ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Quick & Easy Recipes

Microwave Chocolate Chip Cookies! (Eggless!)

Updated on October 27, 2012

An Easy Snack!

There's no doubt about it. Chocolate Chip cookies are a crowd pleaser. But what if there is no crowds? Its just you.... craving something tasty. Well, Mike to the rescue! Here's a real easy Chocolate chip cookie recipe that can be whipped up in a single bowl and microwaved to perfection. It makes one Large cookie, and is easy and fun for kids as well as adults. Just like my brownie recipe, I keep a couple of sandwich baggies with the dry ingredients premixed, just to have them ready to go :)

Big, soft and sweet cookie! Yum!
Big, soft and sweet cookie! Yum!

Recipe

This is another easy recipe, done all in a single, microwave safe bowl. You'll need:

-4 TBSP flour

-1 TBSP white sugar

-1 TBSP brown sugar (dark or light, either is fine)

-1/2 tsp baking powder

-pinch of salt

-1/2 tsp Vanilla extract

-1 TBSP vegetable oil

-3 TBSP Milk (for more crumbly cookies, use only 2. It'll be a firmer, drier dough rather than a batter. You may substitute water, coffee or any other liquid you choose, I simply prefer it with milk)

--Chocolate chips! (I like semi sweet, but use what you prefer)

-Optional- cinnamon, chopped nuts.

What you'll need!
What you'll need!

Add your dry ingredients to the bowl (but save the chocolate chips, chopped nuts, or any extras for later, they don't go in yet!)

~~be sure to break up those brown sugar clumps! ~~

Then, pour in the wet ingredients. once they are all in, give it a good mix, until a thick batter forms (or a dry dough if you're trying them more crumbly)


How the Batter should look [oh no! I missed a clump of sugar in there! It was still delicious ;) ]
How the Batter should look [oh no! I missed a clump of sugar in there! It was still delicious ;) ]
Then fold in the Chocolate chips, and any other extras you like. I sprinkle some cinnamon on top of mine after it is all mixed.
Then fold in the Chocolate chips, and any other extras you like. I sprinkle some cinnamon on top of mine after it is all mixed.

With the batter formed, fold in the chocolate chips. If you went with the dough, simply press them in. scrape down the sides of the bowl and place in the microwave. Cooking times vary, but between 50 and 75 seconds seems to be right (for either soft or more crumbly cookies). I have a 1100 watt microwave, and 55 seconds is just right for the soft ones.

After its done, let it sit for 2 minutes, as contents will be HOT!!!!

Remove from the microwave, and either enjoy it warm, or let it cool off for a firmer cookie :) Anyway is fine, so long as you enjoy it :)

Some Extra Ideas!

Why stop at chocolate chips? You could turn these into any kind of cookie you like with alittle modification. That recipe by itself is easily made into a sugar cookie or snickerdoodle type cookie by adding an extra half TBSP of white sugar, and dusting the top with white sugar and cinnamon.

Other chips go great in this cookie too, such as peanut butter chips or caramel ones.


Want something more chocolaty? Try my Minute Brownies! Recipe is here

http://mikebridge.hubpages.com/hub/Minute-Brownies

Tell me what you think!

Rate this recipe! From 1 to 5, tell me how you felt this recipe came out.

See results

Comments

    0 of 8192 characters used
    Post Comment

    • Mike Bridge profile image
      Author

      Mike Bridge 17 months ago from Long Island, NY

      I agree, the lack of eggs and dairy are one of the things that I enjoy about this, as I so rarely have either on hand these days. Ill have to give it a go with almond milk, that sounds like it might work well! And Im glad you have enjoyed my recipe :)

    • profile image

      17 months ago

      Hey Mike, had to tell you how great this recipe is. A friend of mine shared it with me over a year ago, and as I was searching for it again over the last few months, I tried several different recipes along the way and they all were pretty terrible. Thank you so much for sharing this recipe and providing a great starting point for customization. I also love that it involves no eggs, butter, or dairy (works great with almond milk). Much appreciated!

