If you like a gooey chocolate chip cookies, then you will be ever so thankful for this recipe. Using ramekins gives just the right goo-to-crust ratio. Nigella recommends serving them with cream or creme fraîche.
1 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
8 tbs. soft butter, plus more for greasing the ramekins
1/2 cup plus 1 tbs. light brown sugar
1 tsp. vanila extract or paste
1 extra large egg
3/4 cup semi-sweet or bittersweet chocolate chips
Heat the oven to 350°F and lightly butter 6 x 3 1/2″ ramekins. Mix together the flour, salt, and baking soda.
Using an electric mixer, or by hand, beat the butter with the sugar until you have a creamy mixture. Add the vanilla and egg, then fold in the flour mixture and the chocolate chips. Divide between the ramekins and smooth the tops using an off-set spatula.
Place on a baking sheet and bake for 13-15 minutes. They will be quite gooey inside and golden brown on the top and around the edges. Leave to cool for 5-10 minutes before serving.