Around SCAD, Columns, SCAD
Around SCAD, Columns, SCAD

Dorm Dining: Chocolate Chip Cookies

Photo by Grace Baines

Written by Grace Baines

With finals officially over the time to relax and indulge has arrived. So SCAD students, drop those paintbrushes, trade that Redbull in for a glass of something refreshing and take a deep sigh of relief. In celebration of the end of finals we’re making wonderfully gooey chocolate chip cookies in your microwave. This recipe is wonderfully simple; and isn’t it a life skill to be able to make cookies in a microwave?

Chocolate Chip Cookies

Ingredients and Tools

  • •1 Microwave safe coffee mug
  • •1 Spoon
  • •1 Tablespoon of butter
  • •1 Tablespoon of white sugar
  • •1 Tablespoon of brown sugar
  • •1 Large egg yolk (see instructions below to separate the yolk)
  • •3-4 Tablespoons of all-purpose flour
  • •About 2 tablespoons of chocolate chips
  • •Pinch of salt
  • •About 1/2 a teaspoon of vanilla

Choc Chip Cookies 2Preparation

  1. Put the tablespoon of butter into the mug and microwave until it melts.
  2. Add the tablespoon of white sugar and the tablespoon of brown sugar and stir until fully mixed.
  3. Add the pinch of salt and stir.
  4. Add the egg yolk and stir.
  5. Add the teaspoon of vanilla and stir into the mixture. The smell should be amazing right about now.
  6. Add the 3-4 tablespoons of all-purpose flour, depending on consistency desired.  3 1/2 tablespoons should give you a fairly gooey cookie.
  7. Stir in the flour. It’s going to look really dry at first. Keep stirring and the dough will properly mix, reaching the correct cookie consistency.
  8. Microwave the mug and dough for 40-45 seconds. The cookie will look very soft on top, but trust me, it is cooked on the bottom and any longer than 45 seconds will risk burning it.
  9. Grab your spoon and dig in. Happy end of finals everyone!

Ingredients and Tools for Egg YolkChoc Chip Cookie 3

  • 1 Large egg
  • A small microwaveable container for the egg white

    • Preparation of the Egg Yolk

    1. Crack the egg in half over the container.
    2.  Turn the egg so that the yolk settles into one of the two shell pieces.
    3. Separate the shell pieces so that the egg white falls into the container below. Pass the yolk back and forth between the two shell pieces to get the rest of the egg white to fall.
    4. Add the yolk into the recipe (step 4)
    5. To use the egg white refer to the Dorm Dining article on frying an egg. This creates an egg white omelet.
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