Chocolate Chip Cookie Dough Pots

My children love a chocolate chip cookie so gooey on the inside that I can't really make the outside firm enough to let the cookies keep integrity of form. This, then, is the solution: a cookie dough you bake in a little dish, and then eat with a spoon, dolloped with ice cream or creme fraiche as desired. The recipe itself I've adapted from one I found on a favorite website, thekitchn.com, and very grateful I am, too. If you don't own any ramekins, or similar, know that you could just use a pie dish; I used one that measures 20-centimeter (8-inch) diameter at the base and 24-centimeter (9.5-inch) diameter at the lip, and it needed 5 minutes' longer cooking time. But the ramekins give you a better goo-to-crust ratio, and that's what these are all about. I know I blamed my children for them (what else are children for?), but don't think of these just as junior fare: any time you're having friends over for supper and don't know what to make for pudding, this is the answer.
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  • Level: Easy
  • Total: 40 min (includes cooling time)
  • Active: 15 min
  • Yield: 6 servings
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Ingredients

150 grams (5.3 ounces) all-purpose flour

1/2 teaspoon fine sea salt

1/2 teaspoon baking soda

110 grams (1 stick) soft unsalted butter

85 grams (3 ounces) soft light brown sugar

1 teaspoon vanilla bean paste or 1 teaspoon extract

1 large egg

170 grams (6 ounces) dark chocolate chips

Directions

Special equipment:
6 ramekins about 8-centimeter (3 1/2-inch) diameter by 4.5-centimeter (1 3/4-inch) deep (about 200-milliter / 3/4- to 1-cup capacity)
  1. Preheat the oven to 180 degrees C (350 degrees F)/gas mark 4, and measure the flour, salt and baking soda into a bowl, forking together to mix.
  2. With an electric mixer, or by hand, beat the butter and sugar until you have a light and creamy mixture, then add the vanilla paste or extract and the egg, beating again to incorporate.
  3. Gently fold in the flour mixture, then, once it's all mixed in, fold in the chocolate chips.
  4. Divide the dough between 6 ramekins (you will need about 41/2 tablespoons of batter for each one). Using a small offset spatula (for ease) or the back of a teaspoon, spread the mixture to cover the bottom of the ramekins, and smooth the tops.
  5. Place the ramekins on a baking sheet and bake in the oven for 13 to 15 minutes. They will still be quite gooey inside, but the top will be set, and they should be golden brown at the edges and just beginning to come away from the sides of the ramekins.
  6. Leave to cool for 5 to 10 minutes before serving. You can spoon a scoop of ice cream on top of each one or serve with cream or creme fraiche on the side. They will set as they cool down, so don't dally now.

Cook’s Note

These can be made up to 6 hours ahead, then covered with plastic wrap and stored in fridge. Allow to come up to room temperature before baking. Wrap each ramekin tightly in a double layer of plastic wrap and put in resealable bags or wrap each in a layer of foil. Freeze for up to 3 months. Bake directly from frozen, adding an extra 2 minutes to the baking time.

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