Chocolate Chip Cookie Pots

Chocolate Chip Cookie Pots

Chocolate Chip Cookie Pots // A warm and gooey chocolate chip cookie lava cake. A make-ahead dessert that will make you very popular. 

If you ask my kids what their favorite thing that I make is, they will all say Chocolate Chip Cookie Pots. It is requested at least once a week and if my babies are very sweet to me, I sometimes will make these while I am making dinner and surprise them and bake them off while we are eating.

I can’t believe that it has taken me this long to share this recipe with you. In the last few years, it is the one recipe that I have made so many times that I don’t need to look at the recipe anymore. (If I need a reference, I do have a framed print of it in my kitchen. Now my kids make them on their own too.) I made my framed recipe print through Pinhole Press.

framed recipe for chocolate chip cookie pots

I like to make these when we have people over for dinner. It is hard to find someone that doesn’t like a chocolate chip cookie and when you put a warm cookie pot in front of someone they love you. It’s also super popular with the tweens and teens. When my kids have friends over, this is a surefire way to get them out of their rooms and away from their phones. When I see them later, they all tell ask me to either make them for them again or to send the recipe to their moms.

Chocolate Chip Cookie Pots

I prefer to use my kitchen scale for this. I often make it on a weeknight and it saves me from doing any more dishes. 110 grams of butter close enough to a stick and then I use my scale for the sugar and flour. You throw this together and scoop them into small ramekins. I bought these dishes on Amazon for a job I was doing and think that they are the perfect sized vessel. It also holds a good scoop of vanilla ice cream with dripping down the sides. You can bake these in any oven-safe dish, or even one big dish, but I’ve found that people like their own.

I’ve also been known to make a double batch and put it in a container with a scoop and dishes as a housewarming or new baby gift. It is well received.

Chocolate Chip Cookie Pots

Tips for making Chocolate Chip Cookie Pots //

  • The key to these is to not over-bake them. I take them out as soon as the top is set and the edges are beginning to brown. The goal is for the egg to cook, but for the middle to be gooey, almost like a molten chocolate cake. I also like to sprinkle a little flaked sea salt on mine, but the kids don’t like it.
  • I like to pre-scoop ice cream if I am serving these when we are having people over. Line a sheet pan (make sure it fits in your freezer!) with a piece of parchment or foil. Scoop directly onto the pan and put into the freezer until you need them. Pro TIP!
  • I’ve used whatever kind of chocolate I have in the house. Semi-sweet, milk, dark, chips, chopped, anything you like works.
  • One scoop of dough is plenty. These are rich and gooey, and a little goes a long way.
  • You can bake these in any oven-safe dish, but I really like the diner-style ones.

Chocolate Chip Cookie Pots

Chocolate Chip Cookie Pots

Chocolate Chip Cookie Pots

Yield: 4 to 6

Chocolate Chip Cookie Pots // A warm and gooey chocolate chip cookie lava cake baked in a dish. A make-ahead dessert that no one can resist.

Ingredients

  • 110 grams butter at room temperature
  • 85 grams light brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 150 grams flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 170 grams chocolate chips
  • sea salt flakes

CUP MEASUREMENTS //

  • 1/2 cup butter, room temperature
  • 7 Tablespoons light brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup chocolate chips
  • sea salt flakes

Instructions

Preheat oven to 350°. Spray 6 ramekins with cooking spray.

Cream together butter and brown sugar until light and fluffy. Add vanilla and egg and mix well.

Add flour, salt, and baking soda. Mix until just combined.

Fold in chocolate chips.

Use an ice cream scoop to divide dough evenly into ramekins.

Bake for 15 to 18 minutes, or until just set, and the edges begin to brown.

Let cool for 5 to 10 minutes. Serve with a scoop of vanilla ice cream.

Notes

Makes 4-6 pots depending on the size of your ramekins. (I always double this.)

This recipe is adapted from Nigella Lawson.

Chocolate Chip Cookie Pots

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4 Comments

  • We love these!! We call them “Half-Bakes” in our family and they INDEED are a HUGE hit with my teen boys and their friends. They come over and ask for them by name. Love freezing the ice cream ahead of time! Brilliant!!

    Reply
    • They are so good. And you’re welcome. Pre-scooping is the way to go. 🙂

      Reply
  • So pretty. I’ll make these the next time I bring dessert to a family dinner.

    Reply

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