These Chocolate Chip Cookie Pots for Two are a warm and gooey individual dessert that can be ready in under an hour. They are a small batch bake serving only two people, so they're great for date night, Valentine's Day or any time you fancy a sweet treat with no leftovers. If you need a dessert that's quick and easy to make, and totally indulgent and delicious, then you have to try them!
Ingredient Tips & Equipment Information
- You can use either butter or a baking spread for the cookie pots. I use unsalted butter, but salted won't make it taste salty, so don't worry if that's all you have.
- I really recommend using light brown soft sugar if you can, but if you can't get hold of it, you can use golden caster sugar or regular caster sugar (superfine sugar) instead.
- I added milk chocolate chips to the cookie pots, you can swap them for white or dark chocolate chips.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Chocolate Chip Cookie Pots for Two
Start by mixing the butter and light brown soft sugar together for a few minutes, then add the milk and vanilla extract and mix in. Next, add the plain flour, baking powder and salt and mix in. Finally, mix in the chocolate chips.
Divide the mixture between two lightly greased ramekins. Bake for 25 minutes, add some extra chocolate chips on top before serving warm.
For the full recipe with measurements, head to the recipe card at the end of this post.
What size ramekins do you need?
The ramekins I used were 9cm in diameter and 5cm deep. This is quite a common and generic size of ramekin, so if you don't already own them, they should be easy enough to get hold of.
Can you make the Chocolate Chip Cookie Pots for Two without ramekins?
Yes, you can put the mixture into a small baking tin or dish, then when it's baked, grab a spoon each and share!
Can this recipe be made in advance and can it be frozen?
Yes, you can make the cookie dough, cover it and put it in the fridge for 2-4 days. Or frozen for up to 3 months. Bring it back to room temperature before baking. The baked pots can be reheated in the oven for 5-10 minutes, they can also be frozen for up to 3 months. Bring them back to room temperaure before reheating.
Do you need an electric mixer to make this recipe?
I do recommend using a stand mixer with the paddle attachment, or a handheld electric mixer to make this recipe. But if you don't have one, you can still make this recipe with a strong arm and a bit of elbow grease - it will be just as delicious!
Can you make this recipe for more than two people?
Yes, the cookie pots would make great individual desserts for a dinner party. You can double or triple the recipe depending on how many you need. Make sure you have enough ramekins too.
Can this recipe be made gluten free?
Yes, just swap the plain flour for a gluten free plain flour blend. Please do check the labels for everything you use to make this recipe if you are serving it to someone with an allergy or intolerance.
Can this recipe be made dairy free?
Yes, all you need to do is replace the butter with a dairy free alternative, the milk with plant based milk, and use dairy free chocolate chips, then the recipe will be dairy free. Please do check the labels for everything you use to make this recipe if you are serving it to someone with an allergy or intolerance.
What can you serve the Chocolate Chip Cookie Pots for Two with?
- Ice cream
- Whipped cream
- Pouring cream
- Creme fraiche
- Natural yoghurt
- Fresh fruit
- Drizzled with melted Biscoff or salted caramel sauce
- A combination of the above!
More tips for making the Chocolate Chip Cookie Pots for Two:
- I've suggested a baking time based on how they came out in my oven, remember that all ovens run slightly differently so you may need slightly less or more time to get the right texture. A good excuse for a trial run if you ask me!
- They are meant to have a very gooey and slightly underbaked centre, with lightly crispy edges.
- They will sink a bit in the centre as they cool down - the perfect place to add a scoop of ice cream!
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
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Chocolate Chip Cookie Pots for Two
Ingredients
For the cookie dough
- 75 g Butter softened, unsalted
- 80 g Light brown soft sugar
- 20 ml Milk whole or semi-skimmed
- ¼ tsp Vanilla extract
- 100 g Plain flour
- ¼ tsp Baking powder
- Pinch of Salt
- 85 g Milk chocolate chips
For decoration/topping
- 10 g Milk chocolate chips
Instructions
- Pre-heat your oven to 160C Fan/350F/Gas Mark 4, and lightly grease two ramekins with butter
- Ideally using a stand mixer with the paddle attachment, mix the butter and light brown soft sugar together until fluffy and paler in colour. This will take 3-5 minutes in an electric mixer (I use speed 3)
- Add the milk and vanilla extract and mix in
- Add the plain flour, baking powder and salt and mix them in until just combined
- Then mix in the milk chocolate chips briefly, just to evenly distribute them
- Divide the cookie dough between the two ramekins and smooth out the top
- Bake for 25 minutes. Remove from the oven and sprinkle on the extra chocolate chips. Wait 5 minutes (so you don't burn your mouth!) then serve warm, ideally with ice cream!
Notes
- You can use either butter or a baking spread for the cookie pots. I use unsalted buter, but salted won't make it taste salty, so don't worry if that's all you have.
- I really recommend using light brown soft sugar if you can, but if you can't get hold of it, you can use golden caster sugar or regular caster sugar (superfine sugar) instead.
- I added milk chocolate chips to the cookie pots, you can swap them for white or dark chocolate chips.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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