Updated: Jul 19
Don't you love this cold season? I love waking up to a warm and cozy breakfast like these ramekin chocolate chip cookies. This is super simple and easy to put together. I mean, you don't have to divide and roll the cookie dough individually. Sounds straightforward enuff? After the dough is done, all you need to do is scoop into ramekins, wack them into the oven and the cookies will work their magic.
This is not a fancy recipe that requires a complicated technique. But I would like to stress on the chocolate chips. During my journey of perfecting chocolate chip cookies, I find that by using chocolate pistoles rather than chips, produce better cookies. Let's be honest, chocolate chips somehow disappear into the cookie. That's why some bakeries add extra coarsely chopped chocolate into their cookies. Problem solved!
This recipe is enuff for myself and my 2 daughters; you can definitely double or triple the amount. On a side note, do not rest this cookie dough too long on the counter. After the dough is done mixing, it is best to divide, scoop them into ramekins and bake as soon as you can. Do not bake them for more than 15 mins. The exterior should be hard and crispy, while the interior is still soft and fudgy. This is like Xmas morning. Perfect with a cup of hot beverage! Speaking of hot beverages, stay tuned for the next recipe. In the meantime, let's get started with this recipe.
Unbleached All Purpose Flour, 75g
Sea Salt, 1/4 TSP
Baking Soda, 1/4 TSP
Unsalted Butter Softened, 55g
Demerara Sugar, 20g
Light Muscovado Sugar, 20g
Pure Vanilla Paste, 1/2 TSP
Dark Chocolate Pistoles Preferably Callebaut 70%, 85g
Hand / Stand Mixer
Preheat oven to 180 degree celsius or 350 fahrenheit.
In a bowl, add flour, salt and baking soda.
Stir to combine well.
In another large bowl, add butter and sugar.
Using a hand or stand mixer, cream until light and fluffy.
Add in vanilla and eggs.
Whisk until well combined.
Fold in the flour mixture 1/3 portion at a time until fully incorporated.
Lastly, fold in the chocolate.
Divide the cookie dough equally into ramekins.
I managed to get 3 servings weighing about 100g each.
Place onto a baking tray.
Wack into oven and bake for 13 to 15 mins.
The inside should be still fudgy and gooey.
Serve immediately while they are still warm.