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.
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.
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.
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.
This recipe is adapted from Nigella Lawson.
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