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Chocolate Chip Cookie Dough Pots

Nigella Lawson's recipes for chocolate chip cookie dough pots and Nutella brownies
TODAY Show: Nigella Lawson bakes chocolate chip cookie dough pots and Nutella brownies. -- November 5, 2015Samantha Okazaki / TODAY


  • 6 ramekins, approximately 8 centimeter diameter x 4.5 centimeter deep
  • 1 cup plain flour
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1 stick soft unsalted butter
  • 1/3 cup, plus 1 tablespoon soft light brown sugar
  • 1 teaspoon vanilla paste or extract
  • 1 extra-large egg
  • 3/4 cup dark chocolate chips

Chef notes

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. The recipe itself I've adapted from one I found on a favorite website,, 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 diameter at the base and 24 centimeter 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.


Preheat the oven to 350 degree F, 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 4 1/2 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 13-15 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.


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.


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.