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Mixture: In a medium-sized, microwave-safe bowl (not a mug, but a similar size and shape, such as a small soup bowl), measure out the flour, sugar, cocoa powder, baking powder, and a pinch of salt. Mix the dry ingredients thoroughly with a fork.
Liquid ingredients: Add the milk, oil, and vanilla extract. Mix thoroughly until you have a smooth, lump-free batter. Make sure there are no dry powders on the bottom or sides.
Chocolate: If using, sprinkle in the chocolate chips now and mix into the batter.
Microwave: Place the bowl in the microwave and cook on high (800-1000 W) for about 1-2 minutes. Cooking time will vary depending on the power of your microwave and the size of the bowl.
Start with 1 minute and check. If the top is set but the middle is still a little soft, it’s done. If it still seems runny, continue baking in 15-20 second intervals.
Do not overbake! Overbake can dry out and become rubbery.
Serving: Let the cookies cool in the bowl for a minute. Serve it straight away, or top it with a scoop of vanilla ice cream, a dollop of whipped cream, or fresh fruit.
Why will this be your new favorite?
Incredibly fast: Ready in minutes, perfect for an instant sweet tooth.
Minimal dishwashing: No baking sheets, mixing bowls, or dishes to wash.
Make in batches: No need to bake a whole cake if you only want one serving.
Varied: You can add chopped nuts, hazelnut spread, strawberry pieces, or even a pinch of cinnamon to the basic recipe.
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