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Chocolate chip cookie pots

Famous chocolate chip cookies baked differently than usual, in individual moulds. The centre of the cookies are so soft and gooey – you can eat them straight from their pots! Serve hot with a scoop of vanilla ice cream or a glass of cold milk. The cookie mixture can also be prepared a few hours ahead and baked when guests arrive :).

Ingredients for six servings:

  • 110 g butter
  • 60 g light brown sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 150 g plain flour
  • ½ tsp bicarbonate soda
  • 1/4 tsp salt
  • 170 g dark chocolate chips or chopped dark chocolate

All ingredients should be at room temperature.

Place the butter and sugar in a mixing bowl, then beat until light and fluffy. Add in the vanilla extract and egg and beat to combine the ingredients. Add plain flour, bicarbonate soda, salt and mix. Lastly, fold in the chocolate chips.

Divide the dough between 6 ramekins (or 6 small baking moulds) 4.5 cm high and 8 cm wide. 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.

Bake at 170ºC for about 13 – 15 minutes. Inside, the cookies should be gooey, but the surface should be baked well. Serve warm, 5 minutes after removing from the oven, with vanilla ice cream or a glass of cold milk.

Note: when the cookies start to cool, the middle will collapse – this is normal. Cookies baked on a baking tray would do the same thing as well.


Chocolate chip cookie pots

The source of recipe – “Simply Nigella”, by Nigella Lawson.

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