Best 2 Chocolate Chip Cookie Dough Pots Recipes
Indulge in the ultimate chocolate chip cookie experience with our curated collection of tantalizing chocolate chip cookie dough pots. These individual servings are a delightful symphony of flavors and textures, featuring a rich and decadent chocolate chip cookie dough center enveloped in a crispy, golden-brown cookie crust. Each recipe offers a unique twist on this classic treat, from the traditional to the extraordinary. Embark on a culinary journey as we explore these delectable delights, promising to satisfy your sweet cravings and leave you yearning for more.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE CHIP COOKIE DOUGH POTS
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 creme fraiche as desired. The recipe itself I've adapted from one I found on a favorite website, thekitchn.com, and very grateful I am, too. If you don't own any ramekins, or similar, know that you could just use a pie dish; I used one that measures 20-centimeter (8-inch) diameter at the base and 24-centimeter (9.5-inch) diameter at the lip, and it needed 5 minutes' longer cooking time. But the ramekins give you a better goo-to-crust ratio, and that's what these are all about. I know I blamed my children for them (what else are children for?), but don't think of these just as junior fare: any time you're having friends over for supper and don't know what to make for pudding, this is the answer.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 180 degrees C (350 degrees F)/gas mark 4, and measure the flour, salt and baking soda into a bowl, forking together to mix.
- With an electric mixer, or by hand, beat the butter and sugar until you have a light and creamy mixture, then add the vanilla paste or extract and the egg, beating again to incorporate.
- Gently fold in the flour mixture, then, once it's all mixed in, fold in the chocolate chips.
- Divide the dough between 6 ramekins (you will need about 41/2 tablespoons of batter for each one). Using a small offset spatula (for ease) or the back of a teaspoon, spread the mixture to cover the bottom of the ramekins, and smooth the tops.
- Place the ramekins on a baking sheet and bake in the oven for 13 to 15 minutes. They will still be quite gooey inside, but the top will be set, and they should be golden brown at the edges and just beginning to come away from the sides of the ramekins.
- Leave to cool for 5 to 10 minutes before serving. You can spoon a scoop of ice cream on top of each one or serve with cream or creme fraiche on the side. They will set as they cool down, so don't dally now.
CHOCOLATE CHIP COOKIE DOUGH POTS
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 cre?me frai?che as desired. I know I blamed my children for them (what else are children for?), but don't think of these just as junior fare: any time you're having friends over for supper and don't know what to make for pudding, this is the answer. (Recipe courtesy Simply Nigella)
Provided by Nigella Lawson
Categories Chocolate Chip Cookies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Equipment: 6 ramekins approximately 8cm / 3 1/2in diameter x 4.5cm / 1 3/4in deep (approx. 200ml / 3/4 - 1 cup capacity).
- Preheat the oven to 180°C/gas mark 4 (350°F), and measure the flour, salt and bicarb into a bowl, forking together to mix.
- With an electric mixer, or by hand, beat the butter and sugar until you have a light and creamy mixture, then add the vanilla paste or extract and the egg, beating again to incorporate.
- Gently fold in the flour mixture, then, once it's all mixed in, fold in the chocolate chips.
- Divide the dough between 6 ramekins (you will need about 4½ tablespoons of batter for each one). Using a small offset spatula (for ease) or the back of a teaspoon, spread the mixture to cover the bottom of the ramekins, and smooth the tops.
- Place the ramekins on a baking sheet and bake in the oven for 13-15 minutes. They will still be quite gooey inside, but the top will be set, and they should be golden brown at the edges and just beginning to come away from the sides of the ramekins.
- Leave to cool for 5-10 minutes before serving. You can spoon a scoop of ice cream on top of each one or serve with cream or crème fraîche on the side. They will set as they cool down, so don't dally now.
- MAKE AHEAD NOTE: These can be made up to 6 hours ahead, then covered with clingfilm and stored in fridge. Allow to come up to room temperature before baking.
- FREEZE NOTE: Wrap each ramekin tightly in a double layer of clingfilm and put in resealable bags or wrap each in a layer of foil. Freeze for up to 3 months. Bake directly from frozen, adding an extra 2 minutes to the baking time.
Tips:
- Use high-quality chocolate chips. This will make a big difference in the flavor of the cookie dough pots.
- Chill the cookie dough before baking. This will help the pots hold their shape in the oven.
- Don't overbake the pots. They should be just set in the center.
- Let the pots cool completely before enjoying. This will help them firm up and hold their shape.
- Store the pots in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Chocolate chip cookie dough pots are a delicious and easy-to-make treat that is perfect for any occasion. They are a great way to use up leftover cookie dough, and they can also be made ahead of time and frozen. So next time you are looking for a sweet treat, give these chocolate chip cookie dough pots a try. You won't be disappointed!
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