INGREDIENTS
1 cup unsalted butter, at room temperature
1/3 cup granulated sugar
1/2 cup light brown sugar
1 large egg yolk
2 teaspoons pure vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups semi-sweet mini chocolate chips (I thought this was too much for the shot glasses and just used 1 cup – still plenty of chocolate chips in there!)
ADDITIONAL REQUIREMENTS
oven-safe moulds, such as stainless steel shot glasses, rum baba moulds (tall & thin or short & wider), or a popover pan
chocolate to coat the insides of the cups (dark, milk, or white – your preference)
PREPARING THE DOUGH
In a medium bowl, whisk together the flour and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl and add the egg yolk and vanilla and beat to incorporate.
Turn the mixer down to low and add the dry ingredients, mixing until just barely combined. Remove from the mixer and knead in the mini chocolate chips by hand to ensure they're distributed evenly.
Divide the dough into 2 portions. Roll each portion out onto a piece of parchment or wax paper to just shy of 1/4" thickness (I used a 3/16" guide). Stack the 2 pieces (paper included) onto a baking sheet and refrigerate for at least 30 minutes (I let them chill overnight).
oven-safe moulds, such as stainless steel shot glasses, rum baba moulds (tall & thin or short & wider), or a popover pan
chocolate to coat the insides of the cups (dark, milk, or white – your preference)
PREPARING THE DOUGH
In a medium bowl, whisk together the flour and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl and add the egg yolk and vanilla and beat to incorporate.
Turn the mixer down to low and add the dry ingredients, mixing until just barely combined. Remove from the mixer and knead in the mini chocolate chips by hand to ensure they're distributed evenly.
Divide the dough into 2 portions. Roll each portion out onto a piece of parchment or wax paper to just shy of 1/4" thickness (I used a 3/16" guide). Stack the 2 pieces (paper included) onto a baking sheet and refrigerate for at least 30 minutes (I let them chill overnight).
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