Keyword Food blogger Izy Hossack makes Gooey Chocolate Chip Cookie Pots for 2 people with a vegan option
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 2servings
Author Izy
Ingredients
35g(2 tbsp + 1 tsp) salted butter
40g(3 tbsp + 1 tsp) light brown sugar
40g(1/3 cup) plain (all-purpose) flour
1/16tsp(a pinch) bicarbonate of soda (baking soda)
1large egg yolk
1/2tspvanilla extract
3tbspdark chocolate chips
flaky salt, to sprinkle
Instructions
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.
Notes
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.