It will be easier to cream the butter if it’s at room temperature. If you need to, soften the butter in the microwave in 5 second increments.
Once you’ve stirred in the liquids, your batter should be mostly runny.
Avoid over mixing the batter or the cookie might be tough.
Slightly flattening the cookie will help it spread out and bake evenly in the microwave. You can place a few extra chocolate chips on top of the cookie if you want it to look and taste even more chocolaty.
This cookie is best if served or eaten immediately. If you let it sit too long, it may harden.
It will only take a little time in the microwave for the butter to melt. Try 5 seconds before adding more time. You don’t want to boil the butter or it will start sputtering in your microwave.
You can use 2 tablespoons of just one kind of sugar, if you like. The brown sugar will give a richer flavor because it’s flavored with molasses.
You could store the egg white in the refrigerator to use in another recipe. Just use it within a few days.
Avoid eating any of this cookie dough before cooking it since it does contain raw egg yolk.
Avoid microwaving the cookie for more than 1 minute total. The cookie will keep cooking as it cools, so you don’t want to microwave it too much.
If the butter is hard, you can set it on a plate or in a bowl and soften it using the microwave. Just ensure that you don’t melt the butter.
If you don’t have vanilla extract, consider substituting almond extract or you could just omit it.
Avoid mixing the dough too much or the chocolate chip cookie bars will be tough.
You can also use cooking or baking spray to prepare the baking dish.
Your microwave should rotate the bars as they cook. If your microwave doesn’t have a rotating tray, turn the baking dish a quarter turn after every minute it cooks.
