use Spectrum brand)
2 tablespoons (28 g) unsalted butter, at room temperature
1 egg white (25 g), at room temperature
2 teaspoons pure vanilla extract
3 ounces miniature chocolate chips
8 ounces semi-sweet chocolate, melted
1 1/4 cups (10 fluid ounces) milk
Preheat your oven to 375°F. Grease lightly the wells of a popover pan or 6 to 8 (depending upon size) individual baking cups in a similar size, and set aside.
In a large bowl, place the flour, xanthan gum, salt and granulated sugar, and whisk to combine well. Add the brown sugar and whisk again to combine, breaking up any lumps. Create a well in the center of the dry ingredients and add the shortening, butter, egg white and vanilla, mixing to combine after each addition. Knead the dough together with clean hands to moisten all of the dry ingredients with the wet ingredients. The dough will be very thick, but relatively soft. Add the chocolate chips, and mix until evenly distributed throughout the dough.
Press enough of the dough into each of the prepared popover pan wells or baking cups to cover the bottom and sides, pressing the dough into a compact layer all around that is about as thick as the miniature chips. Place the cups with dough in the freezer for about 10 minutes or until very firm.
Remove the cups from the freezer and place in the center of the preheated oven. If using individual cups, place them on a small baking sheet. Bake until lightly golden brown on the edges (about 18 minutes). Remove from the oven and allow to cool in the cups for 10 minutes before turning out onto a wire rack by inverting the cups and tapping firmly on the bottoms until the shots release. Cool completely.
When the cups are cool, coat the bottoms of the cups with chocolate. Working quickly with one cup at a time, fill about 3/4 of the way full with melted chocolate. Position the cup above a small empty dish, and turn the cup on its side to coat the cup with chocolate all the way up to the edges, pouring off all the excess chocolate as you rotate the cup. Invert the cup over the dish to pour off any remaining melted chocolate. Allow the chocolate to set, and fill the cups with milk immediately before serving.
Technique adapted from PopSugar.