• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Biscuits & Cookies
    • Bread & Scones
      • Scones
      • Savoury bread
      • Sweet bread
    • Cake
      • Loaf Cakes
      • Swiss Roll
    • Cheesecake
    • Christmas
    • Cupcakes
      • Muffins
    • Desserts
      • Donuts
      • Fudge
      • Meringue
      • Pancakes
      • Truffles
    • Easter
    • Halloween
    • Sweet Tarts & Pies
    • Traybakes
      • Blondies
      • Brownies
      • Millionaire's Shortbread
      • Rocky Road
    • Valentine's Day
    • Vegan
  • Leftovers
    • Black Treacle
    • Christmas Leftovers
    • Egg Yolks
    • Jam
    • Marzipan
    • Ripe Bananas
    • Semolina
    • Stem Ginger
    • Wholemeal Flour
    • Zested Citrus Fruit
  • Conversions
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
The Baking Explorer
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Conversions
  • Leftover Ingredients
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Chocolate Chip Cookie Pots for Two

    20/01/2023 by thebakingexplorer Leave a Comment

    Jump to Recipe Print Recipe

    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!

    Chocolate Chip Cookie Pots for Two

    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.

    Chocolate Chip Cookie Pots for Two

    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!

    Chocolate Chip Cookie Pots for Two

    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!
    Chocolate Chip Cookie Pots for Two

    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!

    Recommended equipment & ingredients*

    • Mixing bowls
    • Measuring spoons
    • Ramekins
    • Cooling rack
    • Kitchen scales
    • Stand mixer
    • Milk chocolate

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Chocolate Chip Cookie Pots for Two

    More small batch recipes...

    • Chocolate Cheesecakes For Two
    • Chocolate Brownie Pots for Two
    • Apple Crumble for Two
    • Chocolate Fondants
    Chocolate Chip Cookie Pots for Two

    Chocolate Chip Cookie Pots for Two

    Individual dessert pots filled with warm and gooey chocolate chip cookie, a small batch recipe that serves two people
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: Cookies
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 2
    Author: thebakingexplorer

    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
    Metric - US Customary

    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!
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    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.

    Nutrition

    Calories: 848kcal | Carbohydrates: 109g | Protein: 6g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 311mg | Potassium: 268mg | Fiber: 1g | Sugar: 67g | Vitamin A: 954IU | Calcium: 126mg | Iron: 3mg

    If you like this, check out more of my Cookie recipes!

    « Cheese Scones
    Vegan Chocolate Orange Cake »

    Reader Interactions

    Leave a review & recipe rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Find a recipe

    Hi, I'm Kat! Welcome to The Baking Explorer! Here you will find my easy and delicious collection of recipes and how to guides, to satisfy all of your sweet cravings and baking queries. Everything you see is vegetarian, and there are vegan options too! Read More…

    FIND ME ON SOCIAL MEDIA

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular Recipes

    • Lotus Biscoff Cupcakes Lotus Biscoff Cupcakes
    • Maltesers Cheesecake (No Bake)
    • Victoria Sponge Cake Victoria Sponge Cake
    • Biscoff Cheesecake (No Bake)
    • Biscoff Cake
    • Victoria Sponge Cupcakes

    Recent Recipes

    • Vegan Chocolate Orange Cake

      Vegan Chocolate Orange Cake

      Jan 27, 2023
    • Chocolate Chip Cookie Pots for Two

      Chocolate Chip Cookie Pots for Two

      Jan 20, 2023
    • Cheese Scones

      Cheese Scones

      Jan 13, 2023
    • Vanilla Traybake Cake

      Vanilla Traybake Cake

      Jan 6, 2023
    • Food Days Calendar

      Food Days Calendar 2023

      Jan 2, 2023
    • Vegan Chocolate Orange Cookies

      Vegan Chocolate Orange Cookies

      Dec 30, 2022

    Footer

    ↑ back to top

    Copyright © 2022 The Baking Explorer