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.