Eggless Chocolate-Chip Cookie Dough Pot
The best eggless chocolate-chip cookie, baked in a small ramekin for for a gooey single serving treat paired with a scoop of ice cream!
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.
