This recipe comes courtesy of my favourite vlogger Eugenie Kitchen. While I had some reservations about microwaving cookie dough, I tried it purely out of curiosity. My conclusion: this recipe is genius. It has a "real cookie" taste and it's perfect for those moments when you want a fresh cookie but don't have the time or desire to bake a whole batch. The recipe is so quick and easy I ended up baking three different cookies: traditional milk chocolate chunk, peanut butter chip and dark chocolate covered cherries with flaked coconut. This is possibly the best (or most dangerous!) thing to happen to your microwave.
Watch the original Eugenie Kitchen tutorial here or continue below for written instructions.
• 2 tablespoons flour
• 2 tablespoons sugar
• 2 teaspoons cocoa powder
• pinch of baking powder
• pinch of salt
• 1 tablespoon butter, melted
• 1 teaspoon milk
• your choice of toppings
• parchment paper (optional)
- In a small bowl sift together the dry ingredients.
- Add the melted butter and milk and mix well until it forms a ball.
- Place the ball of dough on a microwave-safe plate lined with a square of parchment paper and flatten slightly.
- Using a low power setting, microwave for 10 seconds. Check your cookie and microwave for another 10 seconds. Repeat these 10 second intervals until the cookie is evenly cracked across the surface (in other words, nuke until it looks like a cookie).
- Remove from the microwave and sprinkle on your toppings while the cookie is still hot.
- Allow to cool completely before eating.