Nigella Cookie Dough Pots by Nigella Lawson is made with plain flour, fine sea salt, bicarbonate of soda, soft unsalted butter, soft light brown sugar, vanilla paste or extract, a large egg, and dark chocolate chips. This delicious cookie dough pots recipe creates a tasty dessert that takes about 30 minutes to prepare and can serve up to 6 people.
Ingredients Needed:
- 150 grams (1 cup) plain flour
- ½ teaspoon fine sea salt
- ½ teaspoon bicarbonate of soda
- 110 grams (½ cup) soft unsalted butter
- 85 grams (½ cup) soft light brown sugar
- 1 teaspoon vanilla paste or extract
- 1 large egg
- 170 grams (1 cup) dark chocolate chips
How To Make Cookie Dough Pots:
- Preheat the Oven: Preheat your oven to 180°C (160°C fan) or gas mark 4 (350°F).
- Prepare the Dry Ingredients: In a bowl, mix 150 grams of plain flour, ½ teaspoon of fine sea salt, and ½ teaspoon of bicarbonate of soda using a fork.
- Cream Butter and Sugar: In a separate bowl, beat together 110 grams of soft unsalted butter and 85 grams of soft light brown sugar until the mixture is light and creamy.
- Add Egg and Vanilla: Add 1 teaspoon of vanilla paste or extract and 1 large egg to the butter-sugar mixture, mixing until well combined.
- Combine Dry and Wet Mixtures: Gently fold the flour mixture into the wet mixture until just combined; avoid overmixing.
- Incorporate Chocolate Chips: Fold in 170 grams of dark chocolate chips until evenly distributed throughout the dough.
- Fill the Ramekins: Divide the cookie dough equally among the 6 ramekins (about 4½ tablespoons of batter per ramekin), smoothing the tops with a small offset spatula or the back of a teaspoon.
- Bake: Place the ramekins on a baking sheet and bake in the oven for 13–15 minutes. The tops should be set and golden brown, while the insides remain gooey.
- Cool and Serve: Allow the cookie dough pots to cool for 5–10 minutes before serving. Enjoy them warm with a scoop of ice cream on top or alongside cream or crème fraîche.
Recipe Tips
- Use Room Temperature Ingredients: Make sure your butter and egg are at room temperature. This helps the ingredients mix together better for a smooth dough.
- Don’t Overmix the Dough: When combining the flour mixture with the wet ingredients, mix just until combined. Overmixing can make the cookie dough tough instead of soft and gooey.
- Adjust Baking Time for Your Oven: Ovens can vary, so keep an eye on the cookie pots while they bake. If they look set and golden at the edges but are still gooey inside, they’re done.
- Serve Warm for the Best Experience: These cookie dough pots are best enjoyed warm. If you let them cool too long, they may become too firm.
- Experiment with Add-Ins: Feel free to add nuts, dried fruit, or different types of chocolate chips to customize your cookie dough pots to your liking.
How To Store & Reheat Leftovers
- Refrigerate: First, let leftover cookie dough pots cool until they are at room temperature. After cooling, cover them with plastic wrap or put them in an airtight container. They can stay in the fridge for up to 2 days.
- Freeze: You can freeze leftover cookie dough pots as well. Once they have cooled, wrap each ramekin tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months.
- Reheating: Reheat leftover cookie dough pots in a preheated oven at 180°C (160°C fan) for 5 minutes or microwave for 20-30 seconds until warm.
Nutrition Facts
Serving Size: 1 pot (total servings: 6)
- Calories: 446
- Total Fat: 24.9 g
- Saturated Fat: 14.3 g
- Cholesterol: 56 mg
- Sodium: 265 mg
- Potassium: 132 mg
- Total Carbohydrate: 50.5 g
- Dietary Fiber: 1.4 g
- Sugars: 26.3 g
- Protein: 5.2 g
Try More Nigella Lawson Recipes:
- Nigella Chocolate Salami
- Nigella Chocolate Tart
- Nigella Xmas Muffins
- Nigella Cinnamon Buns
- Nigella Emergency Brownies
Nigella Cookie Dough Pots
Description
Nigella Cookie Dough Pots by Nigella Lawson is made with plain flour, fine sea salt, bicarbonate of soda, soft unsalted butter, soft light brown sugar, vanilla paste or extract, a large egg, and dark chocolate chips. This delicious cookie dough pots recipe creates a tasty dessert that takes about 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 180°C (160°C fan) or gas mark 4 (350°F).
- Prepare the Dry Ingredients: In a bowl, mix 150 grams of plain flour, ½ teaspoon of fine sea salt, and ½ teaspoon of bicarbonate of soda using a fork.
- Cream Butter and Sugar: In a separate bowl, beat together 110 grams of soft unsalted butter and 85 grams of soft light brown sugar until the mixture is light and creamy.
- Add Egg and Vanilla: Add 1 teaspoon of vanilla paste or extract and 1 large egg to the butter-sugar mixture, mixing until well combined.
- Combine Dry and Wet Mixtures: Gently fold the flour mixture into the wet mixture until just combined; avoid overmixing.
- Incorporate Chocolate Chips: Fold in 170 grams of dark chocolate chips until evenly distributed throughout the dough.
- Fill the Ramekins: Divide the cookie dough equally among the 6 ramekins (about 4½ tablespoons of batter per ramekin), smoothing the tops with a small offset spatula or the back of a teaspoon.
- Bake: Place the ramekins on a baking sheet and bake in the oven for 13–15 minutes. The tops should be set and golden brown, while the insides remain gooey.
- Cool and Serve: Allow the cookie dough pots to cool for 5–10 minutes before serving. Enjoy them warm with a scoop of ice cream on top or alongside cream or crème fraîche.
Notes
- Use Room Temperature Ingredients: Make sure your butter and egg are at room temperature. This helps the ingredients mix together better for a smooth dough.
- Don’t Overmix the Dough: When combining the flour mixture with the wet ingredients, mix just until combined. Overmixing can make the cookie dough tough instead of soft and gooey.
- Adjust Baking Time for Your Oven: Ovens can vary, so keep an eye on the cookie pots while they bake. If they look set and golden at the edges but are still gooey inside, they’re done.
- Serve Warm for the Best Experience: These cookie dough pots are best enjoyed warm. If you let them cool too long, they may become too firm.
- Experiment with Add-Ins: Feel free to add nuts, dried fruit, or different types of chocolate chips to customize your cookie dough pots to your liking.
Nigella Cookie Dough Pots