We didn't all get to go to SXSW to try them, and not all of us can go to New York to buy them. Here's how you can enjoy Dominique Ansel's latest creation at home.
Step 1: The Dough
Use whatever dough you want, just make sure it's stiff enough that you can manipulate it a little.
*I did make one attempt with the original recipe--more on that towards the end.
Step 2: The Chocolate
Step 3: The Mould
Step 4: The Mould: Part II
Step 5: Roll it Out
My first attempt was wrapping the dough around the original shot glass, but I found it more effective to use the centerpiece that would eventually go in during the baking process. And it's much easier to get the parchment paper around before you put it in the pan.
Use a real shot glass to make a circle for the bottom of the cookie shot glass, the use the aluminum foil-cork-plug to smash it all together. Straighten out the top edge with your finger if it gets crooked. It won't fix itself while it bakes.
I greased some of them and found that (with this pan, at least) it didn't make a difference.