I think like most people who have craved a late night freshly baked snack, I’ve had mixed results with microwave ‘cakes’ and ‘cookies’. I’ll just say ‘rubbery’, and leave it at that.
This cookie is different. And without wanting this post to devolve into histrionics, it has changed my relationship with the microwave forever. Having a delicious chocolate chip cookie available within ten minutes is, admittedly, dangerous, but well — you only live once. And if you’re going to have an evening treat, make it this wonderfully gooey, deliciously sweet, ridiculously easy microwave cookie.
1 tablespoon (14g) butter
1 tablespoon (13g) sugar
1 tablespoon (13g) light brown sugar
A tiny splash of vanilla extract
1 egg yolk
3 tablespoons (30g) plain flour
2 heaped tablespoons (30g) chocolate chips
– Grab a ramekin or mug that’s microwave safe (this won’t rise, so no need to use something big)
– Place the butter in the ramekin and melt in the microwave; do this in short intervals at about 70% power until just melted.
– To the melted butter, add the sugars and the vanilla. Stir together until combined ( a teaspoon is easiest on this scale!)
– Add the egg yolk and stir well.
– Add the flour, and stir in. The consistency should be similar to real cookie dough; if it’s too runny add a little more flour, and if it feels too stiff add a splash of milk.
– Add the chocolate chips and stir in. For this cookie I used a mixture of milk and dark chocolate chips – use whatever you fancy. Flatten the surface of the cookie.
– Microwave at about 70% power for between 30 and 40 seconds.
Tip: You don’t want to overcook this as it will dry out. The first time, only cook for 30 seconds; if it’s still looking quite wet on top, microwave for another 10 seconds. The cookie will continue to cook after you remove it from the microwave, and retains its heat for a while so be careful!
– Devour with a side of ice cold milk. Pretentious mini milk bottle not obligatory.
Listening to Black Magic by Little Mix, Sugar by Maroon 5 and Hit me with your best shot by Pat Benatar.
This recipe is from Sweetest Kitchen with a few very tiny tweaks. All other content is © Rebecca Daley and ohtogoawandering, 2015.