Flexipan® Cookie Shot Mould
- $72.95
France's Flexipan – makers of Silpat nonstick silicone baking mats – collaborated with Chef Dominique Ansel to design a mould that lets you re-create Ansel's iconic chocolate chip cookie shots at home. Made of premium silicone that's naturally heat-resistant and flexible for easy release, the mould produces up to six 2" diam. cookie shots.
- Makes six 2" diam. cookie shots.
- 100% platinum silicone.
- Nonstick, easy-release material.
- Oven safe to 460°F.
- Made in France.
- 8" x 5 1/2" x 3" high.
- 2" diam. wells, 3.3 oz. each.
- Made in France.
Use
- Wash before first use.
- Oven safe to 460°F.
- Microwave-safe.
- Freezer-safe.
- Place mould on perforated baking tray before filling.
- Do not use knives, scrapers, brushes or cutters on mould.
- Do not place in direct contact with heat source (grill, burner, flame, oven, etc.).
- Do not grease.
Care
- Top-rack dishwasher-safe.
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Total time: 2 hours.
Bake Time: 20 to 25 minutes.
Rest Times:
- At least 1 hour for the dough.
- Overnight before unmoulding.
- 1 hour for the icing.
Servings: 6 to 8 Cookie Shots.
Level of difficulty: Difficult.
Ingredients
For the cookie dough:
- 12 Tbs. (1 1/2 sticks/6 oz./182 g) unsalted butter, softened.
- 3/4 cup (4 oz./126 g) granulated sugar.
- 3/4 cup (4 oz./126 g) light brown sugar, packed.
- 2 large eggs.
- 2 cups, plus 2 Tbs. (10 oz./315 g) all-purpose flour.
- 1 tsp. salt.
- 1 tsp. baking soda.
- 1/2 cup (2 3/4 oz./83 g) milk chocolate chips, chopped*
- 1/2 cup (2 3/4 oz./83 g) dark chocolate chips, chopped*
- *TIP: If using store-bought chips, chop them into smaller pieces, about 1/16 to 1/8 inch (2 to 3 mm) in diametre.
For the chocolate royal icing:
- 1 1/3 cups (5 1/4 oz./162 g) confectioners' sugar.
- 1 large egg white.
- 4 1/2 tsp. unsweetened cocoa powder.
- 1 tsp. lemon juice.
Equipment needed:
- Stand mixer with paddle & whisk attachments (or hand mixer & mixing bowl).
- Rubber spatula.
- Baking sheet.
- Rolling pin.
- Ruler.
- Silpat silicone baking mat.
- Flexipan Cookie Shot mould.
- Piping bag.
Directions:
To make the dough:
- In a stand mixer fitted with the paddle attachment, combine the butter, sugar & brown sugar & mix on medium speed until well combined, about 1 minute. The mixture should be fluffy & become lighter in colour.
- Add the eggs & mix on low speed until combined. Scrape down the sides of the bowl with a rubber spatula, then continue mixing for 15 more seconds.
- Add the flour, salt & baking soda & mix on low speed until just combined. Scrape down the sides of the bowl, then continue mixing for 15 more seconds. Do not overmix (the more you mix, the tougher the cookie will be).
- Remove the dough from the mixing bowl. Fold in the chopped chocolate chips with a rubber spatula until evenly combined. Transfer the dough onto a piece of plastic wrap, cover & flatten into a disc. Chill in the fridge for at least 1 hour (this can also be made the day before).
To shape the Cookie Shots & bake:
- Preheat an oven to 350°F (180°C).
- Remove the chilled dough from the fridge. Flour your work surface, roll out the dough with a rolling pin to a rectangle that's 1/4 inch (6 mm) thick. Using a sharp knife, cut the dough into rectangles that are 5 inches (13 cm) wide by 3 inches (8 cm) tall. (If the dough is getting too soft, put it back in the fridge for 10 min until chilled.).
- Place a rectangle inside each individual Flexipan Cookie Shot mould cavity, making sure the bottom edge reaches all the way down into the bottom of the mould. Use your fingers to gently press the top edges of the dough toward the centre, creating a flat & level seal (this will become the bottom of your Cookie Shot). You should not see any of the silicone mould peeking through the top of the dough.
- Place onto a baking sheet. Lay a Silpat silicone mat over the Cookie Shots (this prevents the dough from rising unevenly & tops from getting too browned & also keeps the moisture in during baking). Bake on the centre rack for 20 to 25 minutes, rotating 180° midway, until the tops are golden brown. Remove from the oven & transfer to the fridge to let chill fully before unmoulding, a few hours or overnight. (Do not unmould when warm, as the Cookie Shots are too soft & will tear.).
- Once fully cooled (the Cookie Shots should feel firm), unmould carefully by pushing the Cookie Shots out of the mould.
To make the chocolate royal icing:
- In a stand mixer fitted with the whisk attachment (or with a mixing bowl & hand mixer), combine all the ingredients & mix until light & fluffy. If the mixture feels a bit dry, add a few drops of water as needed to make a smooth consistency.
To line the Cookie Shots & serve:
- Transfer the chocolate icing to a piping bag. Cut a small hole at the tip. Pipe the chocolate icing a third of the way inside each Cookie Shot, then with your finger or a thin spoon, spread the icing all around the inside of each Cookie Shot until all the surfaces are fully covered & smooth. Allow the icing to fully dry, about 1 hour.
- Once the icing has dried, fill with your favourite kind of milk, sip & then eat the cookie. Cheers!
TIP: Once you fill the Cookie Shot with milk, drink it right away! (Leaving milk sitting in the cup for more than a minute or so will cause it to get soggy & it may start to leak.).
TIP: You can also preheat your oven to 350°F (180°C) & warm the Cookie Shot for 1 minute (max), before filling with cold milk. We serve our Cookie Shots warm at the Bakery, with cold vanilla milk & it's my favourite way to eat them!
Storage Instructions: Best enjoyed right away. If storing, keep covered or in an airtight container in the fridge for 1 to 2 days; let the Shots come to room temperature or reheat according to above instructions before enjoying).
Recipe by Dominique Ansel.
