Happy “Chew This!” Sunday! (And Happy Father’s Day to all the Dads!) As many of you already know, I have a food column in “The Courier-Times” on the 1st and 3rd Sunday’s each month. It is a place where I can share my stories and recipes, and I love it! I am always trying to think of new and different recipes to share with everyone – and this one takes the cake! Or, well, cookie! Ha!
I spent longer than a person might think in developing this recipe, but the reward was well worth all the time, trouble and sink loads of dishes. The recipe produces a single chocolate chip cookie in less than two minutes. Two. Minutes! It is dangerous – it is fun – it is addictive – it is delicious!
This recipe was tested in your average microwave. Do not try and bake this in the oven – or a convection oven. If the cookie is still gooey after your 50 seconds, microwave 10 seconds longer. If too dry, microwave less. 50 seconds worked for me.
The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, June 19th 2016 edition. By: Blaise Doubman
A Single Serving of Chocolate Chip Cookie
I love chocolate chip cookies! Ever since I was a little boy, there is nothing, to me, more satisfying than baking and eating chocolate chip cookies. My earliest memory of my love for these cookies had to be in Kindergarten. My Mom, Darla, would promise me that there would be a batch of chocolate chip cookies waiting on me when I got home from school, if I would go and behave. The trick worked every time. I can remember on some days, looking at my little Mickey Mouse watch, and counting down the minutes until it was time to go home. Which for me, meant going home to nice warm chocolate chip cookies. That memory is fond for me…
My love for the cookie has followed me for years now, and I just can’t seem to get enough! I’ve developed countless chocolate chip cookie recipes for my blog, so for this recipe I wanted to create something different and unique. Awhile back I developed a recipe for a chocolate cake in a mug, and put it on my blog. There were rave reviews, so it got me to thinking – why not have a chocolate chip cookie in a mug? The development for this took awhile, because I just couldn’t get that cookie consistency I was looking for. Then finally, I skipped the baking powder and baking soda, and just went right in with the rest of the ingredients. I also left out the egg white, but needed the egg yolk for binder and flavor. The result was fabulous! This recipe is short, easy and simple. I’ve made it so many times that I actually have it memorized, and don’t even have to use measuring equipment anymore! That could be a good thing…or a bad thing! Just think of this as a single serve size chocolate chip cookie, but warm from the microwave, not the oven.
Chocolate Chip Cookie In A Mug
You can use milk chocolate chips, dark chocolate chips, white chocolate chips or even peanut butter chips for this recipe. Also feel free to substitute the light brown sugar, for dark brown. Experiment and have fun with this recipe! For a “Snickerdoodle” cookie in a mug, use this recipe but leave out the chocolate chips. Instead, sprinkle the top, before placing into the microwave, with a cinnamon-sugar mixture.
1 tablespoon unsalted butter
1 tablespoon white granulated sugar
1 tablespoon light brown sugar
¼ teaspoon pure vanilla extract
Pinch of salt
1 large egg yolk
3 ½ tablespoons white all-purpose flour
3 tablespoons semi-sweet chocolate chips
Start by melting the butter completely in a medium sized mug in the microwave.
Next, add in the white granulated sugar, light brown sugar, pure vanilla extract and salt. Combine everything together with a fork.
Add in the large egg yolk, and combine before adding in the white all-purpose flour.
Finally, add in the semi-sweet chocolate chips and stir well.
Place in microwave, and on 100% power, microwave for exactly 50 seconds.
Remove from the microwave, and allow to cool slightly before enjoying.
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