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Chocolate Chip Cookie Dough Pots

A most lovely day with dear friends recently included a beautiful hike in the woods, the installation of a new bird feeder in the garden, a spot of lunch, and THESE!!! Crisp on the top, but ‘oh-so-gooey’ in the middle, this is the ultimate iteration of a chocolate chip cookie. Serve warm or at room temperature topped with crème fraIiche, whipped cream, or vanilla ice cream!

Chocolate Chip Cookie Dough Pots

1 cup all-purpose flour
½ tsp. sea salt
½ tsp. baking soda
8 tbs. butter, softened
⅓ cup plus 1 tbs. light brown sugar
1 tsp. vanilla extract or paste
1 extra large egg
¾ cup bittersweet or semi-sweet chocolate chips, regular or mini

Heat the oven to 350°F. Butter 6 ¾-cup capacity ramekins and set on a baking tray. Fork together the flour, salt, and soda. Set aside.

Cream together the butter and sugar until you have a pale, creamy mixture. Add the vanilla extract or paste and the egg. Gently fold in the flour mixture, then the chocolate chips. Divide between the ramekins and use an off-set spatula to smooth the tops.

Bake for 13-15 minutes until the tops are golden and the sides are just beginning to come away. Leave to cool for 5 minutes before serving. Serve warm or at room temperature.

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