Products used in this recipe
Chocolate Chip Cookie Shot with Blueberry Filling
Yield: 20 Servings (1 cookie cup each)
Yield: 20 Servings (1 cookie cup each)
Delicious chocolate chip cookie cups baked to perfection and filled with blueberry pastry cream, then finished with lemon zest and blueberries. Put these delicious little cuties in your grab-n-go case and they’ll practically sell themselves!
Preparation Instructions:
Step 1
Cream the butter and sugar in the bowl of a mixer. Add eggs and vanilla and mix until well combined. In a separate bowl combine flour, salt, and baking soda and stir until well combined. Slowly add flour mixture to mixer bowl and mix on low until fully combined. Add chocolate chips and mix until incorporated evenly. Refrigerate dough for an hour before cooking.
Step 2
Preheat oven to 350˚F.
Step 3
Form the dough into 2 oz. portions and pack into cookie shot molds. Press the molding insert into the dough to form the shots. Bake for 18-20 minutes. Remove from the oven and allow to cool. Once the pan is completely cool, remove molding insert followed by cookie shots.
Step 4
Combine frozen blueberries, 2 Tbsp. of sugar, nutmeg, and lemon juice in food processor and blend until smooth, set aside. In bowl of a mixer, combine cream, remaining 2 Tbsp. of sugar, and salt then mix to stiff peak stage. Combine 1 cup of blueberry mixture with whipped cream and reserve the rest for another batch. Place filling in a pipping bag and keep frozen until service.
Step 5
To serve, melt white chocolate chips over double boiler. Dip each cookie cup in melted white chocolate and garnish with lemon zest. Fill with blueberry filling and serve.
