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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cream the softened butter and sugar in a small bowl until smooth and well combined.
Add the milk, vanilla essence, and white vinegar, then mix well.
Gradually add the flour, baking soda, and salt, mixing until a soft dough forms.
Fold in the chocolate chips until evenly distributed.
Divide the dough into three equal portions using a spoon, then shape each portion into a thick cookie.
Place one cookie at a time on a microwave-safe plate lined with microwave-safe baking parchment.
Microwave on high for 20 seconds, then check the cookie. Continue cooking in 5–10-second intervals until cooked through. Cooking times vary depending on your microwave; mine took approximately 60 seconds per cookie.
Allow each cookie to rest for 2–3 minutes before serving. The cookies will firm up slightly as they cool.
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Use softened, room-temperature butter rather than melted butter.
Measure the flour carefully to prevent the dough from becoming too dry.
Avoid overcooking, as microwave cookies can become tough when heated for too long.
Cook the cookies shortly after preparing the dough for the best results.
Don't leave the cookie too long on the baking paper, it might stick.
Can I use melted butter instead of softened butter?
It's best to use softened butter to achieve the right texture for the cookies.
How can I prevent the cookies from becoming too dry?
Carefully measure the flour and avoid overcooking the cookies.
What should I do if my cookies are not cooking evenly?
Microwave the cookies in short intervals and check frequently to ensure even cooking.
Can I make more than three cookies at a time?
It's recommended to cook one cookie at a time for the best results.
How long should I let the cookies cool before serving?
Allow each cookie to rest for 2–3 minutes before serving.
