If you’re looking for a good eggless chocolate-chip cookie, your search stops here with the best eggless chocolate-chip cookie dough pot!
Truth be told I had a tough time when it came to titling this recipe, as it can go by so many names from an eggless cookie dough pot to a deep dish chocolate-chip cookie. It’s a gorgeous little number which is exactly as delicious as it sounds like too: cookie dough baked in a little ramekin, small deep dish or even in a mini skillet. With softly-crisp, golden edges encircling a gloriously-gooey centre, this cookie pot is best diligently spooned through with a scoop of ice cream on top!
To make this recipe, you will require a small ramekin; I have used one which is 3-inches in diameter and 2-inches tall. Alternatively, you could simply bake the cookie dough in a mini skillet/ pie dish. Note that this will require a longer baking time and as Nigella herself points out in the original version of her classic chocolate-chip cookie dough pots, “but the ramekins give you a better goo-to-crust ratio, and that’s what these are all about.”
This is a single serving recipe which can be whipped up in just about five minutes (yes, really). Bookmark this as the best eggless chocolate-chip cookie for when you are craving something sweet to treat yourself to.
Eggless Chocolate-Chip Cookie Dough Pot
Ingredients
- 3 tbsp butter
- 1 tbsp brown sugar + 1 tbsp caster sugar (alternatively, you can use 2 tbsp caster sugar if you prefer)
- 2 tsp milk
- ½ tsp vanilla extract
- ¼ tsp baking soda
- ⅓ cup all-purpose flour
- chocolate chips (measured with your soul)
- pinch of salt (omit if using salted butter)
Instructions
- Preheat the oven to 180°C.
- Melt the butter.
- Whisk the sugars into the melted butter.
- Stir in milk and vanilla extract.
- Sift the flour, baking soda and salt into the same bowl. Gently fold to combine.
- Stir in chocolate chips.
- Scrape the cookie dough out into a small ramekin (I used a ramekin with a 3" diameter and 2" height. Alternatively you can also use a small skillet or deep dish). Press a small chocolate square on top (optional)
- Bake the cookie for 7-9 minutes until the edges have puffed, turning golden-brown, but the centre is still soft. It's important not to over-bake this, if you want the inside to still be gooey!
- Let the cookie pot cool down on a wire rack before serving with a scoop of ice cream.
Notes
- If you don’t have a ramekin, you can alternatively use a small skillet or baking pan for this recipe.
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