    • Mike Bridge profile image
      Author

      Mike Bridge 2 years ago from Long Island, NY

      baking powder, Cat. Many of the comments experimented with carious changes, as did I in response to many comments, but the original recipe that's tried and true it seems, uses baking powder ^^

    • profile image

      Cat 2 years ago

      There's a difference between Baking Powder and Baking Soda, so which one are you referring to here because I've seen both terms used in the comments and honestly I'm confused

    • Mike Bridge profile image
      Author

      Mike Bridge 2 years ago from Long Island, NY

      haha yes, its easy to overdo it with any spice, I only do just a sprinkle, adds a hint of color, ad a subtle flavor reminiscent of that baked cookie flavor we love :)

    • profile image

      Jenny 3 years ago

      I loved this recipe. I think I put too much cinnamon in it but it was still beautiful :)

    • Mike Bridge profile image
      Author

      Mike Bridge 3 years ago from Long Island, NY

      loving all the additions and substitutions people are making to the recipe! Always great to see how much people enjoy it and can alter it tomake it even better for them and their friends :)

    • profile image

      Megan 3 years ago

      I just tried these tonight, but I changed the white sugar to brown, changed the oil to becel and added 1/4 of a tbsp more, a pinch more sugar, and only 1 tbsp water

      Fan-freaking-tastic :D

      And no eggs mean a classmate of mine who's allergic could even eat them :)

      Gonna try the snickerdoodle idea next :)

    • profile image

      3 years ago

      I've made this several times and tonight added chia seeds. It literally doubled in size. SCORE

    • profile image

      Miranda 3 years ago

      Me again! So I've been obsessed with this as a snack lately, and have played around with the recipe a bit as previously posted, with varying results. Today, I picked up some actual measuring spoons so I wouldn't need to keep using the approximations I had handy. First of all, I checked and both my "tablespoon" and "teaspoon" proxies were pretty darn close to the real thing -- actually just slightly less than the actual measurement. So my ratio, even using the stand-ins, was fine. But what's funny is that as I just was mixing up a double batch (large mug, and I usually end up making a second anyway) AND tweaking the ingredients a bit (yes, again!), I double checked the recipe -- I've been working from memory, and since I've been making it so often, I memorized it fairly quickly -- or so I thought. I had switched back to the oil in the original recipe -- I had tried butter, liked the result, but then ran out...and apparently, when I switched back from butter to oil, something got lost in the translation... And all this time, I've been using only *one teaspoon* of oil. Not *one tablespoon*! And my results were all great, just different densities and textures depending how I tweaked the sugars and the amount of liquid I used. So, if anyone wants to reduce the fat, one TEASPOON of oil works just fine -- it's more cake-like, less cookie, but delicious nonetheless.

      Now I'm about to partake of the latest permutation of the recipe; my tweaks are as follows:

      4 TBS flour

      1 TBS light brown sugar

      1.5 tsp light brown sugar

      1.5

      1/2 tsp baking powder

      pinch salt (i use kosher)

      1 TBS vegetable oil (or butter)

      1/4 tsp vanilla extract

      1/4 tsp chocolate extract

      2-3 TBS CoffeeMate All Natural vanilla coffee creamer (or regular milk, water, etc as per original recipe)

      Chocolate chips as desired (I use mini ones, and don't measure, just fold them in until it "looks" right :)

      I wish I could post a picture (on my phone at the moment and don't see an option) of the result - it looks most like an actual CCC than *any* of the various tweaked recipes I've tried so far! Adding the dark brown sugar gives that classic golden brown color. the dark brown sugar and chocolate extract give a depth and richness to the flavor but surprisingly aren't *too* sweet :) in fact, this version seems less sweet than any of the others, and more rich (well, using the correct amount of oil may have something to do with the richness!). The texture is still somewhere between a dense cake and a chewy (not soft) cookie. I used a minimum of the creamer, so mine has a slight crumble. Overall, I think this is my favorite result as far as flavor, and the only change I may make now is either reducing the oil to my mistaken teaspoon or going back to butter (oil is faster and easier. The butter requires softening first.).

