In what could be the pinnacle of our year so far (yes, this is a pretty big statement to make, we're fully aware of that), we've discovered how to make the chocolate chip cookie shots that we featured here on Stylist.co.uk just weeks ago.
If you're unaware of what they are, allow us to refresh your memory.
Creator of the Cronut, pasty chef extraordinaire, Dominique Ansel stumbled upon the awesome idea of making a chocolate chip cookie that also acts as a cup for milk.
Yes, that's right, You can now drink delicious, sweet, creamy milk from a crumbly, buttery cup...and then you can eat that cup.
1. Make the cookie dough
Use a standard cookie dough recipe but ensure you make it tough enough to stand but also squidgy enough so you can manipulate it. The original post suggests adding 64 g (half a cup) of flour and beating the dough longer than recommended so it's easier to roll out, but also remains solid.
2. The mould
The recipe now calls for you to use a mini popover pan, lined with strips of parchment paper for the outside, and wrapped corks in foil to create the hole in the middle. Note: if you don't line the outside of the cookie shot glass with paper, it doesn't stick.
3. Roll out the dough
Roll out the dough and use a shot glass to cut around to create the bottom of the glasses. Then take some of the rolled-out dough and wrap it around the shot glass, or one of the foil-wrapper corks, to make the sides.
4. Make the glass
Place one of the corks inside and mesh together the cookie dough for the side of the shot, and the the cookie dough for the bottom, so you make a complete cup.
5. The baking
The preferred cooking temperature is 190 degrees centigrade (375F) for 10-14 minutes. Pull out the cork centres while they're still warm and before they've fully set to make sure they don't stick.