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Gluten Free Milk and Cookie Shots
Ingredients
- For the cookie dough
- 1 1/3 cups (187 g) all purpose gluten free flour (I used Better Batter)
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1/4 teaspoon kosher salt
- 3/8 cup (75 g) granulated sugar
- 2 tablespoons (28 g) packed light brown sugar
- 6 tablespoons (72 g) nonhydrogenated vegetable shortening (I use Spectrum brand)
- 2 tablespoons (28 g) unsalted butter, at room temperature
- 1 egg white (25 g), at room temperature
- 2 teaspoons pure vanilla extract
- 3 ounces miniature chocolate chips
- For finishing
- 8 ounces semi-sweet chocolate, melted
- 1 1/4 cups (10 fluid ounces) milk
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