      And now that I've eaten half of this "batch" to taste test/review -- remember, I made a double portion so it filled my mug to the brim! -- and the remaining half is still warm, I'm adding some vanilla ice cream to finish it off!

      Sorry my posts are so long, btw. But this has been fun to experiment with and share my results :)

    • Mike Bridge profile image
      Author

      Mike Bridge 3 years ago from Long Island, NY

      Ill have to give that new ratio a try! ill probably use butter and milk rather than water/creamer (its a blizzard, and i lack creamer atm, i feel you understand this :P ) but it sounds like you may have made an improvement on my recipe :)

    • profile image

      Miranda 3 years ago

      Me again! Just tweaked and got a good result! I used 1 tbs unsalted butter instead of the oil, 1 tbs creamer, 1 tbs water (ran out of creamer), increased brown sugar by 1/2 tbs, decreased regular sugar by 1/2 tbs. Drier, more crumbly "dough" (somewhere between biscuit dough and regular cookie dough). After microwaving, texture still a little cakey but almost like what a classic TollHouse Choc Chip cookie would be if it was soft -- but not the "soft batch" style, which is TOTALLY different from the classic. Also tastes more like a classic CCC, and less like a Choc chip muffin/dense cake :)

    • profile image

      Miranda 3 years ago

      Also - sorry for all the typos... I was commenting from my phone, and all while multitasking phone calls and emails with my attorney and other divorce-related stuff.

      I never have been much of a cook and definitely not a baker, but from my ex's love of baking I know that recipes for baked items rely so heavily on the chemical reactions among the ingredients that it can be somewhat of an exact science, so I was pleased that I got a decent result without being too precise. And yes, the baking process definitely does contribute to the golden cookie color, but I do think a little more brown sugar may at least give a darker color and slightly "richer" color. The white sugar, I felt, gave a slightly more cake-like sweetness whereas brown sugar contributes a different "kind" of sweetness... More depth, almost smoky, maybe? For lack of a better description, anyway. I think you know what I mean :)

      As for the coffee creamer, I wouldn't think the fake liquid stuff would work (or not as well), since it's mostly corn syrup and weird chemicals (which might interfere with the baking process). And sadly, the "natural" creamers are limited in flavors. But you never know!

      I had made another one of these last night from a different recipe that used all brown sugar, no white sugar, and butter instead of oil. No baking powder, either. But the measurements (aside from the butter - 2 tbsp) were the same. It's interesting that the "batter" for that one, despite being the same measurements of dry and liquid ingredients and only differing in butter/oil, was very runny and even adding more flour never got it to a "dough" consistency. The result was very gooey in the center (and gritty, as if the brown sugar didn't totally dissolve/bake) but hard and chewy (not in the good-chewy way) around the edges, and yet also very greasy. I'm not sure if it was the butter -- or just the amount of it -- that kept it from the right consistency, or the lack of white sugar. The flour was the same as this recipe, and as I said, I had to add more just so the "batter" wasn't a soupy liquid. I also used the creamer in that one, so I don't think that was a variable.

