Introduction: This recepie uses a microwave as a part of the preparation process. Microwaves heat food using low frequency electromagnetic radiation. The body of the microwave is a Faraday cage (that’s science speak for an enclosed metal cage) which prevents the microwaves from leaking out into the room. This is the same principle which makes solid bodied cars (not convertibles) very safe places during thunderstorms. If lightening hits your car the electric charge will be guided around the surface area of the car and to the ground and you will be perfectly safe.
Microwaves cook food by transferring kinetic energy from the microwave to the food through the processes of ionic conduction and dipole polarization. Temperature is a measure of average kinetic energy, so this warms the food and cooks it. You can read more about this here (http://www.microwavetec.com/theor_basics.php), but basically the charged particles attempt to align themselves with the moving electric field from the microwave. You may have noticed that some foods heat faster than others, this is a result of concentration of ions and polar molecules as well as the ability of individual molecules to align to the electric field.
Materials (makes 15 cookies):
1/2 cup sugar
1/2 cup butter (one stick)
1/8 teaspoon salt (quick shake)
1 teaspoon vanilla extract
1/4 teaspoon baking soda
3/4 cup semisweet chocolate chips
1 cup whole wheat flour
Preheat oven to 325 F.
Unwrap the butter and place in a microwave safe dish. Microwave on high in short intervals until the butter is softened. Try to avoid liquidating the butter. When the butter is soft, blend by hand with the sugar until as paste is formed, then beat in the egg.
Add the salt, vanilla, and baking soda, and chocolate chips. Blend until smooth.
Add the flour and blend in as few strokes as possible to avoid developing gluten. Remember that gluten builds more easily in whole wheat than in white flour.
Spoon mixture onto ungreased baking sheet and bake for 10-15 minutes at 325 F. Cookies should be brown at edges.