Chocolate Chip Cookie in a Cup
This chocolate chip cookie in a cup recipe is not your average cookie. Rather, it has a cakier finish in a larger cookie form, but all the traditional tastes are there; chocolate, butter, and brown sugar. Microwave cake recipes have become all the rage for people who either don’t want to make a large batch of cookies because they are trying to be careful about how they eat or for those who just want a sweet treat fast. If you think the best chocolate chip cookies ever are the ones that are softly textured with gooey chocolate chips, you will love this chocolate chip cookie cup recipe.
Homemade cookie recipes from scratch are relatively easy to make but produce larger batches that you may not always need. When you are at home alone and have a dessert attack, you should whip up this chocolate chip cookie recipe because it serves just one, although it is easy enough to produce extra cookie cups since each one only needs a minute to cook in the microwave. You can use whatever microwave safe dish you like, whether it is a sturdy mug or a ramekin; just take note that the baking times may change depending on the size and proportion of the cup. In this cookie recipe, no bowls are required. Everything can be combined in the cup you are baking the cake cookie in, which means there is less washing up to do after the fact.
You probably know how to make choc chip cookies already, so the process of making this cookie cup recipe should be very familiar to you even though the baking process is a little different. Just like other chocolate chip cookie recipes, this microwave recipe uses butter, white and brown sugar, vanilla, eggs, and flour. In any cookie recipes, butter is the best kind of fat to use because of its fresh milky flavor. You may be tempted to use margarine because that is what you have on hand, but just be wary that baking is a science and your cookie cake recipe may not end up with its proper results or as rich a flavor.
Nutrition Facts for: Chocolate Chip Cookie in a Cup from No. 2 Pencil
Ingredients:Butter, granulated white sugar, dark brown sugar, vanilla extract, kosher salt, egg yolk, all purpose flour, chocolate chips.
* The entire recipe has been calculated for 1 servings.
* Percentages (%) are based on a 2000 calorie diet
* Per Serving
Calories 464, Calories from Fat 203, Total Fat 22.6g 35%, Saturated Fat 13.3g 67%, Cholesterol 245mg 82%, Sodium 401mg 17%, Potassium 147mg 4%, Carbohydrates 57.9g 19%, Dietary Fiber 1.6g 6%, Sugars 31.9g, Protein 7.7g, Vitamin A 13%, Vitamin C 0%, Calcium 8%, Iron 14%
The one issue with this easy bake cookies recipe is that it uses only the egg yolk, which means you will be collecting egg whites in your refrigerator every time you make this recipe. Rather than throwing away the remaining egg whites, always keep them, and refrigerate until you have enough to complete a recipe that needs egg whites. An ideal use for egg whites would be to make meringues in the oven. No matter how many egg whites you have on hand, you can make meringues; just whip up the whites while gradually sprinkling in granulated sugar, so they hit glossy peaks. One-quarter cup of sugar per egg white should be sufficient, and then it’s into the oven to dry. Thank you to Melissa, the author of ‘Number 2 Pencil’ recipe and lifestyle blog, for sharing her chocolate chip cookie in a cup recipe with us.**
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