Valentines day is aaaalmost here and as it’s my birthday the day before / it’s very hard to book a meal out on v-day, we’ll be staying in! I developed these cookie dough pots with a gooey centre to serve just 2 people; they’re not only perfect to share on date night but also for a gals night in …or… just for you! They keep, uncooked, in the fridge for a few days so you can always bake one and save the other for later in the week.
Luckily these chocolate chip cookie pots are also incredibly quick to make. Just melt your butter, mix it all up, bake in ramekins. Done! As you can prep the dough ahead of time, my recommendation is to make the dough ahead of time, pop in the fridge, and bake just before you want to eat them as they’re best served warm from the oven. I also recommend a scoop of vanilla ice cream on top which tones down the sweetness a bit.
I’ve included a vegan adaptation which I must admit didn’t look as good as these ones but tasted just as delicious!
More Date-night desserts:
- Mini Flourless Chocolate & Pomegranate Cake
- Vegan Molten Fudge Cakes for 2
- Salted Caramel Molten Fudge Cakes
- 35g (2 tbsp + 1 tsp) salted butter
- 40g (3 tbsp + 1 tsp) light brown sugar
- 40g (1/3 cup) plain (all-purpose) flour
- 1/16 tsp (a pinch) bicarbonate of soda (baking soda)
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 3 tbsp dark chocolate chips
- flaky salt, to sprinkle
- Preheat your oven to 180°C (160°C fan)/ 350°F.
- Melt the butter in a small pot.
- Put the sugar, flour and bicarbonate of soda into a medium mixing bowl. Pour the butter in and stir well to get a crumbly mixture. Stir in the egg yolk and vanilla to get a loose cookie dough. Fold in the chocolate chip (reserving a few for the top).
- Divide the cookie dough between two 4oz oven-proof ramekins (see notes if you don't have them). Flatten out the cookie dough and sprinkle on the reserved chocolate chips and some flaky salt if you want.
- Place onto a baking tray to make it easier to get them out of the oven. Bake for 9-12 minutes - the edges of the cookie dough should be set, the top should look dry and the centre should still be soft when gently poked.
- Remove from the oven, let cool for 5 minutes, then serve.
- No ramekins? I also tested this recipe in a standard muffin tin lined with paper liners and it works! You just need to bake the cookie dough cups for 12-14 minutes so keep an eye on them to make sure they're cooked around the edges but still soft in the middle.
- You can make these ahead of time - just follow the recipe up to step 3. Pop the cookie dough pots in the fridge and chill (for up to 3 days) until it's time to bake. They may need 1-2 minutes more cooking time if you do this as they'll be cold going into the oven.
- Vegan version: use vegan butter instead of the butter + replace half the brown sugar with maple syrup + replace the egg yolk with 1 tbsp non-dairy milk + ensure you're using vegan chocolate.