Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl, whisk in ice cube, transfer to refrigerator, and allow to cool completely, about 20 minutes, whisking occasionally. (Alternatively, whisk over an ice bath to hasten process).
Meanwhile, whisk together flour, baking soda, and salt in a large bowl. Place granulated sugar, eggs, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium high speed until mixture is pale brownish-yellow and falls off the whisk in thick ribbons when lifted, about 5 minutes.
Fit paddle attachment onto mixer. When brown butter mixture has cooled (it should be just starting to turn opaque again and firm around the edges), Add brown sugar and cooled brown butter to egg mixture in stand mixer. Mix on medium speed to combine, about 15 seconds. Add flour mixture and mix on low speed until just barely combined but some dry flour still remains, about 15 seconds. Add chocolate and mix on low until dough comes together, about 15 seconds longer. Beat for another 30 seconds or so to make a bit stiffer so you can roll. Transfer to an airtight container and refrigerate dough at least overnight and up to three days.
Using a mini popover pan, line the molds with parchment to keep the cookies from spilling over.
Create the center plug for the cookies using aluminum foil-wrapped corks.
Roll out the dough using plenty of dusting flour to about � inch thick. Use the top of a shot glass to cut the bottom piece, and wrap the remaining rolled-out dough around the foil-wrapped corks for the sides.
Place the bottom piece in the pan and wrap the sides in parchment, then place on top of the bottom piece forming the cup.
Bake at 375 degrees Fahrenheit for 10-14 minutes, or before they�re fully set. Before they cool, remove the parchment and center cork.
Create a sugar glaze to prevent seepage once you pour the milk in. To make, mix some powdered sugar, a splash of vanilla and a couple of teaspoons of milk until it�s the consistency of thick paint. Then, using a paint brush, apply the glaze to the inside of the shots. Let shots sit overnight.
Reheat the glazed cookie shots the next day in a 350 degree Fahrenheit oven for five minutes
Fill your cookie shots with milk, hot chocolate, Bailey�s and more. Cheers!! |