Ingredients
- 1 tablespoon butter
- 2 tablespoons light or dark brown sugar
- 1/8 teaspoon vanilla extract
- Pinch of salt
- 2 teaspoons whole milk
- 3 tablespoons all-purpose flour
- 2 tablespoons chocolate chips, chunks, or disks
- Flaky sea salt, for sprinkling (optional but highly recommended)
- 2x: Double all ingredients
- 3x: Triple all ingredients
Instructions
Step 1:
Place the butter in a microwave-safe bowl or glass measuring cup. Microwave for 20–30 seconds, or until fully melted.
Step 2:
Stir in the brown sugar until thoroughly combined and smooth.
Step 3:
Add the vanilla extract, salt, milk, and flour. Stir until a soft dough forms. Fold in the chocolate chips.
Step 4:
Transfer the dough to a microwave-safe plate. Flatten into an even circle about 3½ to 4 inches wide to ensure even cooking.
Step 5:
Microwave for 30 seconds. Microwave another 30 seconds, then an additional 20–30 seconds, or until the top looks dry to the touch and the chocolate is bubbly. Total cook time is typically 60–90 seconds depending on your microwave.
Sprinkle with flaky sea salt immediately after cooking. Enjoy warm with a spoon, or let cool for 1–2 minutes before transferring to a wire rack.
Notes
- Microwave in stages: Every microwave varies in power. Heating gradually prevents overcooking and keeps the chocolate perfectly melty.
- Use a glass measuring cup: Melt and mix everything in one container for easy cleanup and simple stirring.
- No need to measure perfectly: The milk and vanilla only require a small splash — just avoid adding too much or the dough will become thin.
- Choose your chocolate wisely: Chips work great, but chunks or disks create larger, gooier pools of chocolate.
- Flatten before cooking: Press the dough evenly so it cooks consistently.
- Finish with sea salt: A sprinkle of flaky sea salt enhances the chocolate flavor and balances the sweetness beautifully.
- Let it cool slightly: The cookie firms up as it cools. Wait 1–2 minutes before lifting, or dig in warm right off the plate.
