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Easy and DELICIOUS triple chocolate cookie dough desserts for two!

Well, let’s just start this by saying that I LOVE COOKIES. Honestly, probably one of my favourite treats in the world, and potentially beating cheesecakes. I know, that’s a bit of a shocker, but genuinely I don’t think I have ever met someone that doesn’t enjoy a cookie every now and again.

The good things about cookies are that you can get a classic cookie, or cookie bars, or indulgent and insanely epic desserts such as this one. Hello, my idea of heaven in every single bite. Gooey, delicious cookie dough served with ice cream and oodles of chocolate. Triple chocolate in this case. (Insert the dribbling emoji here because it is NEEDED).

Cookie Dough Desserts

Years and years ago, I posted my individual chocolate chip cookie dough desserts post, which is meant to replicate the kind you can get from Pizza Hut. This might only be a UK thing, so sorry if you have no idea… but the Pizza Hut here do a dessert that essentially is molten cookie dough, which arrives with a little pot of ice cream.

The thing about making it at home? You know exactly what has gone into it, and usually, it turns out to be cheaper in the long run. For me, these are ingredients that I always have at home. I realise that for some people you might not, but in general, they are day-to-day baking ingredients! 

For me, the individual chocolate chip cookie dough desserts is insane, but I wanted something that was even more chocolatey. I craved it, it happened, and I’ve made it many times since. 

The Cookie Dough

I basically used the same recipe as my individual chocolate chip cookie dough desserts, but took out some of the flour, the cornflour and used the cocoa powder instead. You don’t need the cornflour in this one, as the cocoa powder takes care of it as cocoa powder is quite drying. You can add some salt in as well, but its optional which is why I haven’t bothered putting it in the recipe. Also, half the time when I made it, I forgot to put it in!

  • Butter – you can use a baking spread, or a room temp unsalted butter
  • Sugar – any sugar will really work here, caster, granulated or brown sugar – I tend to use light brown soft sugar through preference 
  • Egg – it seems like a lot of egg for two desserts, but it’s the correct ratio, trust me! I use a medium egg
  • Flour – plain flour is best so that you have no cakey cookie
  • Cocoa – I always use a strong cocoa powder for a super chocolatey flavour 
  • Raising agents – bicarbonate of soda is a classic addition to cookies, and it helps create the perfect texture 
  • Flavours – I add vanilla, but that is optional 


I used a mixture of white, milk and dark chocolate chips in this recipe, along with the cocoa powder so technically is quadruple chocolate desserts – but triple chocolate just sounds catchier. You can easily use all white chocolate chips, all milk, or all dark. You can also add in flavoured chocolates if you wish, or chopped up chocolates. If they have a softer filling, make sure to freeze them before putting into the cookie dough. 


I tend to make the cookie dough in a medium sized bowl, with either my electric hand mixer, or just a spatula and my arm. The amount of cookie dough isn’t too much, so it’s quite easy to put together. However, you want to make sure each stage is mixed in quite well before carrying on. 

I like to mix the butter and sugar together, and then add the vanilla and egg. Then, the dry ingredients can be easier in stages (especially if mixing by hand), but it really is quite easy. Split the mixture between two ramekins/dishes and then bake! These are relatively generous in portion size, so you could easily get four smaller cookie dough desserts out of the mix if you preferred, or you can multiply the recipe up quite easily as well. 

Tips & Tricks 

  • These will last for 3-4+ days once made, but are best fresh and warm 
  • These are some similar dishes to the ones I use (which are 3cm deep, 13cm wide creme brûlée dishes I have owned for years) 
  • You can prep and freeze this cookie dough, and bake from frozen. Add 1-2 minutes baking time. 
  • You can also make these into small foil dishes if you wish! 

Triple Chocolate Cookie Dough Desserts!

