This microwave version of a deep dish cookie is easy to whip up. Add a scoop of ice cream and dig in while it’s still warm and melty.
This last week has been pretty crazy in San Diego between the unusual extreme heat and the scary fires. I’m so relieved that there is supposed to be a break in the weather starting tomorrow so that these fires will hopefully all be contained with no new ones sprouting up. We’ve been lucky enough to be far enough to not be evacuated and I hope everyone in San Diego continues to stay safe.
With temperatures reaching 100ºF, baking has been out of the question. But I was craving baked desserts and ice cream so I decided to experiment with making a deep dish cookie in the microwave. At restaurants, I love eating these baked in a skillet with a scoop of ice cream on top. You can’t put a cast iron skillet in the microwave, so I used ramekins instead.
These came out pretty tasty. It’s best to eat them right away, while the cookie is warm and the chocolate is melty. I highly recommend serving it with a scoop of ice cream on top. I topped mine with a caramel ice cream and used extra chocolate chips in the batter to make sure there is melted chocolate in every spoonful.
Microwave Deep Dish Cookie
- 1 tbsp unsalted butter melted
- 3 tbsp all purpose flour
- 1 tbsp white granulated sugar
- 1 tbsp light brown sugar
- 1 tbsp whisked egg
- 1/4 tsp vanilla
- 2 tbsp semisweet chocolate chips
- In a small bowl, mix all ingredients except chocolate chips until smooth batter forms. Scrape batter out with a spatula, into a 4 oz ramekin, pressing and spreading it evenly across the bottom. Add in chocolate chips and press into dough.
- Microwave for 50 seconds. Scoop ice cream on top and eat right away.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.