1tablespoonsemisweet chocolate chipsplus more for garnish
In a bowl or a glass measuring cup with a pour spout, combine the flour, brown sugar, baking powder and salt. Stir together with a fork using the tines to break up any lumps of brown sugar. Add the oil, water, molasses, and extract. Stir together until smooth. Stir in 1 tablespoon semisweet chips.
Pour the batter into an 8 oz. (1 cup capacity) microwave-safe mug. Use a rubber spatula to effectively scrape all of the batter into the mug. Add a few more semisweet chips on top of the batter, if desired.
Microwave at 100% power for 45-50 seconds, or until the cake is well-puffed. Let stand for 2 minutes. A toothpick tester should come out without any uncooked batter clinging to it. Serve warm.
This recipe was tested in a 1000 watt microwave. Higher wattage will cook this cake faster, lower wattage will cook slower. Adjust the time 5-10 seconds accordingly.Turn the cake out onto a plate if desired. For easiest removal, spray the mug with cooking spray before adding the batter to it.This recipe will work without the molasses if you don’t have any on hand. It will not taste as cookie-like, but still delicious.Serve this warm with a dollop of whipped cream or topped with vanilla ice cream if you have it!