Chocolate Chip Cookie Shots Recipe (with Video)

For the dough
1. Cream the butter along the butter in a stand mixer, until you get a fluffy texture.
2. Scrape the edges of the bowl and add the egg yolk and vanilla. Incorporate completely.
3. Lower the mixer speed, add the flour, salt and beat until you get a dough.
4. Remove from the bowl and transfer to a lightly floured work surface. Add the chocolate chips and knead softly to incorporate.
5. Split the dough into 2 portions and spread them between two lines of parchment paper. They should be less than an inch thick. Place them in trays and refrigerate for at least 30 minutes.
6. Pre-heat your oven to 180°C/350°F.
7. Lightly grease 12 individual cup molds or a tray for tall muffins.
8. Remove the dough from the fridge and cut 12 circles with a cookie cutter the size of the bottom of the molds.
9. Place the circles on the bottom of the molds and fill the edges of the molds with strips of dough, pressing them together to seal the cup completely. Cut any exceeding dough from the cup.
10. Place the molds in a baking tray and bake for 12 to 17 minutes, or until the edges are lightly browned; be careful not to over-cook them.
11. Remove from the oven and cool in a cooling rack.
12. Remove the cups from the molds and add a tbsp of melted chocolate to the bottom of the cookies; turn them as you pour the chocolate so you get it all over the walls of the cup. Place them upside down so the excess chocolate falls down over a bowl or tray.
13. Repeat with all the cups and chill until the chocolate firms up.
For the stuffing
1. Heat the eggnog in a small pot with the cinnamon stick until it starts to steam.
2. Serve the eggnog warm inside de cookie cups.
3. Share and enjoy.