Microwave Chocolate Chip Cookie
Microwave Chocolate Chip Cookie takes about 9 minutes from beginning to end. This recipe makes 1 servings with 280 calories, 4g of protein, and 21g of fat each. For $1.07 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 71 person found this recipe to be delicious and satisfying. If you have unsalted butter, dark chocolate chips, maple syrup, and a few other ingredients on hand, you can make it. A few people really liked this side dish. It is a good option if you're following a gluten free, lacto ovo vegetarian, primal, and fodmap friendly diet. It is brought to you by Healthy Recipes. Overall, this recipe earns a not so great spoonacular score of 14%. Similar recipes include Microwave Pumpkin Chocolate Chip Cookie Mug Cake, The BEST Chocolate Chip Cookie | New York Times Chocolate Chip Cookie, and Microwave Chocolate Chip Pizookie {For Two}.
Servings: 1
Preparation duration: 7 minutes
Cooking duration: 2 minutes
Ingredients:
2 tablespoons (14g) almond flour
1 tablespoon (8 grams) dark chocolate chips (I used Ghirardelli 60%)
Pinch of kosher salt
1 tablespoon pure maple syrup
1 tablespoon (14g) unsalted butter
¼ teaspoon pure vanilla extract
Equipment:
microwave
bowl
spatula
Cooking instruction summary:
Place butter in a small, microwave-safe bowl. My bowl's diameter on the bottom is 4 inches.Microwave the butter about 30 seconds, to melt it.Stir in the maple syrup and vanilla extract, then the salt, and finally the flour. Scatter the chocolate chips on top.Microwave on high for 1 minute and 15 seconds. Mixture will appear foamy. Once foam subsides, if the batter still appears liquid, especially around the edges, microwave 15 seconds more. When ready, the cookie will be very soft, but not liquid, and will look like a lace cookie.Allow the cookie to rest, cool and harden a bit for 5 minutes, then gently release from the bowl with a spatula. The bottom will look like a soft baked chocolate chip cookie, and the taste will be amazing!
Step by step:
1. Place butter in a small, microwave-safe bowl. My bowl's diameter on the bottom is 4 inches.Microwave the butter about 30 seconds, to melt it.Stir in the maple syrup and vanilla extract, then the salt, and finally the flour. Scatter the chocolate chips on top.Microwave on high for 1 minute and 15 seconds.
2. Mixture will appear foamy. Once foam subsides, if the batter still appears liquid, especially around the edges, microwave 15 seconds more. When ready, the cookie will be very soft, but not liquid, and will look like a lace cookie.Allow the cookie to rest, cool and harden a bit for 5 minutes, then gently release from the bowl with a spatula. The bottom will look like a soft baked chocolate chip cookie, and the taste will be amazing!
Nutrition Information:
covered percent of daily need
