Dominique Ansel is my guiding star at this point. He’s obviously a very skilled pastry chef and he puts that skill to good use creating amazingly gimmicky creations. By “gimmicky,” I don’t mean without value. I love gimmicks when they’re done well. What sets Ansel apart from the rest of the gimmick mongers is the fact that his gimmicks are deeply rooted in technical expertise; he’s not just adding bacon to cupcakes.
His most famous pastry is the Cronut, though I was more impressed by his Magic Soufflé. The Magic Soufflé is impressive simply because I have no idea how to make one at home. I thought about trying to build a special mold, but then laziness took over and that was the end of that venture.
His new thing though, the cookie shot glass which he unveiled at SXSW, I can deal with. (I’m also obsessed with edible containers, probably because of this scene.) People are pretty excited about it, though some are like "Uh, the whole point is you wash the cookie down with the milk. This is backward." But whatever, it's FUN. Plus, I'm not filling my shot glasses with milk anyway.
I don't know about you, but I'm not in Austin and I don't live in New York, so I'm probably not going to get to try Ansel's newest creation any time soon.
Though Ansel uses extra-aerated dough and a special cylindrical mold, I wanted to see if I could make a cookie dough shot glass using store bought cookie dough and whatever I had lying around my kitchen.
My first attempt was pretty sad.
Method One: Foil-Wrapped Shot Glass Failure
I have made cookie bowls using the inverted muffin tin method. I’m sure you've seen it on Pinterest. You don’t even have to wrap the tins in foil, just press the cookie dough around them. I thought I could adapt this method for shot glasses by simply wrapping shot glasses in aluminum foil, molding the cookie dough around the glasses, and then pulling out the glass once the cookie had completely cooled.
I should have predicted this but there was simply no way to pry the dough off of the glass, even with the help of the foil. There was just no way to get leverage. I gnawed the cookie off of the glass, accidentally gnawing off some of the foil with it.
Once again, I revisited the idea of making a mold, but I really really really didn't want to. I didn't want to go to Michael’s. I didn't want to build anything. But I needed some sort of support for the dough that could either be easily removed or could be eaten along with the cookie.
Then I remembered my first edible container: the ice cream cone.
I had some on hand for emergencies, so I didn’t even have to go to the store. They made it all so simple.
Method Two (SUCCESS): Ice Cream Cone Support System
You will need:
- Cookie dough (store bought or homemade)
- Ice cream cones (the polystyrene-esque cake cone variety)
- High quality dark chocolate (for coating the inside and preventing seepage)
Preheat to 350F.
Saw the top part of the ice cream cone off with a bread knife. Use very little pressure, otherwise you’ll end up with a cracked cone. It will probably chip anyway no matter how careful you are because these jerks are as fragile a baby butterflies. (I guess that would be a caterpillar? Never mind.)
Place the cone base upside down on a baking sheet lined with foil. Mold some cookie dough around it. Don’t be stingy. Though a lot of the dough is going to spread out and you’ll end up trimming a lot off, if there isn't enough it will all quickly slide to the bottom and you will have cookie-less voids in your shot glass. I can’t speak for you, but I couldn’t do shots under those conditions.
Place your creation in the oven for 10-15 minutes, or until golden on the edges and base of your cone. I hate to give such a wide cooking window, but things can really vary given how much dough you use, how thick it is, etc. I recommend just keeping an eye on it.
Remove from oven and let cool COMPLETELY AND UTTERLY.
Chop your chocolate into vaguely uniform pieces and place it in a microwave safe bowl. Microwave in 10-second bursts, stirring in between heatings, until 75 percent of it is melted. Stir to melt the rest.
Using a cheap paint brush, paint the inside of your shot glass with chocolate. This will keep your liquid from seeping through. Let the whole thing chill in the fridge for 10 minutes and then repeat the painting process. Chill once more.
You are now ready to do a shot. You could follow Ansel’s lead and fill yours with milk. But you know I’m not going to do that.
I recommend this shot, which I just made up based on what was in my liquor cabinet (you may not be able to fit the entire volume, depending on the size of your cones, but do your best).
Claire's Cookie Shot:
- 0.5 oz. Kahlua
- 0.5 oz. Glazed Donut vodka
- 0.25 oz. Bailey’s
Combine the first two in your cookie shot glass. Layer Bailey’s on top. Shoot.
Eat the glass.