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Ingredients
- 2 tablespoons unsalted butter, melted
- 1 teaspoon whole milk, room temperature
- 1 tablespoon brown sugar (soft and moist, not dry and crumbly)
- 1/2 teaspoon vanilla extract
- 1/3 cup all-purpose flour (measured properly using the spoon and level method, not scooping the measuring cup)
- 1/4 teaspoon baking powder
- 1/8 teaspoon table salt (omit if using salted butter)
- 2 tablespoons semisweet chocolate chips
Instructions
- In a medium bowl, whisk together the melted butter, milk, brown sugar, and vanilla until the sugar has dissolved, at least 1 minute. Do not skimp on whisking, or your cookie will end up grainy.
- Stir in flour, baking powder, and salt until it resembles a soft and slightly sticky cookie dough. Stir in the chocolate chips.
- Transfer dough to a 6-ounce ramekin or 12-ounce standard microwavable mug. Microwave on high for 40 seconds. The top should look set. If the edges are a little too wet, microwave for an additional 10 seconds.
Do not overcook your cookie! If you're still unsure if it's done, it's better to have it under and gooey than dry and hard.
- Cool for 10 minutes, then serve immediately.
