Warm cookie dough is up there with some of the most popular desserts, with its gooey centre and slightly crispy exterior.
Nigella Lawson makes enjoying this decadent dish even easier with her recipe for individual pots that can be served with ice cream or crème fraîche. This recipe, which serves six, has endless possible variations – from the classic chocolate chip to white chocolate and raspberry.
For this recipe, the chef recommends using six ramekins approximately eight cm/3¼ in diameter x 4½cm/1¾in deep (approximately 200ml/7fl oz capacity).
Sharing this dessert on Simply Nigella, the TV star said: “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 crème fraîche as desired.”
Instructions
Preheat the oven to 180°C/160°C Fan/Gas 4.
In a bowl, combine the flour, salt, and bicarbonate of soda, mixing them together with a fork.
Using an electric mixer or by hand, beat the butter and sugar until the mixture is light and creamy. Add the vanilla paste or extract and the egg, then beat again until fully incorporated. Gently fold in the flour mixture. Once combined, fold in the chocolate chips.
Divide the dough evenly among 6 ramekins, using about 4½ tablespoons of batter for each. Use a small offset spatula or the back of a teaspoon to spread the mixture evenly, covering the bottom of the ramekins and smoothing the tops.
Place the ramekins on a baking sheet and bake for 13–15 minutes. The tops will be set, and the edges should be golden brown and just beginning to pull away from the sides of the ramekins, though the insides will still be quite gooey.
Allow them to cool for 5–10 minutes before serving. For an extra treat, add a scoop of ice cream on top or serve with cream or crème fraîche on the side. They will continue to set as they cool, so enjoy them promptly.
