Check out these adorable Chocolate Chip Cookie Pots! Soft and gooey chocolate chip cookie dough baked deep-dish in single-serving ramekins and served with vanilla ice cream. A personal chocolate lava cake sundae that you won’t have to share.
Shame on me for taking so long to share these individual chocolate chip cookie pots with you. My kids ADORE them and request I make them weekly, so I have the recipe memorized verbatim. They’re so quick and easy; I sometimes make a batch while making dinner and then bake them off while we are eating. What’s better than finishing a home cooked meal with a warm, freshly baked dessert?
Chocolate chip cookie pots are my go-to dinner-party dessert. I mean, who wouldn’t want soft-baked, gooey chocolate chip cookie cake all to themselves? When I make these for my kids’ friends, they almost always ask for the recipe.
Small ramekins are the perfect-sized vessel for these fudgy cookies and a generous scoop of vanilla ice cream. I’ve also been known to make a double batch of the dough to gift with a scoop and dishes as a housewarming or new baby gift. It is always well-received!
- Room Temperature Butter: Using room temperature butter for chocolate chip cookies helps achiYou’llmoist, chewy cookie.
- Light Brown Sugar: has a deeper flavor than granulated sugar. Soft, fresh brown sugar makes the best-tasting cookies.
- Vanilla: for enhanced flavor and color.
- Egg: binds the dry ingredients together into a cohesive dough. It also helps achieve a thick, fudgy cookie.
- Flour: All-purpose flour works great.
- Salt: Adding salt to baked goods intensifies how we taste sweet and sugary flavors.
- Baking Soda: helps the cookie dough rise.
- Chocolate Chips: semi-sweet, milk or dark. Use your favorite.
- Sea Salt Flakes: as a garnish and flavor enhancer.
How to Make // The Steps
Step 1: Preheat the oven and prep the ramekins.
Preheat your oven to 350 degrees. Spray 6 oven-safe ramekins with cooking spray.
Step 2: Mix wet ingredients.
In a large mixing bowl or the bowl of a standing mixer, add butter and sugar. Cream together until light and fluffy. Then, add the vanilla and egg and mix well.
Step 3: Mix in dry ingredients.
To the bowl, add the flour, salt and baking soda. Mix until just combined.
Step 4: Fold in chocolate chips.
Without overmixing the dough, gently fold in the chocolate chips until evenly dispersed.
Step 5: Divide dough.
With an ice cream scoop, portion the cookie dough evenly into the greased ramekins.
Step 6: Bake.
Place the ramekins on a baking sheet and transfer them to the oven to bake for 15 to 18 minutes or until just set and the edges begin to brown.
Step 7: Cool and serve.Fresh from the oven, I like to sprinkle a little flaked sea salt. Let the cookies cool for 5 to 10 minutes before serving straight from the ramekin Á la mode (with ice cream).
Tips & Tricks //
- I often throw these cookie ramekins together on weeknights, so I prefer to use my kitchen scale to save myself a bunch of dishes.
- You can bake these in any oven-safe dishes or crocks. I like the diner-style ones.
- The key is pulling the cookie pots from the oven when the edges begin to brown and the centers are set but still very soft and gooey The goal is to cook the egg through, leaving the middle like a molten lava cake.
- When I serve these to guests, I will pre-scoop the ice cream onto a parchment-paper-lined baking sheet and pop it in the freezer until we’re ready for dessert.
- One ice cream scoop of dough is plenty per ramekin. These cookies are rich and gooey and a little bit goes a long way.
Why are Chocolate Chip Cookie Pots So Good?
- Quick and easy. You can make these in under 30 minutes.
- Simple pantry-staple ingYou’llts. You may not even need to make a trip to the store.
- You and each of your guests get a personal deep-dish chocolate chip cookie with ice cream all to yourselves.
This simple cookie dough is great for mixing in more yummy ingredients. In addition to chocolate chips, you can add all sorts of goodies to the dough. Just be sure to fold in any extras gently so you do not overmix the cookie dough.
- Chopped Nuts (walnuts or pecans)
- White Chocolate Chips
- Chopped Candy Bars (Hershey’s, Snickers, etc.)
- Crushed Oreos
- Chopped Heath
- Chocolate Sprinkles
You can also drizzle chocolate or caramel syrup over the cookie pots before serving. The options are endless.
How to Store and Reheat //
Store baked and cooled chocolate chip cookie pots in a large airtight container for up to a week at room temperature.
Make-Ahead and Freezer Options //
You can freeze the raw cookie dough in single-serving freezer-safe containers for up to 3 months. Thaw in the fridge before baking off.
Your ramekin should be at least 4u0022 in diameter. If you use larger ramekins, you may need to adjust the bake time so keep an eye on your cookies while they’re baking.
Yes, you can bake the cookie dough in a different oven-safe dish like a cast-iron to make a chocolate chip cookie skillet. However, I’ve found people enjoy their individual chocolate chip cookie pots.
If your cookies sunk in the ramekins, this could have been because there was too much moisture. To prevent this, use a kitchen scale to measure out the ingredients, especially the butter.
More Chocolate Chip Cookie Recipes //
Chocolate Chip Cookie Pots
- 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
- 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.