Famous chocolate chip cookies baked a little differently – in individual moulds. The centres are irresistibly soft and gooey, perfect for eating straight from their pots! Serve warm with a scoop of vanilla ice cream or a glass of cold milk. The cookie dough can also be prepared a few hours in advance and baked just before your guests arrive.
Serves: 6
Ingredients for the chocolate chip cookie pots:
- 110 g butter
- 60 g light brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 150 g plain flour
- ½ tsp bicarbonate of soda
- ¼ 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 and beat until light and fluffy. Add the vanilla extract and egg and beat until combined. Add the plain flour, bicarbonate of soda and salt, and mix until just combined. Finally, fold in the chocolate chips.
Divide the dough between 6 ramekins (or small baking moulds), about 4.5 cm high and 8 cm wide. Using a small offset spatula (for ease) or the back of a teaspoon, spread the mixture evenly over the base of the ramekins and smooth the tops.
Bake at 170°C for about 13–15 minutes. The centres should remain gooey while the tops are nicely baked. Serve warm, about 5 minutes after removing from the oven, with vanilla ice cream or a glass of cold milk.
Note: As the cookies cool, the centres may sink slightly – this is completely normal. Cookies baked on a baking tray behave the same way.
Enjoy!
Recipe source: “Simply Nigella” by Nigella Lawson.
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