Cookie shots with whipped cream
380 g flour
100 g caster sugar
1 teaspoon baking powder
160 g melted butter
100 g chocolate chips
30 g ground hazelnuts (or almonds) + a little to serve
1 can of Isigny Sainte-Mère whipped cream with vanilla from Madagascar
Leave the butter to cool so that it is not too hot (so that the chocolate chips do not melt in the dough)
Pour the flour, sugar, and baking powder into a mixing bowl.
Add the eggs, butter, chocolate and ground hazelnuts or almonds and mix until you have a smooth ball of dough.
Divide the dough into balls (about 4 cm in diameter) and place them into the lightly-buttered cups in a cookie “shot glass” mould. Press the insert inside, so that the dough takes the shape of the mould. Use a knife to remove any overhanging excess dough.
Preheat your oven to 180°C and bake for 15 minutes.
Remove the inserts and remove the cookies from the mould.
Leave the mould to cool before starting again.
When ready to serve, fill the cookie shots with whipped cream and sprinkle with ground hazelnuts/almonds.
If you do not have cookie shot moulds, use a muffin tin and mould the dough with your fingers. You can place a ball of aluminium foil inside while baking.
12 cookie shots