Microwave Chocolate Chip Cookie

5 from 9 votes

Microwave Chocolate Chip Cookie

This Microwave Chocolate Chip Cookie is soft, buttery and full of gooey chocolate! It takes less than 10 minutes to make (including a 45 second cook time and a 5 minute rest time) and couldn't be easier to mix up! Whether you're a college student with only a microwave, someone who doesn't have access to an oven or don't feel like waiting 20 minutes for a cookie to bake...this microwavable cookie is for you! Best yet, it's gluten free, nut free, eggless and can easily be vegan!

Prep Time4

Cook Time1

Rest Time5

Total Time10

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: large cookie

Calories: 469kcal

Author: Lee

Ingredients

3.5 tablespoons gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
⅛ teaspoon baking powder (Yes, baking powder...not baking soda!)
1 pinch kosher salt
1 tablespoon unsalted butter or vegan baking stick, melted
2 tablespoons dark brown sugar , packed
½ tablespoon milk
⅛ teaspoon pure vanilla extract
2.5 tablespoons chocolate chips

US Customary - Metric

Instructions

In a medium bowl, combine the 3.5 tablespoons gluten free flour, ⅛ teaspoon baking powder and 1 pinch of kosher salt. Whisk to combine.
In a microwave safe medium bowl, melt the 1 tablespoon butter or vegan baking stick in 11 seconds increments until completely melted.
Into the bowl with the melted butter, whisk in the ⅛ teaspoon vanilla and the 2 tablespoons dark brown sugar until combined and thick.
Once combined, mix in the ½ tablespoon milk until everything is liquidy.
Slowly add in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine.
Make sure you do this process very slowly. If you add the flour too quickly, the dough will be too wet.
Once combined, use clean hands to knead everything into a dough. This should only take a few times before it all comes together.
Gently fold in the 2 ½ tablespoons of chocolate chips using a spatula. This may be a bit tricky due to the shiny dough. I like to help mix them in with clean hands.
Shape the dough into a round thick disc that is 3 inches in diameter. Do not make the diameter larger than 3 inches otherwise the cookie is more likely to spread out while cooking.
Whatever chocolate chips might have fallen out during flattening it into a thick disc, press those extra chips into the top of the cookie. If no chips fell out, feel free to add additional chips into the top of the cookie.
Place the dough disc on a piece of parchment paper. Do not grease.
Pop in the microwave and cook for 45 seconds on high. Carefully lift the cookie out of the microwave with the parchment paper or by lifting underneath the parchment paper with a large spatula and place on a cooling rack.
Immediately reshape the cookie by using a spatula to push it into a circle shape. Microwave cookies are super soft right after cooking, so let it cool for 5 minutes. If you don't do this, the cookie will break apart into a giant mess.

Video

Notes

Cook Time: Only cook the cookie for 45 seconds, not 1 minute. The recipe card does not allow for times that are less than 1 minute, which is why it says that.

Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non dairy milk and vegan chocolate chip cookies.

All Purpose Flour: I cannot test this due to celiac disease, but use 3.5 packed tablespoons of regular flour (44 grams).

Storing: I really wouldn't store it but if you're going to, wrap the cookie in foil and store at room temperature for 1 day.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition