This amazing chocolate chip cookie dough pot will honestly change your life. It is one of my most favourite sweet treats to make after a long, boring day at work, or on a cosy night in on a weekend! Perfect for the Kids that love chocolate chip cookies that are so soft on the inside that I can’t really make the outside stiff enough to maintain the cookies’ shape. The answer, then, is to bake cookie dough in a little dish and then consume it with a spoon, topped with crème fraîche or ice cream if you’d like.
This recipe only takes 10 minutes to prepare and 10 to 30 to cook, so therefore is it not only delicious, it is also super easy!
Chocolate chip cookie dough pots- ingredient list!
150g (5½ oz) of basic flour
Half a teaspoon of fine sea salt
Half a teaspoon of baking soda
Soft unsalted butter, 110g/4oz
Soft light brown sugar, 85g/3 ounce
One teaspoon of vanilla essence or paste
Dark chocolate chips (170g/6oz) and one big free-range egg
crème fraiche or ice cream to serve
Chocolate chip cookie dough pots- step by step method guide!
Step 1
Preheat the oven to 180C/160C Fan/Gas 4.
Step 2
Using a fork, combine the flour, salt, and bicarbonate of soda in a bowl.
Step 3
Beat the butter and sugar together until the mixture is light and creamy, either by hand or with an electric mixer. Then, add the egg and vanilla extract or paste, and beat once more to integrate.
Step 4
Add the flour mixture gradually, and once everything is well combined, add the chocolate chips.
Step 5
Using about 4½ teaspoons of batter per ramekin, divide the dough among 6 ramekins. Cover the bottom of the ramekins with the mixture using a tiny offset spatula or the back of a teaspoon, then level the tops.
Step 6
After putting the ramekins on a baking sheet, bake them for 13 to 15 minutes. They should be golden brown around the edges and just starting to separate from the ramekin sides, but the top will be firm and the interior will still be rather mushy.
Step 7
Before serving, let it cool for five to ten minutes. Serve with cream or crème fraîche on the side, or top each one with a dollop of ice cream. Don’t hesitate now since they will set as they cool.
Chocolate chip cookie dough- recipe tips!
You may use a pie dish if you don’t have any ramekins or anything similar. I used one that was 20 cm/8 in in diameter at the base and 24 cm/9½ in at the lip, and it required an additional 5 minutes to cook. However, the purpose of the ramekins is to improve the goo-to-crust ratio.
You may prepare these up to six hours in advance, wrap them in clingfilm, and keep them in the refrigerator. Before baking, let it to room temperature.
Wrap each ramekin securely in a double layer of clingfilm and place in a layer of foil or resealable bags to freeze. For up to three months, freeze. Bake straight from the freezer, allowing an additional 2 minutes for baking.
That is it! Your delicious chocolate chip cookie dough pots are ready to be served and enjoyed! Perfect to enjoy while cosying up on the couch watching a movie on a relaxing night in, or perfect for that sweet treat after a long day!
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