These Cookie-Dough Pots Are the Solution to Having Gooey Cookies That Won’t Fall Apart in Your Hands

There’s something to be said about a chocolate chip cookie so overflowing with gooey chocolate that the dough on the inside doesn’t quite feel set. Finding that feat harder to accomplish in a traditional cookie, Nigella Lawson found a solution for us: chocolate chip cookie-dough pots.

As the name implies, the recipe instructs you to place your cookie dough into small dishes for a warm, melty dessert intended to be eaten with a spoon. And because this is Nigella’s creation, you can expect making it to be simple.

Preheat your oven to 350°F before mixing all-purpose flour, fine salt, and baking soda in a bowl with a fork. Using an electric mixer, beat your butter and soft, light brown sugar until you have a light and creamy texture. In the absence of an electric mixer, you can, of course, also do this by hand.

Once your sugar and butter mixture reaches the right texture, add a teaspoon of vanilla extract (or paste) and an egg, and beat again to incorporate the liquid ingredients. Gently fold in your flour mixture, then add the bittersweet chocolate chips.

Divide your dough between 6 ramekins, using about 4 1/2 tablespoons of batter for each one. Then, using the back of a spoon or a small spatula, spread out the mixture, making sure the bottoms of your ramekins are covered and the tops of your cookie pots are smooth.

Place the ramekins on a baking sheet, then cook for 13 to 15 minutes. You’ll know they’re ready when the tops are set, with their golden-brown edges beginning to pull away from the sides of your dishes. Don’t worry, though: The insides will still be super-gooey. Once out of the oven, allow your chocolate chip cookie-dough pots to cool for 5 to 10 minutes and enjoy with a scoop of ice cream, cream, or crème fraîche on top or on the side.