Nigella Cookie Dough Pots recipe is made with plain flour, fine sea salt, bicarbonate of soda, unsalted butter, light brown sugar, vanilla extract, a large egg, and dark chocolate chips this recipe takes a total of 35 minutes, including preparation and baking time makes 6 servings perfect for a small gathering or family treat.
Try More Nigella Lawson Recipes:
🤎 Why You’ll Love This Cookie Dough Pots Recipe:
- Deliciously Gooey Texture: You’ll love the gooey center and crisp edges, creating a delightful contrast in every bite.
- Quick and Easy: Ready in just 35 minutes, this recipe is perfect for a quick homemade treat.
- Perfect for Sharing: With 6 servings, it’s great for sharing with family and friends.
- Versatile Serving Options: Enjoy plain or with ice cream, cream, or crème fraîche for extra indulgence.
âť“ What Is Nigella Cookie Dough Pots Recipe?
Nigella Cookie Dough Pots are a delightful dessert made from plain flour, fine sea salt, bicarbonate of soda, unsalted butter, light brown sugar, vanilla extract, a large egg, and dark chocolate chips they have a gooey center with a crisp top and edges, offering a rich, indulgent taste.
🍫 Nigella Cookie Dough Pots Ingredients
- 150 grams plain flour
- ½ teaspoon fine sea salt
- ½ teaspoon bicarbonate of soda
- 110 grams soft unsalted butter
- 85 grams soft light brown sugar
- 1 teaspoon vanilla paste or extract
- 1 large egg
- 170 grams dark chocolate chips
🍪How To Make Nigella Cookie Dough Pots
- Heat your oven to 350°F (180°C/160°C Fan). In a bowl, mix together the flour, salt, and baking soda with a fork.
- Using an electric mixer or by hand, beat the butter and sugar until the mixture is light and creamy. Then, add the vanilla and egg, and beat again until everything is well combined.
- Gently mix in the flour mixture. Once it’s all blended, fold in the chocolate chips.
- Divide the dough between 6 small baking dishes (ramekins). You’ll need about 4½ tablespoons of batter for each one. Spread the batter to cover the bottom and smooth the tops with a spatula or the back of a teaspoon.
- Place the ramekins on a baking sheet and bake for 13-15 minutes. They will be gooey inside but set on top, with golden brown edges. Let them cool for 5-10 minutes before serving.
- Enjoy them as they are, or add a scoop of ice cream on top. You can also serve with cream or crème fraîche on the side. They will firm up as they cool, so don’t wait too long to enjoy them!
đź’ Recipe Tips:
- Use room temperature ingredients: Butter and eggs at room temperature mix better and create a smoother batter.
- Don’t overmix the dough: Overmixing can make the cookie dough pots dense and tough instead of light and gooey.
- Monitor baking time: Bake for 13-15 minutes, ensuring the top is set and edges are golden to maintain a gooey center.
- Adjust for ingredient substitutions: When using gluten-free flour or dairy-free butter, adjust quantities and mixing times accordingly.
- Use sea salt flakes on top: For a crunchy texture and balanced flavor, use sea salt flakes rather than fine salt.
🍨 What To Serve With Cookie Dough Pots?
Serve Cookie Dough Pots with a scoop of Lemon Posset, a dollop of Coffee Ice Cream, or a drizzle of Mascarpone Icing for an extra indulgent treat.
🎚 How To Store Leftovers Cookie Dough Pots?
- In The Fridge. Store leftovers cookie dough pots in an airtight container at room temperature for up to 3 days.
- In The Freezer. Freeze leftovers cookie dough pots by wrapping them individually in plastic wrap and placing them in a freezer-safe bag for up to 2 months
🥵 How To Reheat Leftovers Cookie Dough Pots?
- In The Oven. Preheat to 350°F (180°C) and reheat leftovers cookie dough pots for 5-7 minutes until warmed through.
- In The Microwave. Place leftovers cookie dough pots on a microwave-safe plate and heat on medium for 20-30 seconds.
- In The Air Fryer. Set to 320°F (160°C) and reheat leftovers cookie dough pots for 3-4 minutes.
FAQ’S
Can you prepare Cookie Dough Pots ahead of time?
Yes, prepare the dough, divide into ramekins, and refrigerate for up to 6 hours bring to room temperature before baking.
Can you add nuts to Cookie Dough Pots?
Yes, fold in chopped nuts like walnuts, pecans, or almonds along with the chocolate chips for added crunch and flavor.
How do you prevent Cookie Dough Pots from being too dry?
Avoid overbaking; bake until tops are set and edges are golden, with gooey centers measure ingredients accurately and don’t overmix.
How do you know when Cookie Dough Pots are done baking?
They’re done when tops are set and edges are golden brown, with slightly gooey centers bake for 13-15 minutes.​
Try More Nigella Lawson Recipes:
Nigella Cookie Dough Pots Nutrition Facts
Amount Per Serving
- Calories: 446
- Protein: 5.2 grams
- Carbohydrates: 50.5 grams
- Fat: 24.9 grams
Nigella Cookie Dough Pots
Description
Nigella Cookie Dough Pots recipe is made with plain flour, fine sea salt, bicarbonate of soda, unsalted butter, light brown sugar, vanilla extract, a large egg, and dark chocolate chips this recipe takes a total of 35 minutes, including preparation and baking time makes 6 servings perfect for a small gathering or family treat.
Ingredients
Instructions
- Heat your oven to 350°F (180°C/160°C Fan). In a bowl, mix together the flour, salt, and baking soda with a fork.
- Using an electric mixer or by hand, beat the butter and sugar until the mixture is light and creamy. Then, add the vanilla and egg, and beat again until everything is well combined.
- Gently mix in the flour mixture. Once it’s all blended, fold in the chocolate chips.
Divide the dough between 6 small baking dishes (ramekins). You’ll need about 4½ tablespoons of batter for each one. Spread the batter to cover the bottom and smooth the tops with a spatula or the back of a teaspoon. - Place the ramekins on a baking sheet and bake for 13-15 minutes. They will be gooey inside but set on top, with golden brown edges. Let them cool for 5-10 minutes before serving.
- Enjoy them as they are, or add a scoop of ice cream on top. You can also serve with cream or crème fraîche on the side. They will firm up as they cool, so don’t wait too long to enjoy them!
Notes
- Use room temperature ingredients: Butter and eggs at room temperature mix better and create a smoother batter.
Don’t overmix the dough: Overmixing can make the cookie dough pots dense and tough instead of light and gooey.
Monitor baking time: Bake for 13-15 minutes, ensuring the top is set and edges are golden to maintain a gooey center.
Adjust for ingredient substitutions: When using gluten-free flour or dairy-free butter, adjust quantities and mixing times accordingly.
Use sea salt flakes on top: For a crunchy texture and balanced flavor, use sea salt flakes rather than fine salt.