If you are chronically online, you would know that the latest trend on Instagram is super gooey, chocolate chip cookies that have been baked in a tin and are stuffed with more chocolate on the inside.
When you scoop into it with a spoon, the chocolate that oozes out is what dreams are made of.
And with this trend, home bakers and food content creators have taken things to the next level. They are going all out, experimenting with new flavours and textures. While some are scooping Nutella and Biscoff in the centre of the cookies, others are stuffing them with chocolate ganache, marshmallow, baking with brown butter, or simply adding a sprinkle of sea salt once it is all baked up.
But these cookie tins are also very calorie-laden, and for those who do not know self-control, having these huge tins close by can be a slippery slope into gluttony. So, making individual size portions of these cookies is actually a game changer.
This recipe was shared by a Delhi-based home baker, Geetanshi Ahuja (@twirl_n_taste) on Instagram.
View this post on Instagram
Mini Cookie Pie Recipe
Ingredients:
- Butter – 27 g
- Caster sugar – 9 g
- Light brown sugar – 23 g
- Yoghurt (curd) – 8 g
- Milk – 2 g
- All-purpose flour – 50 g
- Cornflour – 1 g
- Baking soda – a pinch
- Baking powder – a pinch
- Chocolate chips – 15–20 g
- Chocolate for centre – 30gm
Method:
- Cream the sugars and butter: In a small bowl, add the softened butter, caster sugar, and brown sugar.
- Cream together with a fork, whisk, or hand mixer until the mixture becomes light, fluffy, and well combined, about 1–2 minutes.
- Add yoghurt and milk: Add the yoghurt into the butter‑sugar mixture and mix until smooth.
- Add 1–2 tsp milk, mixing again, just enough to give the batter a soft, spoonable consistency. The batter should be thick but not too dry.
- Mix in the dry ingredients: In a separate tiny bowl, sift or whisk together the flour, cornflour, a pinch of baking soda, and a pinch of baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing gently until a soft cookie dough forms. Do not over‑mix; stop once the dough comes together without large flour pockets.
- Fold in the chocolate chips: Add a small handful of chocolate chips to the dough and fold gently until they are evenly distributed.
- The dough should still be soft and slightly sticky, which is fine for this single‑serve bake.
- Prepare the ramekins: Preheat your oven to 180°C (350°F).
- Lightly grease 1–2 small ramekins (about 10–12 cm wide) with butter or cooking spray so the cookie releases easily.
- Take the chocolate centre piece and place it in the middle of the ramekin, flat side up.
- Divide and press the dough: Divide the dough into 2 roughly equal portions (about 60 g each if you are making two single‑serve cookies).
- Take one portion and gently press it down over the chocolate piece in the ramekin, covering the centre completely.
- Use the back of a spoon to smooth the top slightly, leaving the surface a little thick in the middle so it stays gooey inside after baking.
- Bake: Place the ramekin(s) on a small baking tray and bake in the preheated oven at 180°C for 10–14 minutes.
- The cookie is done when the top is lightly golden and the edges feel set, but the centre still feels soft and slightly gooey.
- Let the cookie cool in the ramekin for 2–3 minutes so it firms just enough to hold its shape.
- Use a spoon to scoop into the warm ramekin, enjoying the soft, molten chocolate centre and tender cookie base as a single‑serve mini cookie pie.
- These stuffed chocolate chip cookies are ideal for a quick, no‑fuss dessert that feels indulgent but doesn’t need a full batch of cookies cooling on the counter.
