2 minute chocolate cookie is a quick chocolaty fix for anybody!! With just a few ingredients; no electric mixer or beater needed; this crispy fudgy cookie is ready in less than 2 minutes (in a microwave)!!
From my previous blog posts, you must have all noticed that I love chocolate!! So when I was looking to make something quick and easy and when I came across this this amazing recipe online, it intrigued me. I can have chocolate in any form and when I saw this one for homemade chocolate cookie, that too egg less, ready in 2 minutes, I decided to try it out!!
I did some experimenting and tried microwaving and baking in convection oven mode too.
Multigrain Cookie:
I made some with multigrain atta/flour too. I added a few drops of vanilla essence. It came out good, but had a grainy taste to it. I could go for it as a healthier option.
Convection mode cookie:
I baked one in a convection oven at 375 degrees or 190 degrees centigrade for 12 minutes. It also came out good, although it did not spread as much as the microwave one!!
So, take your pick, microwave one, multigrain healthy cookie or an oven baked one!!
Yes, could not resist taking a piece of the cookie!! This is going to be my to-go recipe for a quick chocolate fix!!! Treat your kids to this fast and easy cookie and they will love you more for it!!
Do try and let me know how they turned out in the comment box below.
You will love these too : Marbled choco-peanut butter bars, double chocolate chip cookes (egg free), soft and fudgy chocolate chip cookies, eggless jam-filled thumbprint cookies etc.
Ingredients
- 2 tablespoons all-purpose flour/maida
- 1 ½ to 2 tablespoons sugar
- 2 to 3 small pinches of baking powder
- A big pinch of salt
- 2 tablespoons melted butter
- 1 teaspoon milk
- Few dark chocolate and white chocolate chips
Instructions
- In a small bowl, mix the flour, sugar, baking powder and salt till well mixed, either with a spoon or whisk.
- Add the butter and milk and mix till soft dough forms.
- Place this on a microwaveable plate, flatten slightly.
- Initially, microwave for about 30 seconds, then 15 seconds, then 10 seconds and then 5 to 10 seconds. Cooking in intervals is important in order to avoid burning of the cookie.
- The top should still be soft but there should be cracks all over.
- Take it out and gently press some nuts or chocolate chips; I have used both white and dark chocolate chips.
- Cool for about 20 minutes or till completely cooled.
- Enjoy this yummy, fudgy chocolate cookie with a glass of milk!!
Notes
Every oven is different, so adjust according to the wattage of your microwave oven.
For a less sweet cookie, use only 1 ½ tablespoons of sugar.
It is important to let the cookie set and cool completely, or it will break apart.
If you find it difficult to remove the cookie from the pan, try greasing the pan lightly or bake over parchment paper.
Remove gently from the pan (after a minute or so) with a flat ladle and place on rack to cool completely.
Method:
- In a small bowl, mix the flour, sugar, baking powder and salt till they are well mixed, either with a spoon or whisk.
- Stir in 2 teaspoons of cocoa powder.
- Add the butter and milk and mix to form a soft dough.
- Place this on a microwaveable plate, flatten slightly.
- Initially, microwave for about 30 seconds, then 15 seconds, then 10 seconds and then 5 to 10 seconds. Cooking in intervals is important in order to avoid burning of the cookie.
- The top should still be soft but there should be cracks all over.
- Take it out and gently press some nuts or chocolate chips; I have used both white and dark chocolate chips. After about a minute or so, place gently on wire rack to cool.
- Cool for about 20 minutes or till completely cooled.
- Enjoy this yummy, fudgy chocolate cookie with a glass of milk!!
Note:
- Every oven is different, so adjust according to the wattage of your microwave oven.
- For a less sweet cookie, use only 1 ½ tablespoons of sugar.
- It is important to let the cookie set and cool completely, or it will break apart.
- If you find it difficult to remove the cookie from the pan, try greasing the pan lightly or bake over parchment paper. Remove gently from the pan (after a minute or so) with a flat ladle and place on rack to cool completely.
- This cookie is best eaten the same day.
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