Half Baked Cookie Dough Pots
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Unrated
-
Total Time
30 mins
-
Servings
4
-
Calories
459 kcal
-
Course
Dessert
-
Cuisine
Australian
Half Baked Cookie Dough Pots
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The ultimate in comfort food desserts - lightly cooked biscuit edges enclose a gooey cookie dough centre.
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Ingredients
- 1 cup plain/all-purpose flour 150g
- ½ teaspoon bicarbonate of soda
- 110 grams salted butter - softened
- ⅓ cup firmly packed light brown sugar 80g
- ½ teaspoon vanilla paste
- 1 egg
- ½ cup dark/bittersweet chocolate chips 100g
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Instructions
- 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.
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 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.
- slightly
- **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*
Nutrition Information
Show Details
Serving
0g
Calories
459kcal
(23%)
Carbohydrates
0g
(0%)
Protein
0g
(0%)
Fat
0g
(0%)
Saturated Fat
0g
(0%)
Polyunsaturated Fat
0g
Monounsaturated Fat
0g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
0mg
(0%)
Potassium
0mg
(0%)
Fiber
0g
(0%)
Sugar
0g
(0%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
0mg
(0%)
Iron
0mg
(0%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 459kcal | 23% |
| Carbohydrates | 0g | 0% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Potassium | 0mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
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