I am so sorry. I am so sorry to bring you a post that is so sinfully easy and delicious, and that goes against all my better judgements.
I’m talking about a chocolate chip cookie. A single, gooey, hot chocolate chip cookie. But this cookie is “baked” in the microwave. In a little glass mug. It’s easy, it’s yummy and it satisfies. However, it basically stands for everything I’m against. I’m all for slaving away in the kitchen all day, baking cookies and cake from scratch and watching them bake in the oven, batch after batch. You know, the traditional way.
Then this microwave cake fad happened. Appalling. But, I tried some, a few different recipes, and they were all… disgusting. No, I didn’t over-”bake” them. They were just wrong. Microwaves cakes? I hate them.
Recently you may have seen a new recipe (Look Who’s Cooking Too) that claims a chocolate chip cookie can be “baked” in the microwave. I discovered it on FoodGawker, where it remained at the number one most popular recipe for days and days (and will still probably be there by the time you read this). With over 15,000 views and over 1,300 favorites, this simple little recipe became too much for me to handle. It was looking at me every day when I checked FoodGawker; I tried to ignore it for so long. I even noticed that the original recipe at No. 2 Pencil had a 4.7-star rating from 18 different reviewers.
Well. Finally, I gave in. I decided to just try it. Out of curiosity alone. I probably wouldn’t like it.
Um. I accidentally liked it. Oops.
I can’t even begin to explain how embarrassed I was.
But wow. It was truly gooey. It tasted like a real chocolate chip cookie fresh from the oven. And when a scoop of ice cream is melted on top? I probably shouldn’t even go there. Unfortunately, however, I did.
I’ve made this naughty little cookie a few times now. One time, I added 1/2 tablespoon of peanut butter and melted it along with the butter, which was nice. And another time, I added about 1/2 tablespoon of Greek yoghurt along with the egg yolk, which was also nice (but required a little bit more flour). I even tried replacing the butter with coconut oil once, but I didn’t like the final texture.
I made one of these cookies on a Sunday morning once. That was terrible of me. And I made one late at night. That was probably even more terrible. That’s exactly how sinfully tempting this recipe is. I’m so sorry to be posting about this; this recipe should be forbidden.
And again, I’m so sorry to be posting a recipe for something I’m embarrassed about. For something I said I’d never do again – making food that should be baked in the oven, in the microwave. For something that can seriously alter a person’s life.
Be warned that with the knowledge of this recipe, you will need to have, or quickly develop, the skills to just say no. No, I don’t need to make a cookie in a microwave.
Okay. So you do actually want to try making a chocolate chip cookie in your microwave? I’m really sorry. The recipe is below this glass of milk, which you’ll also need for washing down this sinful atrocity.
Now, don’t say I didn’t warn you.
- 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
- 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.
- 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.
- To the melted butter, add sugars, vanilla and salt. Stir well.
- Add the egg yolk and stir well to combine.
- 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.
- Add the chocolate chips and stir to evenly distribute throughout the dough. Flatten the surface of the dough with the back of the spoon.
- 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.
- If you overcook it, it will be become dry and hard, so always err on the side of less cooking time.