Izy Hossack’s Single-Serve Chocolate Chip Cookie Cup appeared in the September 2017 issue of Waitrose magazine. I took a photo of the recipe and have been making variations of it ever since so I’ve written it up in its final form, which includes chopped pecans, Nutella and ice cream. It’s my favourite way to make use of leftover Gü ramekins.
I’ve doubled the recipe but even if you’re making this for one, I’d still double it and save the other cookie to be baked later. Any kind of nut butter will do but crunchy peanut is my favourite.
It’s easy to make this recipe vegan: leave out the Nutella (which I often do), use a milk alternative and make sure that your dark chocolate and ice cream are vegan.
Sometimes I reduce the sugar to 2 teaspoons and the cookie cups are still sweet enough (but I should say that I don’t have much of a sweet tooth).
Izy Hossack for Waitrose Magazine.
Chocolate chip cookie cup
- neutral-tasting oil (to grease the ramekins)
- 2 tsp Nutella
- 2 squares dark chocolate (or a small handful of chocolate chips)
- 3 tbsp ground almonds
- a large pinch of bicarbonate of soda (around ⅛ tsp)
- a tiny pinch of salt
- 2 tbsp nut butter (around 35g, I use peanut or almond)
- 3 tsp sugar (or honey)
- splash of vanilla extract
- 3 tbsp milk or milk alternative
- 6 pecans, chopped
You will need
- 2 ovenproof ramekins (Gü glass ramekins are perfect)
- Preheat your oven to 200°C (180°C fan). Pour a few drops of a neutral-tasting oil into 2 ramekins and swirl it around. If using, add 1 teaspoon of Nutella to the centre of each ramekin.
- Cut 2 squares of dark chocolate into small chunks.
- Using a small bowl, add 3 tablespoons of ground almonds, a large pinch of bicarbonate of soda (around ⅛ tsp), a tiny pinch of salt, 2 tablespoons of nut butter (around 35g), 3 teaspoons of sugar (or honey), a splash of vanilla extract, 3 tablespoons of milk, 6 chopped pecans and most of the chocolate chunks (reserve a few to top the cookies). Mix well.
- Divide the batter between the ramekins and scatter over the remaining chocolate chunks, pressing them gently into the batter. Place the ramekins into the oven (I don’t bother with a baking tray) and bake for around 10 minutes or until the cookies just start to colour. They should be set around the edges and soft in the middle. They are best eaten warm so serve immediately with a scoop of ice cream.