Description
Enjoy a quick and delicious single-serving Microwave Chocolate Chip Cookie that you can make in just minutes using simple pantry ingredients. Perfect for a fast dessert craving, this cookie is soft, slightly gooey, and loaded with melty chocolate chips.
Ingredients
Wet Ingredients
- 2 tablespoons unsalted butter, melted
- 1 teaspoon whole milk, room temperature
- 1 tablespoon brown sugar (soft and moist, not dry and crumbly)
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 1/3 cup all-purpose flour (measured with spoon and level method)
- 1/4 teaspoon baking powder
- 1/8 teaspoon table salt (omit if using salted butter)
Add-ins
- 2 tablespoons semisweet chocolate chips
Instructions
- Combine wet ingredients: In a medium bowl, whisk together the melted butter, whole milk, brown sugar, and vanilla extract thoroughly for at least one minute until the sugar dissolves completely. Proper whisking is crucial to avoid a grainy texture in the cookie.
- Add dry ingredients: Stir in the all-purpose flour, baking powder, and salt until a soft, slightly sticky cookie dough forms. Then fold in the semisweet chocolate chips evenly.
- Microwave the dough: Transfer the cookie dough to a 6-ounce ramekin or a 12-ounce microwavable mug. Microwave on high power for 40 seconds. The top should look set; if the edges appear too wet, microwave for an additional 10 seconds. Avoid overcooking to keep the cookie soft and gooey rather than dry and hard.
- Cool and serve: Allow the cookie to cool for 10 minutes to set properly, then enjoy immediately for best taste and texture.
Notes
- Use room temperature milk to help the sugar dissolve better.
- Do not over-microwave, as the cookie will continue to cook slightly after microwaving.
- If using salted butter, omit the table salt from ingredients.
- For a different flavor, try adding nuts or using different types of chocolate chips.
- Measure flour properly using the spoon and level method to avoid dry cookies.
