This is possibly the best dessert I’ve ever made. Whenever I decide to bake, I have to mentally stop myself from just reverting to making these cookie dough pots, otherwise, I’d be eating them 24/7. The best way to describe them, is that they’re like the softest warmest gooeyist cookies you have ever tasted. They’re so gooey in fact, that they have to be in a pot to keep them contained (hence the name). Puddles of molten chocolate, encased in the chewy soft cookie dough centre, with a golden crispy surface. They’re the best.
These cookie dough pots from the Simply Nigella cookbook are so easy and quick to make. I often make double or triple batches in advance, as the dough can be refrigerated or frozen before cooking at a later date. They’re great for cooking for guests, as you can cook them in just 15 minutes and do all the prep the day before.
The actual cooking time can vary slightly. My sister and I like them almost raw, and cook them for about 12 minutes. This will give you a slightly crispy top, but inside the pot, the dough will be entirely gooey. My mum and dad, however, prefer theirs more well done. I cook theirs for around 16 minutes, which will give you a bit more of a cakey texture. Its really up to you, so you can tailor it to your preference. If cooking from frozen, add another 4-5 minutes to the cooking time.
So if you’re one of those people who prefer their cookie so soft that it’s almost impossible to get off the baking sheet in one piece, this is definitely the recipe for you. I recommend making in double (or triple) batches, because you definitely won’t have had your fill after just one!
Cookie Dough Pots
- 150 g plain flour
- 110 g butter (softened)
- 75 g golden caster sugar
- ½ tsp bicaronate of soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1 large egg
- 75 g white chocolate (or chocolate chips)
- 75 g milk chocolate (or chocolate chips)
- Cream together the butter and sugar until light and fluffy. Then beat in the egg and vanilla extract.
- Stir in the flour, bicarbonate of soda and salt until combined.
- If using chocolate bars, chop roughly into chunks, and sitr into the cookie dough mixture. If using chocolate chips, just stir them in.
- Divide the mixture into 4 ramekins. Smooth the mixture down with the back of a spoon. If you like, you can add extra chocolate chips on the top.
- Bake in the oven for 12-18 minutes. Bake for a shorter time if you prefer a really gooey centre, or longer if you prefer it more cooked through and cake-like.
- Take out of the oven, leave to cool slightly and serve with pouring cream.
Method in Pictures
Gather your ingredients
Cream the butter and sugar until light and fluffy
Beat in the vanilla and the egg
Stir in the flour, bicarb and salt
Chop your chocolate into chunks
And the other chocolate
Stir in the chocolate chips
Spoon the mixture into 4 ramekins
Smooth the top down with the back of a spoon
Add extra chocolate chips to the top if you like
Bake for around 15 minutes
Leave to cool for a few minutes and enjoy!