Pastry chef with a cult following Dominique Ansel recently served up rounds of his famous chocolate chip cookie shots at the Cookies for Kids' Cancer 3rd Annual Chefs for Kids' Cancer Gala in N.Y.C. Other attendees included renowned chefs Bobby Flay, Mario Batali, and Marc Forgione. “I was first introduced to Kids' for Cancer by [Milk Bar chef and founder] Christina Tosi, and our team was excited to have a chance to participate and help,” says Ansel. “I think we live in a world today where everyone has had cancer touch their lives in some way through a loved one. And it's important to bring awareness and help any way we can."
Try making Ansel’s cookie shots with vanilla-infused milk using the recipe below, and raise your “glass” to a good cause.
Chocolate Chip Cookie Shot
Yields 12 to 14 cookies
For the Chocolate Chip Cookie Dough
3/4 cup unsalted butter (84 percent butterfat), diced
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 whole eggs (large), at room temperature
1 tsp kosher salt
1 tsp baking soda
2 cups plus 2 tbsp all-purpose flour, sifted
1/2 cup milk chocolate chips (38 percent cocoa content), finely chopped
1/2 cup dark chocolate chips (82 percent cocoa content), finely chopped
For the Chocolate Icing
1⅓ cup confectioners’ sugar
2 tbsp egg whites
2 tbsp Cocoa powder
1 tsp lemon juice
For the Vanilla-Infused Milk
2 cups whole milk
1/2 vanilla bean (preferably Tahitian), split lengthwise, seeds scraped
2 tbsp sugar
Stand mixer with paddle attachment, optional
3/4 by 1¾-inch shot glass mold
Tip: If you do not have a mold, you can make regular cookies. Roll the cookie dough into balls (about the size of a clementine). Place them on a sheet pan at least 2 inches apart from one another. Press gently on the top of each ball with the palm of your hand to make a thick disk. Bake on the center rack for 7 minutes. Rotate the pan 180 degrees and bake for about 7 minutes more. When finished, the cookies will be golden brown. They taste delicious dunked in the vanilla-infused milk.
1. To make the cookie dough: cream the diced butter, granulated sugar, and brown sugar for 1 minute on medium speed in a stand mixer fitted with a paddle. The batter will become pale yellow and fluffy. (Tip: Although Ansel prefers using a stand mixer or hand mixer for this recipe, you can easily do without. Simply combine the ingredients with a rubber spatula in a mixing bowl.)
2. When the batter has reached the desired consistency, add the eggs and mix on low speed for 1 or 2 minutes until smooth, Scrape down the sides of the bowl with a rubber spatula, and mix on low speed for an additional 15 seconds.
3. Add the all-purpose flour, kosher salt, and baking soda. With the mixer still on low speed, stir in the flour until just combined. Scrape down the sides of your bowl with a rubber spatula and mix on low speed an additional 15 seconds. (Tip: Once you add the flour, mix the batter as little as possible. Over-mixing at this stage will result in a tough cookie.)
4. Gently fold in the very finely chopped chocolate chips with a rubber spatula.
5. Cover with plastic wrap pressed directly onto the surface of the dough, to prevent a skin from forming. Refrigerate for 1 hour to rest.
6. To bake: Place a rack in the center of the oven and preheat the oven to 350°F for conventional oven or 325°F convection.
7. Liberally flour the work surface and a rolling pin. Roll the cookie dough out into a rectangle about 1¼ inch thick. Cut the cookie dough into rectangles measuring 4¾ inch by 3 inch. They should each weigh about 75 grams. Refrigerate until cold, about 30 minutes.
8. Place a rectangle of cookie dough inside the cavity of the shot glass mold. Push down gently with your fingers so that the cookie dough reaches the bottom of the mold.
9. Place the mold on a sheet pan and bake on the center rack for 7 minutes. Rotate the pan 180 degrees and bake for about 7 minutes more. When finished, the cookies will be golden brown. Let the cookies, still in the mold, cool completely. Refrigerate until cold, about 30 minutes.
10. To unmold, carefully push the cookie out of the mold.
11. To make the icing: Combine egg whites, cocoa powder, and lemon juice in a stand mixer fitted with a whisk. Whip on low speed for 1 to 2 minutes until the mixture becomes light and fluffy.
12. Add very small amounts of water as needed until the mixture is smooth and creamy. When finished, the chocolate icing should have the consistency of toothpaste.
13. To make the vanilla-infused milk: Combine the milk, vanilla seed and sugar in a bowl. Refrigerate for 24 hours, stirring occasionally.
14. To assemble: Fill a piping bag with the chocolate icing. Pipe from the bottom of the cookie shot until you reach one-third of the way to the top. With your finger, or a small spoon, spread the icing all around the inside of the cookie shot in a thin, even layer. Let the icing set at room temperature for one hour.
15. To serve: Once the icing has set, you can warm the cookie shot in a hot oven at for about 2 minutes before serving. Pour the vanilla milk into the cookie shot, and enjoy!
Cookie shots are best if consumed within 24 hours of making. Leftover unfilled cookie shots can be kept in a closed airtight container at room temperature for one day. Leftover chocolate icing can be kept in a closed airtight container at room temperature for two days. Leftover vanilla infused milk can be kept in a closed airtight container in the refrigerator for three days.