Chocolate Chip Cookie Shot Glasses

(Makes 12 shot glasses)

Ingredients
1 cup shortening (Crisco)
1/3 cup granulated sugar
1/2 cup golden brown sugar
1 large egg yolk
2 teaspoons vanilla extract
2 cups all purpose flour (sifted)
1/2 teaspoons salt
1 cup Nestle Tollhouse mini chocolate chips

Cookie Coating Ingredients
1 cup dark chocolate candy melts

Directions

1. Preheat oven to 350°. Grease the molds of a mini popover pan.

2. In a large bowl, cream together the shortening and the two sugars. Add the egg yolk and vanilla extract, mixing well. Gradually add the flour and salt, mixing until completely incorporated. Add the mini chocolate chips until evenly distributed. The dough should be slightly crumbly.

3. Form the cookie shots inside the molds. The walls should be about 1/4" thick. This takes time. Make sure the dough isn't flowing over the top of the pan. Chill for 30 minutes in the fridge.

4. Bake cookie shots for 17-20 minutes or until the cookies just start to brown. Remove from oven and allow to cool completely then remove the cookies from the molds.

5. Melt the candymelts in a microwavable bowl at 30 second intervals, stirring in between each time until completely melted. Spoon the melted chocolate into the center of each cookie and roll the cookies in your hand so the chocolate coats the inside. Chill cookie shots until the chocolate sets (about 5 minutes).

6. Pour milk into each cookie shot and eat/drink! Serve immediately.