Cookies and Milk Shot Cups
Wednesday, March 26, 2014
I know I always say the sweet stuff is not my thing but I am a feeder, always have been always will be and if sweet stuff is what the people want, that is what they'll get.
I have to admit, I do have a soft spot for milk and cookies though. These cookie shot cups are impostors of Dominique Ansel's 'Milk and Cookie Shots'. My attempt isn't totally accurate but I did the research and a lot of work goes into making it, (you'd think this guy was a neurosurgeon in another life) and let's be real, aint nobody got time for that. Mine are much easier, you could call it cheating. Monsieur Ansel would probably give me a smack for my lack of authenticity, I'm genuinely terrified of him, but they are still really good. I promise!
PS. An added plus, they're gluten free because I find gluten free dough much easier to manipulate, so go crazy, celiacs.
Yields 6-12 Cups
YOU WILL NEED:
COOKIE DOUGH YIELDING APPROX 20 COOKIES (Choose a dough that's quite thick and easy to shape).
My cookie dough:
3/4 CUP COCONUT OIL
1/2 CUP GRANULATED SUGAR
2 TBSP BROWN SUGAR
3/4 CUP GF QUICK OATS
1/2 CUP COCONUT FLOUR
1/4 TSP BAKING SODA
1/2 CUP CHICKPEA OR QUINOA FLOUR
1/2 TSP SALT
1/2 TSP VANILLA EXTRACT
3/4 CUP DARK CHOCOLATE CHIPS
200 G MELTED DARK CHOCOLATE
MILK OF YOUR CHOICE
MINI MUFFIN TRAY
Pre-heat oven to 175C OR 350F.
Combine the coconut oil, sugars, vanilla, egg and salt with an electric mixer until smooth. Add the coconut flour, quinoa flour, baking soda and oats. When smooth add the chocolate chips and mix with a spoon. You may need to sort of knead the dough with your hands until it forms a heavy, hard consistency.
Grease the muffin tin or line each hole with parchment paper. (I used a mini muffin tin but you could go for regular and make the cups a little bigger).
Take approximately 1 heaped tablespoon of dough and roll into a ball. Shape the dough around the wall of each muffin tin space. Make sure you've pushed it all the way to the tin. Make sure you haven't left the dough too thick since it does expand a little.
Bake for 10-15 minutes or until golden. Keep an eye on them whilst they're baking. If they rise and expand, gently push out the air a little, repeat this when you take they're done.
Remove the cookies from the tray and leave to cool in the fridge for 15 minutes or until they're cool.
Make sure your melted chocolate has completely cooled and drizzle about a teaspoon into each cup, turning them around so that the inside is covered in a layer of the chocolate.
Cool them again in the fridge until the chocolate has hardened.
Pour in your choice of milk and enjoy!