Go Back
best eggless chocolate chip cookie dough pot

Eggless Chocolate-Chip Cookie Dough Pot

Ayushi Gupta Mehra | The Foodie Diaries
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!
5 from 3 votes
Prep Time 5 mins
Cook Time 8 mins
Course Dessert
Servings 1


  • 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
  • cup all-purpose flour
  • chocolate chips (measured with your soul)
  • pinch of salt (omit if using salted butter)


  • 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.
    eggless chocolate chip cookie pot


  • If you don't have a ramekin, you can alternatively use a small skillet or baking pan for this recipe.
Keyword chocolate chip cookie pot, deep dish chocolate-chip cookie, eggless cookie, eggless desserts, ramekin, skillet cookie