Microwave Cookie

A simple, single-serving, gooey chocolate chip cookie that can be prepared and cooked in your microwave within minutes.

Author: Melissa \ No. 2 Pencil

Recipe type: Dessert

Cuisine: Microwave Cooking

Serves: 1

Ingredients

• 1 tablespoon (14g) unsalted butter
• 1 tablespoon (13g) caster sugar
• 1 tablespoon (13g) dark brown sugar
• ⅛ teaspoon pure vanilla extract
• small pinch salt
• 1 egg yolk, room temp if possible, but not necessary
• 3 tablespoons (30g) plain flour
• 2 heaping tablespoons (30g) dark/semisweet chocolate chips

Instructions

1. Choose a microwave-safe mug/ramekin/small bowl. It doesn’t have to be large, as the cookie doesn’t rise like microwave cakes do, if at all.
2. Place the butter in the mug and melt in the microwave; do this in 15 second intervals at about 70% power (it should be melted, not boiling). When you have small bits of butter remaining, take it out of the microwave and gently swirl, or stir, the butter until the bits have melted.
3. To the melted butter, add sugars, vanilla and salt. Stir well.
4. Add the egg yolk and stir well to combine.
5. Add the flour, and stir until combined. The consistency of the dough should be similar to real cookie dough; if it’s too runny, add a touch more flour until the consistency is firmer, or if it’s too stiff, add a splash of milk.
6. Add the chocolate chips and stir to evenly distribute throughout the dough. Flatten the surface of the dough with the back of the spoon.
7. Microwave at about 70% power for 30-40 seconds. Do not overcook. For your first time, only cook for 30 seconds; if it’s still looking quite wet on top, microwave at 70% power for another 10 seconds. The cookie will continue to cook once it’s removed from the microwave, and it will be very hot.
8. If you overcook it, it will be become dry and hard, so always err on the side of less cooking time.