Microwave Chocolate Chip Cookies


It started with regular chocolate chip cookies. I wanted cookies. I like cookies. But my oven is broken. So, I thought I’d make cookies on the stovetop! Back in my wild youth, we used to buy chocolate chip cookie pies- giant chocolate chip cookies covered in chocolate sauce and chocolate chunks. 8 year old me couldn’t imagine anything better. I haven’t had one in years- I’ve scoured every grocery store in the tri state area, and can’t find them! So I thought I’d make a skillet cookie, and recreate my favorite dessert. That didn’t go so well. It was burnt on the outside and raw on the inside. Carcinogens and salmonella don’t really scream nostalgia and comfort food. And then I microwaved the dough. And it was soft. And cooked through. And chewy. And crispy. And it took 60 seconds.




1 cup sugar

1 ½ cups packed brown sugar

2 sticks butter (salted)

2 eggs

1 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon instant coffee

2 ½ cups all purpose flour

2 cups chocolate chunks (I chopped up a chocolate bar and some truffles)


Start by melting the butter, and pouring the sugar into a bowl.

If you want crispier cookies, melt the butter. If you want chewy cookies, soften the butter. If you want nutty-tasting cookies, brown the butter. If you want to be sad, don’t use any butter.

Stir it together until it’s nice and fluffy,

and then crack in the eggs.

Add the vanilla, and stir it together.

Now, in two batches, sift in the dry ingredients. If you don’t like coffee, never fear! You can’t taste it, it just adds a nice depth and color to the cookies.

Stir it all together, and then chop up the chocolate if you need to. I like using my own chocolate- I can use a mix of dark and milk, and I get to clean out all the stray, half finished chocolate in my fridge. You can even add caramel or orange chocolate. Mix it in, and try not to eat any.

Think of the salmonella! I tried something new with the dough this time- I chilled it. I’ve never chilled it before, and my cookies always turned out terribly. I chilled it for about 4 hours- it made a difference! But I microwave my cookies, so don’t listen to me. Whenever you’re ready to make it, scoop some dough into a ramekin,

and microwave it for 60 seconds.

This was one of the best cookies I’ve ever made! I put the dough in the freezer, so now whenever I want a cookie, I can have it in 1 minute. I’m getting a little drunk on power.

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