Easy and DELICIOUS triple chocolate cookie dough desserts for two!
Print Pin Rate
Category: Dessert
Type: Cookies
Keyword: Chocolate, Cookies
Prep Time: 5 minutes
Cook Time: 12 minutes
Cooling time: 10 minutes
Total Time: 27 minutes
Servings: 2 People
Author: Jane's Patisserie


  • 60 g unsalted butter
  • 100 g light brown sugar
  • 1 medium egg
  • 1/2 tsp vanilla extract
  • 100 g plain flour
  • 25 g cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 50 g white chocolate chips
  • 50 g milk chocolate chips
  • 50 g dark chocolate chips


  • Preheat the oven to 180ºc/160ºc fan and grab two ramekins/creme brûlée dishes
  • Melt the butter, and add in the sugar and mix
  • Add the egg and the vanilla extract and mix well again.
  • Add the flour, bicarbonate, cocoa powder and chocolate chips and mix well until it comes together to form a lovely thick cookie dough
  • Divide the mixture into two dishes and bake the cookie dough in the oven for 12-15 minutes or until dry on top and just cooked through in the middle – the gooier the better!
  • Remove from the oven and let it cool for a couple of minutes and then serve with a giant dollop of ice cream!


  • This beauty is inspired by my individual cookie dough desserts!
  • These will last for 3-4+ days once made, but are best fresh and warm 
  • These are some similar dishes to the ones I use (which are 3cm deep, 13cm wide creme brûlée dishes I have owned for years) 
  • You can prep and freeze this cookie dough, and bake from frozen. Add 1-2 minutes baking time. 
  • You can also make these into small foil dishes if you wish!

Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Jo on April 20, 2022 at 1:22 pm

    If you freeze the dough, do you need to defrost before cooking or can you cook from frozen?

    • Jane's Patisserie on April 21, 2022 at 2:47 pm

      You can cook from frozen, just add on 1-2 minutes! Enjoy! x

  2. Leanne on January 22, 2022 at 8:59 pm

    Hi Jane, as per another comment back in 2019, you list vanilla extract in the method but not in the ingredient list, can you clarify please

    many thanks

  3. Judles on June 10, 2021 at 9:44 pm

    5 stars
    Absolutely cannot stop making these when we want a quick dessert after Tea. They taste amazing and are perfect every time! Thank you x

  4. Sadie Rowland on February 16, 2021 at 10:30 pm

    Hi Jane
    Can you reheat these later on in the day or next day and get them back gooey once cooled down?
    Thank you 🙂

  5. Michael on January 23, 2021 at 6:41 pm

    Is there any way of making these non chocolatey – like a NYC choc chip cookie instead?

    • Jane's Patisserie on January 24, 2021 at 8:11 pm

      Have a look at the non-chocolate version on my blog!

  6. Claire Walker on January 10, 2021 at 2:08 pm

    Hi Jane

    I am wanting to make this recipe. Could you make one large dish rather then 2? Maybe in a foil throwaway dish that you would get a cornflake cake or something in? Would that work?

  7. Shona Hamlet on September 17, 2020 at 7:50 pm

    5 stars
    Made this tonight for myself and my sister – big success, tastes unbelievable 🤤 one question- it was a bit much for us (despite being chocoholics!) so I was wondering if I could cook half and then keep the dough in the fridge and cook it the following night? Just unsure how else to half the recipe as can’t really half an egg? Fab recipe (as always!)!! Xxx

    • Jane's Patisserie on September 17, 2020 at 7:51 pm

      Yes that is the best way – the raw dough lasts up to 48 hours in the fridge, or can freeze!! xx

  8. Judles on June 20, 2020 at 5:58 am

    5 stars
    Thinking of trying, these look delicious. Sorry to be a pain but is it a larger dish like 10-12 cm for two people for the whole ingredients or is it for two people divided into two individual small ramekins? I’m asking as although it says to divide into two ramekins later it mentions about a larger dish for two. Thanks! x

    • Jane's Patisserie on June 20, 2020 at 8:38 am

      Hey! So I use creme brulee style dishes which are about 12cm wide, but quite shallow for these so they look larger, but they aren’t actually too big! x

  9. Sarah on June 17, 2020 at 4:00 pm

    Hi there, might sound like a silly question but do I place them in the dish in a ball form or flatten them? Thanks 😊

  10. Helen on June 9, 2020 at 9:45 am

    Hi Jane, Can you provide a link on what size dishes you would use for this.

