so, good news/bad news, team:
good news: i have figured out how to go from having sugar and butter safely nestled in their respective storage spots to warm chocolate chip cookie in a mug and on my spoon in less than 5 minutes.
bad news: I HAVE FIGURED OUT HOW TO GO FROM HAVING SUGAR AND BUTTER SAFELY NESTLED IN THEIR RESPECTIVE STORAGE SPOTS TO WARM CHOCOLATE CHIP COOKIE IN A MUG AND ON MY SPOON IN LESS THAN 5 MINUTES!
GAHHH! now it’s all “self-discipline” and reminding myself that (::mumbles::) desserts per day is too many. great. this should go well.
so, yeah. delicious cookie, 5 minutes, easy to assemble, short ingredient list… don’t say i didn’t warn you.
your only real defense now against having your own oozy warm cookie less than 5 minutes away is figuring out your microwave. have you ever put a room temperature chocolate chip cookie in the microwave to heat up “just for a sec” and turned your back for 4 milliseconds only to turn back and find the humming box of radiation has completely incinerated a portion of your precious cookie? yeah, that portion is what i did to my entire little bowl of mug cookie on my first test run.
the worst part is that i didn’t turn my back; i deliberately used a small glass bowl so that i could keep an eye on it, stood with my nose practically pressed to the glass (let’s not think about escaping radiation, mmmk?), and watched it sizzle to its (unbeknownst to me) overcooked death for about 20 seconds. did i eat it anyway? um, did it have butter, sugar, and chocolate in it? (in my defense, it didn’t *taste* burnt, it just had the texture of a charcoal briquette.)
so it goes when recipe testing a brand new recipe, especially when it’s baking (because baking = chemistry and other things i had no appreciation for in high school). luckily, the flavor let me know i was on the right track and i just needed to stop cooking and start eating the cookie sooner next time. uh, not a problem.
to save yourself from eating charcoal briquette cookies (and wondering what is wrong with me that i ate the whole thing), simply stop cooking your cookie as soon as it stops continuing to puff up. this happens somewhere between 23 and 33 seconds in my pretty powerful (1200 watt) microwave (which, yes, is different from the microwave i was using back in the mug brownie days, for those of you with a keen attention to detail).
other than that, you’re good to go, for better or worse. (well, actually, PSA time: that cookie comes out of the microwave BLAZING hot. for serious. the first bite that i tried right out of the microwave (to see how the texture was right away, not because i’m impatient, ok? for science…) was so hot the butter and sugar were crackling like pop rocks in my mouth. pop rocks made of molten lava. so, maybe do yourself a favor and let this little guy cool for 1 – 2 minutes before you sink your spoon in (unless you top it with vanilla ice cream, you know, for safety’s sake).)
ok, now, for reals, you’re ready to go forth and fill your kitchen with chocolate chip cookies (one at a time), without also filling your kitchen with oven heat. i’d call that winning at summer.
- 1 tablespoon unsalted butter
- 1 ½ tablespoons packed brown sugar (light and dark brown both work)
- ¼ teaspoon vanilla
- 1/8 teaspoon baking soda (yes, i’m serious and yes, it makes a difference)
- 2 tablespoons flour (for this, dip a clean measuring spoon in the flour and level it off with the back of knife)
- 1 heaping tablespoon chocolate chips
- in a microwave safe mug or little glass bowl (something like these little guys would be perfect so you can keep an eye on things), melt the butter halfway. in my 1,200 watt microwave, i microwave the butter on high for 20 seconds until it is half melted, then i stir the butter to melt it the rest of the way without coating the inside of the microwave in exploded butter.
- add the brown sugar, vanilla, and baking soda to the butter and stir until everything is well combined, especially the baking soda.
- add the flour and stir until combined.
- add the chocolate chips and stir until they are mixed in (they won’t be totally encased in the dough).
- ok, this is the only tricky part. you cannot turn your back on your cookie while he’s microwaving and you have to trust your eyes, not any time measurements i provide. microwave the cookie on high JUST UNTIL IT STOPS POOFING UP. the split second it turns from poofing to sizzling, grab that little guy and rescue him from the microwave. just for reference (but not because you should expect these times to work in your microwave), i have cooked this cookie anywhere from 21 – 33 seconds. the center will still be a bit gooey but since there’s no egg, we’re not that worried (i am, for now, totally ignoring this whole situation).
- wait 1 – 2 minutes (see PSA above re: molten pop rocks), then enjoy before the cookie cools completely.
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