In case you were wondering how the milk-cups made from warm chocolate-chip cookies tasted, it sounds like they were pretty darned good, especially once the recipe was changed so that the cups were lined with shellac instead of chocolate (which melted when the cups were reheated prior to filling).
Cronut inventor chef Dominique Ansel sells the cups in $25 eight-packs, or you can buy up to two milk-filled shots at the NYC bakery for $3 each. He also sells his vanilla-infused milk in takeout bottles.
The superb base cookie, similar to the bakery's standard version, uses high-end 66% Valrhona chocolate. Our shot was served warm with soft, gooey chocolate chips, a buttery crumb, and a fresh-out-of-the-oven aroma (despite being reheated). Five Acre Farms whole milk infused with Tahitian vanilla fills the shot, offering its own powerful fragrance. We successfully sipped and nibbled the cookie without any problems. And take note that if you eat the cookie in-store, they'll top you off with milk if needed.
So how does Ansel make a cookie that can handle an ounce or two of milk without turning soggy and disintegrating? The secret is a heat-resistant glaze that coats the inside of the shot. The original Austin version featured a chocolate glaze that melted under reheating; this shot's glaze is more resilient, so voila! A soft cookie cup that's served warm but can still firmly hold milk.
Tasting Report: Everything You Need to Know About Dominique Ansel's Milk and Cookie Shot [Niko Triantafillou/Serious Eats]
(via Super Punch)
(Image: Niko Triantafillou)
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