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 creme fraiche as desired. The recipe itself I've adapted from one I found on a favorite website, thekitchn.com, and very grateful I am, too. If you don't own any ramekins, or similar, know that you could just use a pie dish; I used one that measures 20-centimeter (8-inch) diameter at the base and 24-centimeter (9.5-inch) 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. 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.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 180 degrees C (350 degrees F)/gas mark 4, 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 41/2 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 to 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 to 10 minutes before serving. You can spoon a scoop of ice cream on top of each one or serve with cream or creme fraiche on the side. They will set as they cool down, so don't dally now.
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Sbahle Chamane
[email protected]These were so good! I will definitely be making them again.
Md Asab
[email protected]I made these for a party and they were a huge success. Everyone loved them!
Conner Hensley
[email protected]These were a little dry, but they were still tasty.
Md Iqbal hossen
[email protected]I've made these several times now and they're always a hit. I love that they're no-bake so I can make them ahead of time.
Tina Bell
[email protected]These were so easy to make and they were so good! I will definitely be making them again.
Sewar Zai
[email protected]I made these with my kids and they had so much fun. We used different cookie cutters to make different shapes and they loved it.
Clinton Danso
[email protected]These were a little too sweet for my taste, but they were still good.
Hydr Lamy
[email protected]I've tried many cookie dough pots recipes, but this one is by far the best. The dough is so rich and flavorful.
Yin Yin Htay
[email protected]These are my go-to cookie dough pots recipe. They're always a hit with my friends and family.
rubel 22
[email protected]I love these! They're so easy to make and they always turn out great.
Usama Ali
[email protected]These were so yummy! I made them with my kids and they had a blast. The dough was easy to work with and the cookies turned out perfect.