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One of my favourite foods in this world is cookie dough – I know it’s not very refined, AND it contains raw egg, but I just really like the taste of it! And what about half baked cookies? Again, soooo good! Enter these half baked cookie dough pots…
I was watching Nigella Lawson (again!) and she was demonstrating her recipe for Cookie Dough Pots, and I had one of those “ah-ha” moments – you know – where you think to yourself, how could I have missed this? So I decided to make my own version.
Ok – so it’s not RAW cookie dough, I do bake it in the oven. But not for long, so that you get the perfect combination of lightly cooked biscuit on the edges and a gooey warm doughy centre. *Drooling* Ideal for mixing & matching in each mouthful.
Top with some vanilla ice cream and you’re good to go. These pots are perfect, make ahead dinner party desserts as well, just make them earlier in the day and cover with plastic wrap/cling film in the fridge and then let them come up to room temperature before baking.
You have probably noticed in the photos above that the ramekins I have used vary in size. I did this on purpose as a bit of an experiment, which paid off. Turns out the difference in the finished product between the two ramekin sizes was not that different – perfect if (like me) you only have four ramekins of the same size but want to do more than 4 serves.
If you enjoy that half baked cookie texture as much as I do then my recipe for Chubby Hubby Cookies (made in a muffin tin) will also fit the bill. They taste just like Chubby Hubby ice cream but in biscuit form, and with soft, doughy centres. One taste tester described them as very moreish!
Anyway…back to the recipe at hand.
For those of us that like our cookie dough half baked, I give you Half Baked Cookie Dough Pots with Chef Not Required…
Lee-Ann ♥
Half Baked Cookie Dough Pots
The ultimate in comfort food desserts - lightly cooked biscuit edges enclose a gooey cookie dough centre.
Ingredients
- 1 cup plain/all-purpose flour 150g
- 1/2 tsp bicarbonate of soda
- 110 grams salted butter - softened
- 1/3 cup firmly packed light brown sugar 80g
- 1/2 tsp vanilla paste
- 1 egg
- 1/2 cup dark/bittersweet chocolate chips 100g
Instructions
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You will need 4 ramekins approximately 8cm (3 1/4 inches) in diameter (see notes).
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Pre heat oven to 180c.
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Combine the sugar & butter in a high-sided bowl (see notes).
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Using a hand-held electric mixer, beat until light & creamy, 3 - 4 mins.
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Add egg & vanilla, again beating to incorporate.
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Sift over plain/all-purpose flour & bicarbonate of soda, then mix until combined.
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Fold in chocolate chips.
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Divide mixture evenly between ramekins, smooth tops with the back of wet teaspoon (see note).
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Bake for 13 - 15 mins - depending on your desired level of goo vs cookie ratio.
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Allow to cool for 5 - 10 mins before serving.
Recipe Notes
The two sizes of ramekins I used in the photos that you see in this post (and in the recipe) were 8cm and 9cm diameter (inside measurement) or 3 1/4 inch and 3 1/2 inch respectively. Both sizes were approximately 5 1/2cm high/tall (again inside measurement) or 2 1/4 inches. My reasoning for this was to experiment with the different sizes and see if this altered my end product significantly - which it didn't. The larger diameter ramekins were only slightly less cooked than the smaller ones, but it didn't make a big difference. You could take out the smaller ramekins when you were happy and just leave the others in for 2 mins more if you wanted to. As far as ramekin height goes, I wouldn't go under 4 1/2cm or 1 3/4 inches.
**Long story short - if you don't have enough matching ramekins it doesn't matter too much - besides mismatched and eclectic is in fashion!**
Update on ramekin size - since I have now actually tried to shop for ramekins online I realise that capacity is a more relevant unit of measurement! Sorry! The smaller ramekins I used were 1 cup / 8 oz capacity, up to the largest being about 1 1/4 cup / 10 oz.
The reason I use a high-sided bowl in step 3 is because the butter & sugar can tend to escape the bowl a bit - depending on the softness of your butter and the lowest speed of your mixer (mine is pretty high! hence the high sides).
I actually weighed the amount of raw dough then divided by 4, so I could measure out the exact equal portions into each ramekin. I weigh a lot of things like this, I find it helps me get a more consistent outcome. There is also no need to get too particular when smoothing the tops, they will smooth out in the oven. I find the back of a teaspoon dipped in water works just fine - the same as using wet hands to ball up cookie dough or meatballs.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
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