Chocolate Chip Cookie Dough Pots
by Nigella. Featured in SIMPLY NIGELLAIntroduction
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 love them with a few sea salt flakes sprinkled over the top.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
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 love them with a few sea salt flakes sprinkled over the top.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6
- 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)
- 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.
- 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.
- Gently fold in the flour mixture, then, once it’s all mixed in, fold in the chocolate chips.
- 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.
- 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.
- 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)
- 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.
- 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.
- Gently fold in the flour mixture, then, once it’s all mixed in, fold in the chocolate chips.
- 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.
- 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.
- 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:
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:
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:
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:
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.
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Show more commentsI made this amazing cookie dough, and topped it with Nigella's brownie recipe, to make a sort of chocolate chip cookie dough brownie pie for my son to celebrate his A-level results today - it went down an absolute storm! Both recipes by themselves are fabulous, and together they make an extra special treat - yum!
This recipe comes to the rescue time and time again. It's easy to make and absolutely everyone loves them. They are a really charming presentation and can be brought out after any main course. This is a great one to have in your hip pocket!
I made these last weekend using leftover Easter eggs! The kids and adults loved them with a little ice-cream on top. The were really easy to make, but eat them quickly as they do solidify as they cool down...still delicious though! Will definitely make them again!
I tries these twice. The first time I used all brown sugar as the recipe states. The cookies tasted great but had an intense molassess-y background to it. The second time around, I substitute some of the brown sugar with white caster sugar and this hit all the right notes. I don't serve this with ice cream because it is very sweet. Instead, have it with milk to mellow down the sweetness.
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.
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 .
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.
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
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 :)
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 =)
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.
That is a wonderful chocolate fondant. i serve it usually with fresh berries & some icing sugar. Yummy! My family & friends simply adore it. :-)