Chocolate Chip Cookie Dough Pots
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 cre?me frai?che 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. (recipe courtesy simply nigella)
Steps
Equipment: 6 ramekins approximately 8cm / 3 1 / 2in diameter x 4.
5cm / 1 3 / 4in deep.
Preheat the oven to 180c / gas mark 4 , and measure the flour , salt and bicarb 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 its all mixed in , fold in the chocolate chips.
Divide the dough between 6 ramekins.
Using a small offset spatula 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 1315 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 510 minutes before serving.
You can spoon a scoop of ic.
Ingredients
plain flour, fine sea salt, bicarbonate of soda, unsalted butter, light brown sugar, vanilla bean paste, egg, dark chocolate chips