Usually microwavable recipes turn out to be dry and not very tasty. However, this will definitely taste almost like the real deal. Warning: it can have a bit of a grainy texture, if you don’t mind. I also turned to oil to make the cookie seem a tad more healthy. Mind tricks, yeah? I say, give oil a chance to shine over butter, whenever possible. It’s a cheaper alternative too—win win. This will be great for those who want a little treat, but needs portion control.
Ingredients
2 tbsp (canola) oil OR 1 tbsp (unsalted) butter
2 tbsp sugar (1 tbsp brown, 1 tbsp white, or just one kind)
dash of vanilla
dash of salt
1 egg yolk
1/4 cup (cake OR all-purpose) flour
1 tbsp of dark chocolate chips
1 tbsp of cinnamon chips
Directions
- In a mug, add oil OR melt butter.
- Stir in sugar(s), vanilla, salt. Add egg and combine. Add flour and mix well. Add chocolate chips or anything you like (eg. marshmallows, raisins, etc).
Microwave for 60 secs. Serves 1.
Tips
– The measurements are actually very flexible, can be approximated, but less is better than more 😉 …if using oil, you may need to add more though (the irony, sorry).
– Don’t try to double the recipe with cake flour in order to use an entire egg. (I haven’t tried to double using 2 egg yolks or double using an entire egg with all-purpose flour).
– Reheat for 20 secs.
Note
Picture 1: Used oil, 2 tbsp white sugar, cake flour (appears to be more yellow).
Picture 2: Used butter, 1 tbsp brown sugar, 1 tbsp white sugar, all-purpose flour.
Picture 3: Inside of cookie from Picture 1.
Picture 4: Inside of cookie from second attempt using the same ingredients as Picture 2.
Reference
no. 2 pencil – Chocolate Chip Cookie in a Cup
