Fancy something sweet?

Molten salted caramel chocolate chip cookie pots

With these cookie pots you have a chewy chocolate chip cookie-topped dessert hiding a liquid caramel centre. This is the reason we say ‘always leave room for dessert!’

Serves 6 Prep 10 mins plus cooling Cook 18–20 mins

90g unsalted butter

125g caster sugar

75g light brown sugar

1 tsp vanilla extract

1 large egg

225g self-raising flour

100g dark chocolate chips

12 tbsp canned caramel

6 ramekins, approximately 8 x 4 cm

a baking sheet

1 Preheat oven to 180C/160C fan/gas 4. In the bowl of a free-standing mixer or in a large mixing bowl with a handheld electric whisk, beat together the butter, both sugars and vanilla extract until light and fluffy. Add the egg and mix until incorporated.

2 Add half of the flour, mix together, then add the other half and mix well. Stir in the chocolate chips by hand until evenly distributed. Split the dough into 2 portions and set one half aside. Split the dough you are using into 3 portions, then halve each portion. You should be left with 6 roughly equal portions and half of the original dough set aside.

3 Roll the 6 dough portions into balls, flatten them slightly, then press each of them into a ramekin. Top the middle of each cookie base with 2 tbsp caramel and a pinch of salt.

4 Repeat this process with the remaining dough. Roll the 6 dough portions into balls, flatten them slighty, then carefully place them on top of the caramel in each ramekin, pressing around the edges to seal the caramel inside. Bake for 18–20 mins until the cookie top is golden brown, but the pot still has a bit of a wobble. Leave to cool for 10 mins before getting stuck in with a spoon.