I used to bake cookies with my mother when I was but a wee lad, and I always adored eating the raw dough. ‘No’ she would say, ‘You’ll get an upset tummy’. Now I know that raw eggs are not to be consumed by old people, pregnant women and children, even if this has since no longer the case. But, at the time, I was determined to eat the stuff by the bucket load once I was grown up.
Now I am an adult, I haven’t quite gone the whole hog and just made some raw stuff to devour. However you can bash this fantastic recipe out in 20 mins if you’re on it and what human with even the faintest memory of being young wouldn’t leap at it?
The end result of hardly any work is a joyous chocolatey gooey cookie dough pots. I strongly advise you to make this. Nigella is spot on for desserts, so I want to thank her for this Simply Nigella delight.
Stages: combine ingredients, divide between ramekins and bake
Good things: it’s stupidly quick and stupidly delicious.
Bad things: don’t eat all the raw cookie dough
Ingredients (split between 4-6 ramekins):
- 150g plain flour
- 1/2 teaspoon fine salt
- 1/2 teaspoon bicarbonate of soda
- 110g soft unsalted butter
- 85g soft light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 170g dark/milk chocolate chips (usually around one and a half packets)
- Electric mixer
- Mixing bowl
- 4-6 ramekins
- Wire rack
Preparation & cooking
- Take the 110g butter out of the fridge so it softens a tad.
- Preheat the oven to 180 C
- Measure the 150g plain flour, 1/2 teaspoon of fine salt and 1/2 teaspoon of bicarbonate of soda into a regular bowl. Fork it together. Set aside.
- Measure out the 85g brown sugar in a large mixing bowl, set aside.
- In the large mixing bowl
- Add the 110g butter to the 85g brown sugar. Beat with an electric mixer.
- Add the 1 teaspoon of vanilla extract and 1 egg and beat again.
- Fold in the flour mix gently.
- Once it’s all combined (you’ll know) fold in the 170g chocolate chips.
- Divide between 4-6 ramekins (depending on how big you want the dessert) and even each out in ramekin.
- Bake for 13-15 mins until golden at the edges.
- Leave to cool on wire rack for a few mins before serving, but I love it nice and hot.
This is wonderful. I’m a greedy guts so I served this in 4 ramekins, not 6.
I halved the mixture. One half I wrapped up in clingfilm and put in the fridge, which you can totally do with the whole mixture to make in advance. The second half I put into two ramekins, baked and then ate immediately with sous-chef Nik.
Nigella says you can freeze the dough for up to a couple of months. Apparently you can go straight from frozen to the oven, but whack on an extra 2 mins.
It’s also great to pre-make before a dinner party, or in fact, dinner. Just prepare and whack in the oven when you’re ready for dessert.