Recipe adapted from Cookies and Cups
Makes around 12
Preheat the oven to 200°C (Gas Mark 6 / 400°F).
Distribute half of the mixture into the bottoms of around 12 lightly greased ramekins. Put a couple of squares of chocolate in each ramekin, and then top with the remaining cookie dough.
Bake for 20 minutes, or until the edges are turning golden. The inside should still be soft. Eat warm.
Note: If freezing some of the dough, don’t put it in ramekins – just take a little of the mixture in your hand, add the squares of chocolate, and use a little more dough to cover the chocolate, forming a ball. Wrap in cling film and freeze. When desired, just unwrap the ball of dough, place it in a ramekin, and bake for 20-25 minutes at 190°C.