Chocolate Chip Cookie Shots

Step 1: Preheat oven to 350 degrees.

Step 2: Lightly grease a nonstick popover pan.

Step 3: In a large mixing bowl, use a hand mixer to beat together shortening, brown sugar, and sugar until mixture is fluffy.

Step 4: Add in the egg, vanilla extract, and salt and mix until smooth.

Step 5: Use a large spoon to stir in flour. Mixture will be really crumbly, but should hold together when pressed.

Step 6: Stir in 1 cup mini chocolate chips until combined.

Step 7: Scoop mixture into popover pan and press to the bottom and sides, making sure to leave a hole in the middle for the milk to go later. You only need the sides and bottom to be about 1/4 inch thick. It's hard to get it much thinner.

Step 8: Bake in the preheated oven for 18-20 minutes until cookies get a golden brown kiss.

Step 9: Carefully remove the cookies from the popover pan. This can be done by placing a large cutting board or pan over the popover sheet and flipping it over. Gently tap the bottoms of the popover cups to loosen.

Step 10: Let cool completely.

Step 11: Carefully melt the remaining 1 cup of chocolate chips in a microwave safe bowl by microwaving for 15 seconds at a time, removing and stirring, until chocolate is melted.

Step 12: Coat the holes in the cookie cups with the chocolate. Drizzle some in and swirl, or if your chocolate is on the thicker side just give it a good smearing.

Step 13: Refrigerate until chocolate is set.

Step 14: Serve by filling the "cups" with milk and enjoy!