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It's cookies....but not cooked all the way through, so they're still gooey on the inside. (And stolen directly from Nigella Lawson.) Serves 6 150g plain flour 1/2tsp salt 1/2tsp bicarb 110g unsalted butter 85g brown sugar 1tsp vanilla paste/extract 1 large egg 170g dark chocolate chips 6x ramekins (or a pie dish roughly 20cm in diameter. Apparently it needs 5 more minutes of baking). Preheat oven to 180c/gas mark 4. Measure the flour, salt and bicarb into a bowl and mix it together. Beat the butter and sugar together until you have a light creamy texture. Add vanilla paste/extract and the egg. Beat it again. Fold in the flour mixture and then fold in the chocolate. Divide up the dough and toss it into the ramekins. Spread it evenly and smooth off the top. Stick them in the oven for 13-15 minutes, until the tops have set and the edges are golden brown. Cool for 5-10 minutes. For those making ahead: You can make the dough up to 6 hours ahead, covered in clingfilm and stored in the fridge. Allow to come up to room temperature before baking. For freezing, wrap each ramekin in double cling film. and put in resealable bags. You can keep them frozen for up to 3 months. Bake them directly from frozen, adding an extra couple of minutes to the baking time.
