Welcome to Single Serving, our new video series showcasing mouthwatering, easily re-createable, and highly Instagrammable recipes for one like Blue Majik nice cream and egg clouds. This week, we’re baking up a ramekin cookie with a molten chocolate core, because sometimes you just really need a decadent indulgence.
Ramekin molten chocolate cookie
(Makes 1 cookie)
Notes: If you only have a small standard-height ramekin, halve this recipe. Reminder that the cooking time may be reduced, so keep your eye on the cookie.
- 2 Tablespoons salted butter, softened to room temperature
- 2 Tablespoons brown sugar
- 2 Tablespoons whisked egg (1 egg contains 3 tablespoons)
- 1/4 teaspoon vanilla extract
- 6 Tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 Tablespoons chocolate chips or 3 (1-inch) square dark chocolate pieces (we used Valrhona chocolate feves)
- flake salt, to garnish
1. Preheat oven to 375 degrees Fahrenheit.
2. In a small bowl using a fork, whisk together butter and sugar, then whisk in vanilla. Add flour to top, followed by baking soda and salt. Whisk until wet dough forms.
3. Transfer half of dough to a small shallow ramekin (we found ours at Sur La Table). Press and spread dough down to cover the bottom of the ramekin. Add chocolate pieces to the center. Add other half of dough to the top and press to spread evenly, covering the chocolate pieces completely and creating a flat top.
4. Bake for 13 minutes for an ultra gooey cookie, 15-17 minutes for a firmer cookie, or until top and sides are golden brown.
5. Remove from oven, garnish with flake salt, and allow to cool for one to two minutes before enjoying with a spoon.
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(Recipe via Anna Monette Roberts / Brit + Co)