Cookie Shooter from Good Housekeeping

By TFerg

Ingredients

• 3 1/3 C all-purpose flour
• 1/3 C cornstarch
• 1 1/2 tsp baking powder
• 1 1/4 tsp baking soda
• 1 1/4 tsp salt
• 1 1/4 C (2 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 C packed brown sugar
• 3/4 C granulated sugar
• 2 lg. eggs
• 1 Tbsp vanilla extract
• 12 oz. mini semisweet chocolate chips
• 2 oz. chocolate chips or chunks, melted

Details

Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

In large bowl, whisk flour, cornstarch, baking powder, baking soda and salt.

With mixer on med-high speed, beat butter and sugars until creamy and fluffy, about 5 min. Add eggs one at a time, beating well in between additions. Beat in vanilla. Add flour mixture. Beat on low until just combined. Add chips and beat until evenly distributed. Transfer dough to gallon-size resealable plastic bag; refrigerate until firm.

Preheat oven to 350 F. Break off golf-ball-size pieces of dough; roll into ball (should be about 1 1/2 in. wide) and place in one cup of nonstick popover pan. Repeat for remaining 5 cups. Using rounded end of wooden spoon and fingertips, press dough in the center, then up side of cup to form very thin, even layer of dough. Patch up any tears with bits of extra dough. Repeat with remaining dough balls.

Bake 8 min. Using same wooden spoon end, gently press dough down and against sides of pan to deflate. Bake another 2 min. Repeat pressing to deflate. Bake another 2 min. Repeat pressing to deflate. Bake another 2 min. or until edges are golden brown and crisp. Transfer to wire rack. Press to deflate once more.

Using small icing knife, gently loosen sides of cookies from pan. Coool 10 min. Loosen sides of cookies again. Place wire rack on top of pan. Holding rack against pan, invert cups onto rack. Cool completely. Repeat process once more with remaining dough and cooled popover pan (you will have dough left over, which you can freeze up to 1 month for another use).

With sm. pastry brush, paint insides of cookies with thick layer of melted chocolate. Let stand until chocolate is set, about 1 hr. Serve filled with milk, chocolate liqueur or coffee liqueur. Once filled serve cookies within 5 min. Store unfilled cookies in airtight container at room temperature up to 3 days.