1. Add the butter, sugar, and vanilla extract to a large bowl and mix until light and fluffy. Add the egg and mix until well combined. Mix the flour with cocoa powder, baking powder, and salt –  add to the bowl and mix in. Place the dough on a piece of baking parchment, cover with a second piece of parchment and roll out to a rectangle of about 9.5×8 inches (24x20cm). Cut out strips of about 4.7×2 inches (12x5cm) – the sizes depend on the molds you are going to use. Cover the strips and place them in the fridge for at least 2 hours or overnight.

 

2. Preheat the oven to 350°F (180°C). Grease silicone shot molds lightly. Take the cookie dough strips out of the fridge, roll up to and connect the ends to create cylinders. Slide those cylinders into the greased molds and press down to make sure they touch the bottom of the mold. Press the dough on top together to close the cookie shots. Bake for about 20 minutes. Take out of the oven and let cool down on a wire rack for at least 1 hour before removing from the molds.

 

3. Melt the chocolate over a pot with simmering water (or in the microwave) and brush the insides and edges of the cookie shots, let some of the chocolate drip down the sides if you like – safe some for decorations. Let cool for about 30 minutes. To finish the cookie shots place one scoop of ice cream in each cookie shot and decorate with chocolate shreds. Serve immediately.