The famous Milk and Cookie Shots were made famous at New York City Dominique Ansel Bakery. This soft chocolate chip cookie is shaped into a shot, baked until warm and gooey, lined with chocolate, and served with milk inside. If you love cookies and milk, this is the dessert for you!
In a large bowl, mix together butter, brown sugar, and sugar for 3-4 minutes until light and fluffy. Add eggs and vanilla and mix together.
Fold in flour, baking soda, salt, and chocolate chips. Mix together. Wrap the cookie dough in plastic wrap and let chill in the refrigerator for at least 30 minutes. Preferably chill for 24 hours.
Once the dough is chilled, preheat the oven to 350 degrees and spray regular-sized muffin tins with non-stick cooking spray. Then you press the chilled cookie dough into the muffin tin, making an indention in the center and pressing the dough up the sides of the muffin tins to make a well.
Bake them until the cookies are a light golden brown color about 10-12 minutes until baked through. Remove from the oven and spray a glass with non-stick cooking spray and press the glass into the center of the baked cookie to make a deeper well.
Let the cookies cool for at least 20 minutes before removing them from the muffin tins. You want to let them cool to room temperature to allow the cookies to set up and become firm. Carefully run a knife along the sides of the muffin tin, remove the cookie shots, and place them on a cooling rack.
Melt semi-sweet chocolate and butter together in a microwave until smooth and melted, about 1 minute. Place a dollop of chocolate in the center of the cookie shot and using a spoon, spread the chocolate up the sides of the cookie shot.
Place in the freezer and chill for about 20 minutes. When ready to serve, carefully pour a small amount of milk (I would suggest whole milk or 2%) into the center of the cookie shot. Serve immediately. You don't want the milk to sit in the cookies too long or it may make the cookies soggy...so eat it soon. :)