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Microwave Chocolate Chip Cookie

A single‑serving chocolate chip cookie baked in a microwave.

From the Wikibooks Cookbook · 7 ingredients
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Why it works: Vanilla and chocolate are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Microwave Chocolate Chip Cookie

Serves 1
Time1.5–2 minutes

Ingredients

Directions

Make the dough

  1. Line a large microwave-safe plate with parchment.

  2. Beat the butter and sugar in a small bowl until light and fluffy.

  3. Beat in the egg and vanilla.

  4. Sift the flour and salt and fold into the butter mixture.

  5. Fold in most of the chocolate chips.

Bake and cool

  1. Scoop the dough into the center of the plate.

  2. Decorate with the remaining chocolate chips.

  3. Microwave the cookie for 1.5–2 minutes, depending on the microwave's power.

  4. Leave the cookie to cool.

Nutrition, whole recipe (rough)

851Calories
21 gProtein
27 gFat
126 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Vanilla + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Unsalted butter
Adds fat that makes the dough rich and tender while creaming with sugar traps air for lift.
Light brown sugar
Adds moisture and molasses flavor, helping the cookie stay soft and chewy.
Egg
Binds the dough and adds structure as it sets in the heat.
All-purpose flour
Provides the starch and gluten network that gives the cookie its body.
Dark chocolate chips
Add melting pockets of bittersweet chocolate that contrast with the sweet dough.

The step that matters

Microwave timing. Microwave power varies widely, and overcooking dries out the sugar and starch and turns the cookie hard. Check at the short end of the range first, since the cookie keeps setting as it cools.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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