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Food blogger Izy Hossack makes Gooey Chocolate Chip Cookie Pots for 2 people with a vegan option

Gooey Chocolate Chip Cookie Pots (for 2)

Course Cookies
Keyword Food blogger Izy Hossack makes Gooey Chocolate Chip Cookie Pots for 2 people with a vegan option
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Author Izy


  • 35 g (2 tbsp + 1 tsp) salted butter
  • 40 g (3 tbsp + 1 tsp) light brown sugar
  • 40 g (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.