The Ultimate Chocolate Chip Cookie Shot
Photo Credits: Kimberly Vardeman
Bake Sale Chocolate Chip Cookie Liqueur- What It Is And How It's Made
Chocolate chip cookie liquor?! What does that even mean?
These alcoholic cookie shots are the real deal, made from millions of actual cookies. Bakesale was founded by Will Kehler, previous founder of both the Sunshine Reserve and Manhattan Moonshine brands. Kehler brought his extensive experience in the adult beverage industry to the Bakesale Cookie Liquor company, fulfilling his self described "passion," of "creation and development of new products and services." Kehler creates new brands and products because, he says, it "means a lot to me to hold something that I have created in my hands and to share that thing with another person."
Bakesale Chocolate Chip Cookie Liqueur was created as a way for everyone to enjoy their drink at a party. Kehler explains the brand philosophy by first describing the common party scenario. "The problem was simple: if you bring tequila, your non-tequila drinking friends are left out. If you bring whiskey, your non-whiskey drinking friends won’t enjoy it." Clearly, the answer is Bakesale Cookie Liqueur, because "everyone loves cookies, so everyone can enjoy Bakesale together." That is some sound logic, and Bakesale has gone on to fill that gap at parties, beach days, events, and more.
The Bakesale Cookie Method
Bake Sale Chocolate Chip Cookie Liqueur starts off by baking thousands of pounds of cookies, and then uses a secret "proprietary method" that turns those freshly baked chocolate chip cookies into liquor. Not too much is known about the actual cookie to liquor process, and it seems that the secrecy is by design; preserving the unique formula that creates a strong 40% ABV kick while retaining that perfect chocolate chip cookie flavor.
Bakesale Cookie Liqueur Reviews
The result is what Club Dirty describes as a shot that "definitely tastes like chocolate chip cookies and definitely has a kick," with other reviewers saying the shot tastes "80 Proof but goes down smooth," "tastes like cookie dough," and "smells like a chocolate chip cookie!"
Not Just a Cute Party Gift...
But also a 2022 San Francisco World Spirits Competition Double Gold Award Winner.
While Bakesale Cookie shots definitely have a cutesy and fun vibe, the quality of the liqueur is exceptional, and in a blind tasting, Bakesale Chocolate Chip Cookie Liqueur won the highest award possible at what Forbes calls "one of the world's most prestigious spirits competitions," the San Francisco World Spirits Competition. The Double Gold Medal can only be achieved if "every single one of the 30 professional spirits judges independently award a spirit a Gold Medal in blind taste tests," and clearly all 30 spirit experts deemed this chocolate chip cookie liqueur worthy of the prestigious Double Gold medal. So don't be fooled by the cute packaging into thinking this liqueur can't be high quality, because clearly, it's both.
Best Liqueur Packaging You've Ever Seen
The Cookie Box is just flat out adorable, and the tear top little cookie shaped shots are the perfect party gift. Each "cookie" is a full shot, and it looks just like a regular cookie box. The Bakesale Cookie Box comes with 12 cookie shots, and can be found online in the US for only $41.99 at Tipxy.com. If you buy 3 Bakesale cookie boxes or anything else that puts your order at $99 or above you'll get free shipping too! It's your turn to try these fantastic alcoholic cookie shots, whether you buy it to try on the holidays, at a birthday party, or with the suggested recipe below.
Chocolate Chip Cookie Shots in a Chocolate Chip Cookie Shot Glass
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 pinch of salt
- 1/2 cup unsalted butter room temperature
- 2/3 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup mini or regular semisweet chocolate chips
- 1 cup semisweet chocolate chips for the chocolate coating
Preheat oven to 350°F.
In a bowl of a stand mixer, cream butter and sugars until fluffy. Add in eggs and vanilla and mix until batter is smooth. Add in flour, baking soda and salt and mix on lowest speed until smooth dough forms. Stir in 1 cup mini chocolate chips.
Using a 1.5 tbsp cookie dough scoop, scoop out dough and place into one of the shot glass molds. Using a very small spatula, spread the dough so that it is completely spread across the bottom of the shot glass mold. Make sure you don't leave any gaps, otherwise, your cookie glass will have holes. The silicone molds should be transparent enough for you to examine for any gaps. Your dough should cover about half of the cookie shot glass mold.
Add a second 1.5 tbsp scoop of dough to the same mold. Again, spread it across evenly on the sides and also on the top. You should have a thin layer that fully covers the surface (this is the base of your glass, so you don't want to see the center divider at all), but it shouldn't rise all the way to the rim, since the cookie dough will puff up once baked. If you have any gaps on your surface, add a little more dough. Repeat with remaining dough and molds.
Place silicon mold on a baking sheet. Bake for about 20-25 minutes or until tops turn dark golden brown, with a crispy surface, and a knife inserted comes out clean. Because of the molds, the cookies will take longer to cook. Make sure there is no raw batter remaining. You do not want to undercook these cookies. Some people like undercooked cookies because they are softer, but you want them to be more firm for cookie cups.
While cookie shots are cooling, slice off any muffin tops from the shot glasses that have puffed up past the rim. You don't want to leave these on as the cookies won't be able to stand evenly. Once the cookies have cooled to room temperature, freeze for several hours until cookies are hard. This will allow you to remove the cookies without breaking them. Once cookies are frozen, gently remove them from silicone molds.
In a glass microwave safe bowl, add the 1 cup of chocolate chips for coating. Microwave at 30 second intervals, stirring after each stop until chocolate is fully melted and smooth. (It should only take around 1-2 minutes.) Alternatively, you can melt the chocolate on the stove.
Use a small brush or spatula and coat the interior of the cookie shots with melted chocolate, making sure to coat every crevice otherwise the milk will leak through. Briefly freeze the cookie shot glasses again until chocolate hardens (about 20-30 minutes).
Let cookies soften to room temperature (it should only take about 10-15 minutes) before adding milk. Store remaining unused cookie shot glasses in freezer. Try not to remove cookies from freezer too far ahead of time before eating. While they'll remain standing, they do soften gradually after several hours and it will make them harder to eat.
Recipe Copied With Permission from Kirbie's Cravings