2 Minute Chocolate Cookie (Egg Free)

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)!!

micro-first-cookie1

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.

multigrain-cookies

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!!

convention-cookie

So, take your pick, microwave one, multigrain healthy cookie or an oven baked one!!

3-chocolate-cookies

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.

Method:

  • In a small bowl, mix the flour, sugar, baking powder and salt till they are well mixed, either with a spoon or whisk.

flour-and-sugar

  • Stir in 2 teaspoons of cocoa powder.

cocoa-mixed

  • Add the butter and milk and mix to form a soft dough.

mixed-dough

  • Place this on a microwaveable plate, flatten slightly.

dough-in-pan

  • 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.

baked-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.

on-cooling-rack

  • Cool for about 20 minutes or till completely cooled.
  • Enjoy this yummy, fudgy chocolate cookie with a glass of milk!!

Note:

  1. Every oven is different, so adjust according to the wattage of your microwave oven.
  2. For a less sweet cookie, use only 1 ½ tablespoons of sugar.
  3. It is important to let the cookie set and cool completely, or it will break apart.
  4. 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.
  5. This cookie is best eaten the same day.
2 Minute Chocolate Cookie (Egg Free)
Serves 1
2 minute chocolate cookie is a fast and easy fudgy chocolate cookie made in microwave with easily available ingredients.
Write a review
Print
Prep Time
5 min
Cook Time
2 min
Total Time
7 min
Prep Time
5 min
Cook Time
2 min
Total Time
7 min
1487 calories
149 g
86 g
94 g
15 g
56 g
279 g
240 g
117 g
1 g
30 g
Nutrition Facts
Serving Size
279g
Servings
1
Amount Per Serving
Calories 1487
Calories from Fat 835
% Daily Value *
Total Fat 94g
145%
Saturated Fat 56g
281%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 27g
Cholesterol 86mg
29%
Sodium 240mg
10%
Total Carbohydrates 149g
50%
Dietary Fiber 11g
43%
Sugars 117g
Protein 15g
Vitamin A
16%
Vitamin C
1%
Calcium
26%
Iron
44%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons all-purpose flour/maida
  2. 2 tablespoons sugar
  3. 2 to 3 small pinches of baking powder
  4. A big pinch of salt
  5. 2 teaspoons of cocoa powder
  6. 2 tablespoons melted butter
  7. 1 teaspoon milk
  8. Few dark chocolate and white chocolate chips (optional)
  9. Few drops of vanilla essence/extract (optional)
Instructions
  1. In a small bowl, mix the flour, sugar, baking powder and salt till well mixed, either with a spoon or whisk.
  2. Stir in the cocoa powder.
  3. Add the butter and milk and mix till a soft dough forms.
  4. Place this on a microwaveable plate, flatten slightly.
  5. 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.
  6. The top should still be soft but there should be cracks all over.
  7. Take it out and gently press some nuts or chocolate chips; I have used both white and dark chocolate chips.
  8. Cool for about 20 minutes or till completely cooled.
  9. Enjoy this yummy, fudgy chocolate cookie with a glass of milk!!
Notes
  1. Every oven is different, so adjust according to the wattage of your microwave oven.
  2. For a less sweet cookie, use only 1 ½ tablespoons of sugar.
  3. It is important to let the cookie set and cool completely, or it will break apart.
  4. 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.
beta
calories
1487
fat
94g
protein
15g
carbs
149g
more
Curry and Vanilla http://www.curryandvanilla.com/

Leave a Reply