      This recipe is definitely better! Think I might go play around with it now... ;)

    • Mike Bridge profile image
      Author

      Mike Bridge 3 years ago from Long Island, NY

      Glad you enjoyed it so much Miranda!! and tweaking recipes is how we find what tastes best to us :) You were right in keeping the ratios- the recipe theoretically can be done in any measurement so long as the same measurement is used throughout (4 TbSP flour, 4 cups flour, 4 random-spoon-i-had-that-was-clean of flour) it all works :) the texture is often dense cake like with many microwave recipes. I personally find it has more of a soft cookie texture when i do make it as a more crumbly looking dough, though not so crumbly that it wont stick together. Vanilla creamer is an idea id have to try :) perhaps even in the brownie recipe i have up here, it might add a nice flavor (in fact... many of the various flavored creamers could create unique results... hmmmm). and i do agree a scoop of ice cream does make these great :) as for the color... well.. that golden color does come from the brown sugar, but also the baking process. without baking, its not going to get that browned color. That's one reason why i do like ot add a dash of cinnamon on top and/or in the mix, it does make it look more cookie like (also i love cinnamon)

    • profile image

      Miranda 3 years ago

      I'm going through an awful divorce that has left me financially destitute, so I do to get to grocery shop often, and when I do, it's for the bare necessities. Just now, since I'm out of nearly anything to eat, but I have a ton of baking ingredients my husband left behind, I searched for something I could bake -- but in the microwave, because my water heater broke last June and I haven't been able to afford replacing it, so I have to avoid washing dishes as much as possible and all the regular baking pans are boxed up somewhere. I found this when I searched for "eggless" recipes, since I'm out of eggs and needed a quick snack, not something that required buying ingredients (not only for the money, but also I'm hungry NOW! LOL!).

      Anyway, I found one clean mug, had plastic flatware for mixing, and a clean Chinese-soup spoon that I eyeballed as close to a tablespoon (no idea where the actual measuring spoons are). I'm also out of milk, and water seemed like it would leave the flavor somewhat lacking, but I had bit of all-natural vanilla coffee creamer in the fridge -- not the fake stuff, it's heavy cream and nonfat milk. I used that instead. My microwave is a mini model that is only 700 watts at high power, so I had started with a minute. Checked it and added another 30 seconds. It was still a bit gooey so I added another 15. Still a tiny bit gooey, but the mug was so hot I figured it would still bake a bit more while cooling from the remaining heat in the mug.

      The result was delicious, but I may tweak it next time; the vanilla wasn't overpowering, but if I use the vanilla creamer again, I could probably omit the extract. The texture was more cake-like than cookie, almost like a very dense, very slightly underdone muffin. It was actually perfect for eating with a spoon (and surprisingly evenly baked -- not too hard/crisp anywhere or too gooey in the middle). The texture could be a result of not having actual measuring spoons and eyeballing the measurements, and/or because I added an extra TBS of the creamer because after going by the recipe, it was far too crumbly, like a biscuit dough (again, could be due to not having actual measuring spoons although I kept the ratio the same using the spoon I had). Also, I feel like it could have used a bit more brown sugar, as it didn't really have that classic chocolate-chip-cookie flavor or golden color, which is in part a result of the caramelization of the brown sugar during baking. I might also at around with using butter instead of oil for the "fat", and I add the rich buttery flavor that is also a trademark of chocolate chip cookies. I've found a few other similar "chocolate chip cookies in a mug" recipes online with slightly different ingredients, so I will likely experiment based on those varying recipes.

      But I'm certainly no baker, just a broke, hungry girl making do with limited resources :) and it *was* tasty :) would have been perfect with a scoop of vanilla ice cream, but I didn't have any. I don't think this recipe is truly a "chocolate chip cookie in a mug", more like a chocolate-chip-cookie-INSPIRED dessert in a mug. I don't think there is really an appropriate "name" for these types of desserts -- they aren't really cookies, or cakes, or muffins, breads, cupcakes, or any other baked item I'm aware of. But they are convenient and tasty :) thanks!

    • Mike Bridge profile image
      Author

      Mike Bridge 3 years ago from Long Island, NY

      oooh that sounds like an idea Rach! did you change any measurements at all? or just swapped the ingredients? ^.^ and im glad it worked out well for you!

    • profile image

      Rach 3 years ago

      Made it vegan (soymilk and carob chips) and it was fantastic!

