Dessert

Chocolate Chip Cookie Cups recipe

Name: Chocolate Chip Cookie Cups
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 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; 2 ovenproof ramekins (Gü glass ramekins are perfect)

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These warm cookie cups are lovely on their own but definitely add ice cream if you have any. This is a great way to put those Gü ramekins that are lurking in your cupboard to use.

Prep10m
Cook10m
Total20m

vegan-adaptable vegetarian

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.

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.

Notes

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 don’t have much of a sweet tooth).

Recipe credit

Izy Hossack for Waitrose Magazine.

Recipe