    • Jane's Patisserie on June 9, 2020 at 1:58 pm

      Unfortunately I’ve never been able to find these online – but they’re about 12cm wide, but only 2cm deep! You can use a different size as long as the cookie dough fits!

  11. Amy on August 17, 2019 at 6:00 pm

    This recipe is AMAZING. It was just what I was looking for and turned out better than expected. I used chopped chocolate (dark and white) rather than chips just because it’s cheaper. Thank you I will be using this A LOT!!!

  12. Charlotte on June 2, 2019 at 7:21 am

    The method says to add vanilla essence but I can’t see it on the ingredients. No worries, I just added a small splash and the cookies were gorgeous! Just wondering if they needed it next time?

  13. James Hall on May 29, 2019 at 6:56 pm

    Roughly what size are the creme brulee dishes you use? Need to try and find some

  14. Phil on May 27, 2019 at 8:07 pm

    Hi Jane,

    I’ve noticed this recipe and a few others that I want to try says to use “small eggs”. I know there are large and medium eggs that you can get at supermarkets, but I haven’t seen small? What happens if you use a medium or large egg in this recipe?

    • Jane's Patisserie on May 28, 2019 at 8:02 am

      In most cookie recipes you only use one egg, so because this only serves 2 rather than 12-16 for example, you need to use the smallest egg you can find otherwise it’ll taste eggy or not bake as well as there would be too much!

  15. Kate Berkey on May 23, 2019 at 1:14 pm

    5 stars
    I was looking for a cookie dough recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this

    • Rumana Akthar on April 16, 2020 at 12:10 am

      Hi jane

      Looks incredible I cant wait to try, having a large family in was wondering if could double the recipe and bake on a cheesecake tin and cut into triangles? Will it hold its shape once cut? Iv made a choc chip one and it worked fine but not sure if this will be too gooey to cut.

      Many thanks

    • Jane's Patisserie on April 16, 2020 at 9:56 am

      This is designed to be quite gooey – but I do have all my cookie bar recipes which are probably a better post to follow! x

  16. Aneela on May 14, 2019 at 2:22 pm

    Hi Jane,

    I cannot wait to try both of your Cookie Dough recipes. I wanted to ask you, what size dish are you using? You mention small foil dish, very small or medium pie size dish… i am slightly confused.

  17. Sumera on April 24, 2019 at 9:16 pm

    Hi Jane can you use the quantities in this recipe for individual ramekins? If so what would be the cooking time? Thank you: love your posts!

    • Jane's Patisserie on April 25, 2019 at 9:09 am

      I would maybe make 4 if using ramekins, just to be safe! And cooking times I am a little unsure I am afraid!

  18. Olivia on January 26, 2019 at 2:56 pm

    5 stars
    Question – do you have a link on Amazon you could provide for the creme brulee dishes you use?? Want to make sure I get a similar size x

    • Jane's Patisserie on January 26, 2019 at 5:39 pm

      I have actually been trying to find some to link, but I can’t remember where mine are from now! But I will update it when I’ve found some xx

  19. May on January 17, 2019 at 9:04 pm

    Hi, this looks lovely
    I was wondering if you had a video of this? x

  20. Georgina on January 17, 2019 at 6:37 pm

    Hi Jane,
    Love this recipe going to make it at the weekend for my little one and husband. Quick question – you put Light Brown Sugar in ingredients list but then ‘Add in the two sugars’ in description. Should there be another sugar in the ingredients? Or am I just reading it wrong?! 😂 Thanks. Xxx

    • Jane's Patisserie on January 17, 2019 at 7:04 pm

      No its only one, the 100g of light brown sugar – I updated the method earlier on today xx

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