    • Mike Bridge profile image
      Author

      Mike Bridge 3 years ago from Long Island, NY

      yes, unfortunately these are not a healthy diet friendly snack. One way to cut out some of those calories is to omit the oil, and use water in place of milk. Personally, I find when you do that change though, the texture isn't to my liking, though the taste doesn't change much. You can also try subbing out the sugar for a low/no calorie substitute like Equal or splenda (though whether those are actually healthier for you or not is debated)

    • profile image

      HP 3 years ago

      super yummy, but around 600 cal. a serving!

    • Mike Bridge profile image
      Author

      Mike Bridge 4 years ago from Long Island, NY

      Whoa that's a lot of liquid for a cookie! The recipe calls for 3 TBSP milk. Occasionally Ill do 4 TBSP if it seems to dry. A total of 10 (5 milk 5 water) is far too much, and you'll end up with a very bland... cake-like texture or it will simply remain gooey, not sure, never tried that much liquid.

      The batter should never really be runny, should be kinda thick. More crumbly cookies need even lessliquid (and In more recent experiments, Ive found that using butter instead of the milk will work a bit better for crumbly cookies.)

      To add in cocoa powder, (this is off the top of my head, Id have to make it again to see exactly what works best) Id say using 1-2 TBSP cocoa powder is probably fine, and add an extra half TBSP sugar, but keep it at 3-4 TBSP milk. You don't want it too wet. YOu may have to make a very dry batter, and press it together a bit (though it will bind together more once in the microwave) and it may take a couple of tries to get it just how you like it. But again, try to keep it at about 4 TBSP milk.

      Ive been doing my best to not eat too many sweets(summer time and trying to eat healthy) but Ill see if I can't make this recipe work with cocoa powder in it sometime in the next week or so.

      Thank you for trying the recipe, And I hope it works out for you next time ^.^ let me know!

    • profile image

      Roohi 4 years ago

      Your recipes great but it didn't turn out so well for me..I used your measurements though but I ended up adding up 5 tbsp of milk since it was wasn't' crumbly or doughy in anyway..,and even after adding that it wasn't working out so i added about approx. 5 tbsp of water as well...is it because i had also put about 2 teaspoons of Cocoa power???!!!

    • profile image

      Kelly 4 years ago

      I made this using gluten free brown rice flour, soy milk, dairy free chocolate chips, and olive oil :) worked well! I would say it's a cross between a cookie and cake

    • profile image

      Evelyn 4 years ago

      I am actually eating this cookie right now.

      I am 17 and my mom is at home, its her birthday today and she says it is better than any cake or cookie she's every had.

    • Mike Bridge profile image
      Author

      Mike Bridge 4 years ago from Long Island, NY

      yes, all purpose lour can be used, its what i used in them. Brown sugar and white sugar have different tastes, the brown sugar adds a slightly molasses like flavor that's familiar in nearly all cookies. I tried this with just white sugar, I did not enjoy. the brown sugar also adds some color. in the picture i dusted some cinnamon on top (i like cinnamon in all cookies, really) but the cookie itself has a light golden color. I hope that helps :) And Enjoy!

    • profile image

      Charlie 4 years ago

      Firstly, all-purpose flour is to be used right?

      Then is brown sugar necessary? Can't I just add 2 TBSP of just white sugar instead? And lastly, Yes, I tried this recipe but my cookie dough was just plain white. The golden yummy color did not appear. But I am determined to make this one.

    • profile image

      Nicole 4 years ago

      It made a cake that looked like a cookie. It was the best desert I have EVER MADE!!!!! I love it! It was a cookie cake but it rose! It was like a cupcake but much bigger! Thank you so much! Also I recommend for 50 seconds to cook in a 1250 watt oven!

