I had the worst craving for chocolate chip cookies last week – the kind of cookies that are still soft and gooey on the inside but crispy/crackly on the outside. I skimmed through Pinterest and found this recipe for an eggless chocolate chip cookie you can make in the microwave. It’s so simple to make that I have since memorized the recipe. It turns out a little uneven in the microwave and it took longer than a minute to make. I kept zapping it for an extra 15 seconds or so until I thought the edges were cooked but the centre got a little too crispy on one occasion. The taste was still great. If you can wait an extra 18 minutes, this recipe bakes up beautifully in a 6-8 oz ramekin the oven at 350F degrees. Totally worth it!
(I added two pinches of baking soda to the mix).
Oven baked deep dish version
Individual Chocolate Chip Cookie
3 Tbsp All-purpose flour
2 Tbsp light brown sugar
1 pinch salt
2 Tbsp semi-sweet chocolate chips
1/8 tsp vanilla extract
1 Tbsp unsalted butter, melted
2 tsp whole milk
2 pinches of baking soda
In a cup add in light brown sugar and melted unsalted butter and whisk to combine. Then add in pure vanilla extract, a pinch of salt, and whole milk and stir to combine.
Add all-purpose flour and fold until homogeneous. Finally fold in semi-sweet chocolate chips. Also dark or special dark chocolate chips are wonderful for this recipe.
Transfer to a microwavable plate and form one big round cookie. For successful microwaving, the center should be thicker than the edges.
Now microwave the cookie for 30 seconds at 700W. And again microwave for 20 seconds. Finally microwave for 10 seconds. The power of individual microwave oven varies, so take a look and stop microwaving when the center is set and the edges look still uncooked. The cookie should continue being cooked and get firmer out of the microwave oven.
Source:http://eugeniekitchen.com/microwave-chocolate-chip-cooki/ Thanks for sharing!