1/2 cup (113g) unsalted butter, at room temperature
1/2 cup (80g) raw cane sugar, packed
1 large egg, at room temperature
1 teaspoon (5ml) pure vanilla paste
1 1/4 cup (150g) all purpose flour
1/2 teaspoon (4g) baking soda
1/4 teaspoon (2g) salt
3/4 cup (175g) dark chocolate chips
Directions
Position rack in the middle of the oven and preheat the oven at 350ºF (175ºC).
Butter five ramekins (8cm diameter x 4,5cm)
Butter five ramekins (8cm diameter x 4,5cm)
In a large bowl with a wooden spoon or a hand mixer, cream butter and sugar until pale and fluffy, for about 3 minutes. Add the vanilla paste and egg, and whisk until combined. Turn the electric mixer off and stir in the flour, baking soda and salt with a rubber spatula until incorporated. Finally stir in the chocolate chips.
Divide the dough between the skillets, and smooth the top. Bake for about 13-15 minutes or until golden brown on top, but still slightly soft in the center.
Let cookie cool for 10 minutes on a cooling rack.
.
Enjoy!!
Let cookie cool for 10 minutes on a cooling rack.
This recipe was adapted from Nigella Lawson, Chocolate Chip Cookie Dough Pots
Enjoy!!
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