Laboratory Exercise 1

Cookie Shots

By Group 6 Members:
Augustino Tata Gondran
Erwin Laudit
Vince Laurence Soliveres
Robin James Justo
Mark Rebucas

Instructor:
Maye Anne Natal
These chocolate chip cookie shots are the ultimate
way to eat your cookies and drink your milk.
Chocolate chip cookie dough bakes into an edible
shot glass that you can fill with a cool splash of milk.
Milk and cookies never tasted so good!

Ingredients
Yield: 12-14 pcs
Cooking Method/s: Baking

For Dough:
Butter, unsalted, diced ¾ cup
White sugar ¾ cup
Light brown sugar ¾ cup
Eggs 2 pcs
Salt 1 tsp
Baking soda 1 tsp
All-purpose flour, sifted 2 cups plus 2 Tbsp

For Chocolate Icing:

Confectioner’s sugar 1 1/3 cup
Egg whites 2 Tbsp
Cocoa powder 2 Tbsp
Lemon juice 1 tsp

For Vanilla Milk:

Whole milk 2 cups
Vanilla extract ½ tsp
Sugar 2 Tbsp

Note: This recipe requires a shot glass mold. If unavailable, bake regular cookies instead and serve milk
on the side. See the final step in the Procedure section.
 Procedure
1. To make the cookie dough, cream the diced butter, granulated sugar, and brown sugar for 1
minute on medium speed in a stand mixer fitted with a paddle. The batter will become pale
yellow and fluffy.
2. When the batter has reached the desired consistency, add the eggs and mix at low speed for 1
or 2 minutes until smooth. Scrape down the sides of the bowl with a rubber spatula and mix at
low speed for an additional 15 seconds.
3. Add the all-purpose flour, kosher salt, and baking soda. With the mixer still on low speed, stir in
the flour until just combined. Scrape down the sides of your bowl with a rubber spatula and mix
at low speed for an additional 15 seconds.
4. Gently fold in the very finely chopped chocolate chips with a rubber spatula.
5. Cover with plastic wrap pressed directly onto the surface of the dough to prevent skin from
forming. Refrigerate for 1 hour to rest.
6. To bake: Place a rack in the center of the oven and preheat the oven to 350°F for conventional
oven or 325°F convection.
7. Liberally flour the work surface and a rolling pin. Roll the cookie dough out into a rectangle
about 1¼ inch thick. Cut the cookie dough into rectangles measuring 4¾ inch by 3 inches. Each
should weigh about 75 grams. Refrigerate until cold, about 30 minutes.
8. Place a rectangle of cookie dough inside the cavity of the shot glass mold. Push down gently
with your fingers so that the cookie dough reaches the bottom of the mold.
9. Place the mold on a sheet pan and bake on the center rack for 7 minutes. Rotate the pan 180
degrees and bake for about 7 minutes more. When finished, the cookies will be golden brown.
Let the cookies, still in the mold, cool completely. Refrigerate until cold, about 30 minutes.
10. To unmold, carefully push the cookie out of the mold.
11. To make the icing: Combine egg whites, cocoa powder, and lemon juice in a stand mixer fitted
with a whisk. Whip on low speed for 1 to 2 minutes until the mixture becomes light and fluffy.
12. Add very small amounts of water as needed until the mixture is smooth and creamy. When
finished, the chocolate icing should have the consistency of toothpaste.
13. To make the vanilla-infused milk: Combine the milk, vanilla extract, and sugar in a bowl.
Refrigerate.
14. To assemble: Fill a piping bag with chocolate icing. Pipe from the bottom of the cookie shot until
you reach one-third of the way to the top. With your finger, or a small spoon, spread the icing all
around the inside of the cookie shot in a thin, even layer. Let the icing set at room temperature
for 1 hour.
15. To serve: Once the icing has set, warm the cookie shot in a hot oven for about 2 minutes before
serving. Pour the vanilla milk into the cookie shot and serve immediately.

To make regular cookies: Roll the cookie dough into balls. Place them on a sheet pan at least 2 inches
apart from one another. Press gently on the top of each ball with the palm of hand to make a thick disk.
Bake on the center rack for 7 minutes. Rotate the pan 180 degrees and bake for about 7 minutes more.
When finished, the cookies will be golden brown.
 Food Cost
Recipe Title: Cookie Shots No. of Portions: 12-14 pcs
Unit of measure
Ingredients Quantity Unit price Ingredient cost
Weight Volume Count
Butter, unsalted 150 g P80/250g P48.00
White sugar 150 g P55/500g P16.5
Light brown sugar 150 g P30/250g P18.00
Eggs 2 pc P14/2 pc P14.00
Salt 5.69 g P15/250g P0.34
Baking soda 5.69 g P50/227g P1.25
All-purpose flour 411.38 g P20/1000g P8.23
Confectioner’s sugar 350 g P80/400g P70.00
Egg whites 30 ml P7/30g P7.00
Cocoa powder 30 g P60/40g P45.00
Lemon juice 5 ml P25/58g P2.15
Whole milk 473 ml P60/500ml P56.76
Vanilla extract 2.5 ml P40/100ml P1.00
Sugar 23.3 g P55/500g P2.56
P290.79
Total Recipe Cost
P21.00 / pc
Cost per Portion

Sample Product
 Experience
In this lab session, we gained a lot of knowledge. For the final
product to be what we were expecting, we had to be patient and
ensure that every stage was done correctly. The aroma and
presentation are lovely, but the part that we find to be the most
difficult is creating the cookie dough and molding the cookies without a
suitable molder. Overall, though, we had a wonderful and
unforgettable experience.s