    • Mike Bridge profile image
      Author

      Mike Bridge 4 years ago from Long Island, NY

      @duffsmom:

      So I've been trying out variations of sugar cookie recipes i know, attempting to simplify them into a microwave version that I feel is worthy of posting. ... Its harder than expected :/ Recipe variation #4 seems to be the best, but im not quite happy with it. Im going to play around with it more, but here's the gist of it in case you wanted to try it:

      -4 TBSP flour -2 TBSP white sugar- 1/2 tsp baking powder - 1/2 tsp vanilla 1 TBSP oil, 2-3 TBSP milk, and a dusting of sugar. I plan on trying it with 1 TBSP butter, melted , in place of 1 of the TBSPs of milk, but ive simply had all the sweets i can handle for the moment xD

      Hurricane is coming, so it may be a few days before i can post the final recipe, so i appreciate your patience and support ^.^ ty!

    • Mike Bridge profile image
      Author

      Mike Bridge 4 years ago from Long Island, NY

      hahahah very nice! im rather glad the recipe became a part of a family meal :) Thank you for giving it a try :D

      I don't know how well it would work, but here's an idea you could attempt if everyone likes it: use a microwave safe pie dish and a large batch of the cookie, make kinda a big cake or pie out of it :) might be worth a try, and when im cooking for more than myself I might give it a try ^.^ If i do ill be sure to post. :)

    • DayLeeWriter profile image

      Debra Cornelius 4 years ago from Georgia

      LOL...had to come back by and let you know that my granddaughter had to make 'desserts' for everyone after dinner tonight...your microwave cookie recipe only no one waited for them to cool, insteaded added a scoop of ice cream on top and declared the recipe a 'keeper' all round! Thanks again...

    • Mike Bridge profile image
      Author

      Mike Bridge 4 years ago from Long Island, NY

      I am very glad she enjoyed ^.^ It may be a flour issue, mine usually come out cakelike-ish too. usually a little firmer than cake... like... the store bought black and white cookies? they have that kinda soft half cookie, half cake texture.

      If its coming out really cake like, Id try reducing the milk by a half TBSP or maybe even a whole one, and making it more of a traditional dough. OR you could try lining a plate with wax paper and letting the cookie spread out more. Cooking time would likely be reduced (i know when i made snickerdoodles in a similar fashion, they took about 18 seconds if i recall) but its something you'd have to mess around with. Ill try to give it a go and see if i can't perfect a more cookie like texture for you, probably monday. Due to the hurricane we're getting, depending how bad it is, that also is dependent on whether i have power or not lol.

      Im rambling now, But Im glad she enjoyed the cookie ^.^ And hopefully you'll both enjoy my future recipes :)

    • DayLeeWriter profile image

      Debra Cornelius 4 years ago from Georgia

      Hi Mike...this recipe got a thumbs up from my 5 year old granddaughter even though our cookie was more 'cake-like'. Probably because I don't have plain flour on hand so left out the baking soda and salt and used self-rising flour. We will be playing with this again! Thanks!

    • Mike Bridge profile image
      Author

      Mike Bridge 4 years ago from Long Island, NY

      Actually, just found a few of my old microwave recipes (the first generation of them! *GASP*) they have all sorts of measurements of varying sizes, cups all the way down to 1/8 tsp! I do have a sugar cookie one though, So ill see if i ca simplify it into something similar to the above recipe. It calls for egg, but im going to try it without when i do make it. Ill have the results by monday! xD

    • Mike Bridge profile image
      Author

      Mike Bridge 4 years ago from Long Island, NY

      I'll see if I can't work out a good one for you ^.^ Usually I use the above recipe for a cookie base, and add or subtract ingredients as needed. I haven't tried a sugar cookie in a bowl in awhile, but ill give it a go over the weekend ^.^ Glad you enjoy the recipes :D

    • duffsmom profile image

      P. Thorpe Christiansen 4 years ago from Pacific Northwest, USA

      These little recipes of yours are great, keep them coming! Could you do a sugar cookie recipe? :-)