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Chocolate Chip Cookie Dough Pots

by . Featured in SIMPLY NIGELLA
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Introduction

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 crème fraîche as desired.

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. I love them with a few sea salt flakes sprinkled over the top.

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 crème fraîche as desired.

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. I love them with a few sea salt flakes sprinkled over the top.

Chocolate Chip Cookie Dough Pots
Photo by Keiko Oikawa

Ingredients

Serves: 6

Metric Cups
  • 150 grams plain flour
  • ½ teaspoon fine sea salt
  • ½ teaspoon bicarbonate of soda
  • 110 grams soft unsalted butter
  • 85 grams soft light brown sugar
  • 1 teaspoon vanilla paste or extract
  • 1 large egg
  • 170 grams dark chocolate chips
  • 1 cup all-purpose flour
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • 8 tablespoons soft unsalted butter
  • 7 tablespoons soft light brown sugar
  • 1 teaspoon vanilla paste or extract
  • 1 large egg
  • ¾ cup bittersweet chocolate chips

Method

You will need: 6 x ramekins approx. 8cm / 3 ½in diameter x 4.5cm / 1 ¾in deep (approx. 200ml / ¾ - 1 cup capacity)

  1. Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F, and measure the flour, salt and bicarbonate of 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 4½ 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 13–15 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 5–10 minutes before serving. You can spoon a scoop of ice cream on top of each one or serve with cream or crème fraîche on the side. They will set as they cool down, so don’t dally now.

You will need: 6 x ramekins approx. 8cm / 3 ½in diameter x 4.5cm / 1 ¾in deep (approx. 200ml / ¾ - 1 cup capacity)

  1. Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F, 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 4½ 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 13–15 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 5–10 minutes before serving. You can spoon a scoop of ice cream on top of each one or serve with cream or crème fraîche on the side. They will set as they cool down, so don’t dally now.

Additional Information

If you don't own any ramekins, or similar, know that you could just use a pie dish; I used one that measures 20cm / 8in diameter at the base and 24cm / 10in 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.

MAKE AHEAD NOTE: These can be made up to 6 hours ahead, then covered with clingfilm and stored in fridge. Allow to come up to room temperature before baking.

FREEZE NOTE: Wrap each ramekin tightly in a double layer of clingfilm 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.

If you don't own any ramekins, or similar, know that you could just use a pie dish; I used one that measures 20cm / 8in diameter at the base and 24cm / 10in 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.

MAKE AHEAD NOTE: These can be made up to 6 hours ahead, then covered with clingfilm and stored in fridge. Allow to come up to room temperature before baking.

FREEZE NOTE: Wrap each ramekin tightly in a double layer of clingfilm 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.

Tell us what you think

What 8 Others have said

  • Looking forward to trying this clever take on the quintessential chocolate chip cookie. Nigella always comes up with an interesting twist for making a recipe out of the ordinary.

    Posted by KatLady on 7th March 2018
  • What an unbelievably satisfying dessert. I love this recipe from Nigella, it is so easy to make. This recipe has become an instant hit with my family .

    Posted by 123meht on 7th January 2018
  • I love this recipe from Nigella - easy, so quick and usually you have all the ingredients in the house anyway. I love that by the time you have wash up the few bowls and utensil you used to make it, your taking the gooey cookie dough pots out of the oven. Definitely recommend.

    Posted by George739 on 19th November 2017
  • This is a totally amazing recipe and has become an instant hit with my friends and family. Best served with a scoop of good quality vanilla ice cream

    Posted by Mea-Risu on 7th September 2017
  • Amazingly easy and satisfying dish! Creme Fraiche really cuts the sweetness nicely and the salt balances out everything. Fabulous! Making just half a portion (3 dishes ) works well with one egg. Perfect for two :)

    Posted by samikoivusaari on 18th November 2016
  • What an unbelievable satisfying desert! Served at diner with friends, still quite warm with vanilla ice-cream. Huge success with the kids as well. With the first bite I had to hand down the recipe =)

    Posted by NikiK on 12th August 2016
  • These are rich and heavenly. They are so easy to make and the family loved them. I would happily serve them as a dinner party dessert.

    Posted by DFenton on 3rd January 2016
  • That is a wonderful chocolate fondant. i serve it usually with fresh berries & some icing sugar. Yummy! My family & friends simply adore it. :-)

    Posted by Ineska on 8th October 2015
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