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Who Will Be the First Houston Bakery to Copy the New Cronut?

Clearly it's not actually a cronut, but Dominique Ansel, New York pastry chef and inventor of the croissant/doughnut hybrid that took the country by storm last summer, is at it again, and this time he's debuted his creation at SXSW.

The treats, which are not yet named, appear to be chocolate chip cookies fashioned into shot glasses and filled with milk. How big are they? How does the cookie hold the milk in without leaking? What's so special about milk and cookies?

We're not really sure, and that's why we want someone here in Houston to tackle this cookie conundrum. It didn't take long for cronuts to catch on across the country, and if these are as good (initial reports from diners at SXSW are not available), it shouldn't be too long before we're all downing cookie shots on Saturday nights and finding ourselves hungover on milk come Sunday morning.

"We use a few ounces of organic, fresh farm milk for the milk infused with a vanilla inside -- so it's slightly scented with vanilla," Ansel told website The Daily Beast. "Inside of the cookie cup, we have a very thin coat of dark chocolate that holds the milk in and avoids it from contacting the cookie dough, so it doesn't get soggy at all."

Okay, that explains how it keeps from leaking, but doesn't the cookie sort of crumble when you bite into it, spilling milk and defeating the purpose? Seriously, Houston bakers and pastry chefs...one of you has to answer these questions for us! While we can find plenty of information about the inspiration behind the cookies and how brilliant Ansel is, we can't seem to locate any reviews per se of the cookie shot. We're gonna need some of our own to figure this out.

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Today, the cookies will make their debut at Ansel's bakery, Spring Street Bakery, in New York. Each customer will be limited to two cookies at $3 each, unless the customer buys a pack of eight for $25. Website AM New York reports that eventually, the eight-packs will be sold in "a lunchbox-inspired package with cold-infused Tahitian vanilla milk on the side."

A representative for the bakery told AM New York that the cookies are inspired by after-school snacks, so they will be sold starting at 3 p.m. daily. The rep also noted that the cookies are served room-temperature and should be consumed immediately so the milk doesn't soak through.

And as for a name? The old portmanteau trick doesn't seem to work with this like it did with the cronut. Mookie? Cilk? Or what about something that incorporates the word "shot" like Shookie?

Yeah, these are all terrible. And now I'm hungry.

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