Microwave Chocolate Chip Cookie Recipe By Tasty

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

Steps:

• Grease a large (at least 8-inch (20 cm) diameter) microwave-safe plate with butter.
• In a medium bowl, use a whisk or fork to stir together the butter, sugar. Add vanilla extract.
• Add the egg and stir to combine.
• Add the flour and salt and stir until just incorporated
• Fold in 5 tablespoons of the chocolate chips.
• Scoop the dough into a mound at the center of the prepared plate. Lightly press the remaining chocolate chips into the top of the dough.
• Microwave until the cookie is dry on top and springs back when lightly pressed in the center, about 1½ minutes. Let sit for a few minutes to cool.
• Enjoy!