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Half Baked Cookie Dough Pots - the ultimate comfort dessert

Half Baked Cookie Dough Pots

The ultimate in comfort food desserts - lightly cooked biscuit edges enclose a gooey cookie dough centre.
Course Dessert
Cuisine Modern Australian
Total Time 30 minutes
Servings 4
Calories 459kcal
Author Chef Not Required


  • 1 cup plain/all-purpose flour 150g
  • ½ tsp bicarbonate of soda
  • 110 grams salted butter - softened
  • cup firmly packed light brown sugar 80g
  • ½ tsp vanilla paste
  • 1 egg
  • ½ cup dark/bittersweet chocolate chips 100g


  • You will need 4 ramekins approximately 8cm (3 ¼ inches) in diameter (see notes).
  • Pre heat oven to 180c.
  • Combine the sugar & butter in a high-sided bowl (see notes).
  • Using a hand-held electric mixer, beat until light & creamy, 3 - 4 mins.
  • Add egg & vanilla, again beating to incorporate.
  • Sift over plain/all-purpose flour & bicarbonate of soda, then mix until combined.
  • Fold in chocolate chips.
  • Divide mixture evenly between ramekins, smooth tops with the back of wet teaspoon (see note).
  • Bake for 13 - 15 mins - depending on your desired level of goo vs cookie ratio.
  • Allow to cool for 5 - 10 mins before serving.


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 ¼ inch and 3 ½ inch respectively. Both sizes were approximately 5 ½cm high/tall (again inside measurement) or 2 ¼ 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 ½cm or 1 ¾ 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 ¼ 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*


Calories: 459kcal