I am the dish lady.
Ever since this blog happened, I’ve been obsessively collecting colourful, bright, cute dishes. Dishes with polka dots, dishes with stripes, ceramic dishes, glass dishes. And then I saw these. Tell me you wouldn’t have bought them!
I got so excited seeing them, I didn’t bother checking if they were oven-proof or not. Turns out, they weren’t, you could only use them in the microwave or just as serving bowls. Thankfully, I read the usage instructions before I actually tested one of them.
I even wrote to Ashley Thomas, the designer who made these bowls. Just to confirm that they were in fact, not ok to use in the oven. I know, I sound crazy. I said I was the dish lady, didn’t I?
(I promise I’ll stop showing you pictures of empty bowls in just a minute.)
So, all my hopes of making Molten Chocolate Puddings in these oh-so-cute bowls dashed, I dejectedly put them back in the cupboard (they were on sale, so I couldn’t return them, even if I wanted to). And there they sat till this day. Because I mean, how much baking does one do in the microwave, right? I only use it when I’m craving something sweet and can’t wait long enough to bake a whole dessert. Like when I made this Emergency Mug Cake.
But, I wanted chocolate, I didn’t want to binge and I didn’t want to make that cake again. Now in the past, I’ve gotten a great many of those ‘Ten single-serve desserts you can make in the microwave’ links. I just couldn’t remember where I’d saved them.
So I looked up a single-serve cookie and this was it. I almost ate the laptop screen. And like her, I changed my mind about microwave baking too.
This single-serve cookie is the reason cookie addicts like me still have hope. Craving satisfied, and you don’t wake up the next morning, afraid to look at yourself in the mirror.
And, I got to use my awesome new bowls!!
The only problem with this cookie was it required me to separate the egg. I didn’t do a very good job of it, but like a regular oven cookie which needs the whole egg, a bit of egg-white in the microwave version did no harm. In fact, it’ll help it rise a bit if you like it puffy.
Other than that, this is easy peezy. It takes all of 5 minutes to make and is chewy and soft, and exactly how a chocolate-chip cookie should be.
But the gloomy monsoon sky and absolutely no sunlight has started making photographing my desserts a nightmare. I tried shooting at night, but we agreed they just didn’t look good enough. So, I woke up the next morning, made a double serving so that more light falls on the cookie, because the single-serving one sat too low inside the bowl. Then, as any real man would do, my husband climbed into our balcony and shot these lovely photos you see here.
Oh, and he also helped me separate the eggs. Again.
Look at that. So gooey!
What I will share with you here though are the original proportions because a double just becomes too much to eat at one time. Yes, there is such a thing. We took the bigger, well photographed one for our colleagues to dig into 🙂
I’d like to stress just one thing with this cookie. Don’t overcook it in the microwave. It’s ok if it looks a little wet around the sides, give it a minute and you’ll find it hardening by itself. Food baked in the microwave can dry out very easily, so you’d rather undercook it. Also, since every microwave works differently, bake your cookie in 30 second intervals, checking to see how much it’s cooked. Mine took 1 minute, yours may take more or less.
I also used only brown sugar, not mixed with white, because I liked the colour and taste of brown more. If you’d like to use a mixture, use one tablespoon of each.
Next time I will try using the whole egg, not bits of accidental egg-white, just to see how much the cookie rises. It’d be like a cookie cake!
So, get out your microwave-safe bowls and do this! Totally worth all the non-effort 😀
What you’ll need:
1 tbsp unsalted butter (or salted, but omit the pinch of salt that comes later)
2 tbsps brown sugar
A few drops of vanilla essence
A pinch of salt
1 egg yolk
3 tbsps regular flour
2 tbsps chocolate chips or chunks (I didn’t measure this, just estimated and threw a good amount in!)
What to do:
1. In your microwave-safe bowl or mug, melt the butter but don’t let it boil. Stir any leftover bits to melt it completely.
2. Add the sugar, vanilla and salt and mix well.
3. Add the egg yolk and mix again till completely combined.
4. Add the flour and mix well. It should look like regular cookie dough, add a bit more flour if it’s too runny or a bit of milk if it’s too thick.
5. Mix in the chocolate chips till they are evenly distributed in the dough. Flatten the dough with the back of your spoon.
6. Microwave on medium-high, or 70% power in 30 second intervals. Don’t cook it more than a minute unless it’s still completely runny. Let it stand for a couple of minutes and harden, then dig in!