60-Second Chocolate Chip Mug Cookie
You are only a minute or so away from a decadent, delicious, chocolate chip mug cookie made start-to-finish in a mug and “baked” in the microwave!
Whether or not you are on a no sweets, healthy eating, juice detox, cabbage only (don’t do it) diet this month, I’m a firm believer that it is ok to allow yourself a bit of indulgence every now and then (says the girl who probably indulged a bit too much in December).
Instead of making a whole batch of cookies and having them stare you in the face for three days straight while you try to figure out every which way to avoid the temptation, the next time you need a little sweetsie something, consider this 60-second chocolate chip mug cookie.
Made in a mug.
Cooked in the microwave.
Warm and melty, this mug cookie is luxurious with a scoop of ice cream or frozen yogurt. Like any mug cake/cookie, it tastes best eaten right away.
See How to Make It – So Easy!
I’ll leave it up to you whether or not you decide to share.
No judging here.
Not all microwave mug confections are created equal (I’ve tried some pretty bad ones in my day) but I’m a serious fan of this chocolate chip cookie version.
It’s right up there with this decadent Nutella mug cake and this homemade Funfetti vanilla one, and all three variations make me happy that I can have a warm cookie in just minutes.
Really, it’s just a whole lot of chocolate chip cookie comfort in a mug.
One Year Ago: Spinach Salad with Sweet-Spicy Nuts, Apples, Feta and Bacon
Two Years Ago: Baked Tilapia with Ginger and Cilantro
Three Years Ago: Delicious Braised Brisket with Mushrooms
60-Second Chocolate Chip Mug Cookie
Ingredients:
- 1 tablespoon melted butter or coconut oil
- 1 tablespoon granulated sugar
- 1 tablespoon brown sugar
- pinch of salt
- 1 egg yolk
- 1/4 cup all-purpose flour
- 2 tablespoons chocolate chips (regular size or mini)
Directions:
- Very lightly coat the inside of a 6- or 8-ounce mug or ramekin with a smidgeon of cooking spray, butter or coconut oil. Mix all the ingredients together in the mug (to avoid the batter being crumbly, mix the butter, egg yolk, sugars and salt first before gradually stirring in the flour and adding the chocolate chips).
- Microwave for one minute at 80% power (I have a 1,000 watt microwave; if your microwave has more or less watts, you may need to adjust the time a bit). The top will look light and yellow and may even seem undercooked but if you gently press the top and it lightly springs back, it’s perfect (don’t overcook or it will be dry and tough in spots).
- Serve warm with a scoop of vanilla ice cream, if desired.
Notes:
Little update: I realized after I posted this (and tried it with this variation) that if you are making more than one at a time, try using a whole egg, whisking it, then splitting the egg mixture between the two recipes/mugs. That way you aren’t wasting two egg whites. It works just fine that way – give or take, it’s about a tablespoon of egg per mug.
Also, to avoid the batter being crumbly (thanks to the commenters who stumbled upon this), mix all the wet ingredients first: butter, egg yolk, sugars and salt. Then gradually add the four and stir in the chocolate chips.
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Recipe Source: sent to me by a blog reader, Jill (thanks!) – I added the coconut oil option
yumm! i used gluten free flour but it still turned out pretty delicious:)
was a bit crumbly though…
Mine works perfectly every time! Great recipe and still works if you double it and leave for 2 minutes!
This mug cake came out great!
I used Bobs Red Mill Gluten Free flour mix in place of AP flour and used a whole egg.
It was delicious!
I’ve been craving chocolate chip cookies but have been trying to lose weight. I thought this sounded perfect for a craving without having a whole batch of cookies sitting at the house. I’m glad I ran the nutrition on it before I made it. One mug is a whopping 525 calories. I don’t want to be a downer but for those trying to watch their weight this is exceptionally high in calories. I was bummed because it looked delicious.
Um, no offense, but why are you rating a recipe if you haven’t actually made it? If a recipe is high in calories, just skip it. I personally luv this mug cookie. I split it with my hubs and it’s about 225 calories each (my calorie counter on my app says the full recipe is 450 calories). Still a splurge, but well worthit.
Oh my, this was so delicious. Came out perfect. I ended up nuking it for 15 extra seconds and it was fabulous!
So happy you liked this, Annie!
Thank you so much for sharing your recipe! I’ve tried numerous recipes and they just tasted ‘eggie’. This tastes just like a chocolate chip cookie with ice cream You just made my closet snacking so much easier (2 small toddlers. Don’t judge.)
It was really good! I just had to add a little bit of milk (2%). Also next time I think I would mix it in a bigger bowl and then pour it into a mug, just to get all the clumps out.
Has anyone tried mayonnaise to sub for the egg and butter? I has occurred to me that it might just work to simplify things and cover both ingredients.
OMG! I wish I haven’t read this post! Just made this TWICE in the middle of the night. Awesome! Now I’m gonna do something that I hate when people do- talk how I’ve changed the recipe, but may be this will help the others… The first “batch” looked a bit dry, so I added 2 tablespoons of milk. Turned out perfect! For the second batch I’ve put like half teaspoon of baking powder to make it fluffier and didn’t add milk. For my taste it was even better. My personal lifehack for mug cakes – don’t use the mug, use a wider, less deep dish. I use a small bowl. It helps the dough to bake evenly .
Anyway, thanks, Mel, the recipe is amazing!
Of course, use a dish! Brilliant. Game changer.
This was delicious! I didn’t have any chocolate chips so I dotted the batter with nutella and it was amazing. Thanks for the recipe. 🙂
I’ve been saving this little gem for a cloudy day and I just gave it a whirl. I doubled the recipe, used 2 small ramekins, mini chocolate chips and added 1/4 tsp. of baking powder per ramekin. All went well! Thanks, Mel.
Add a tiny bit of vanilla and a tad bit of salt (more granular the better). Then put a little milk in it.
This was really gross. I made it how you suggested (mixing wet ingredients before adding flour) and even added milk and it was super crumbly and dry. Didn’t even taste like a cookie. Not sure if I’d attempt this again but might considering the amount of good reviews in the comments..
I made this using 2 tbsp of cocoa powder and 2 tbsp of sugar instead of chocolate chip cookies, and then added a bit of milk (didn’t measure how much, just tried it because it seemed too dry) and it turned out to be an amazing brownie!
I made this and found it to be heavy and dense, not good at all. I would not make it again. I thought a cookie made in the microwave would not be good but I thought I would try it and see. It was awful, a waste of ingredients.
So I just tried this and made it gluten free. Not bad. It is a bit cake(ier) than I would call a cookie but def something I’ll add to my go tos
I am eating this right now and I wanted to thank you. My husband is on a diet and I’ve had a rough few days, I needed a treat I could make for one person and this turned out fantastic! Thank you !
Wow. This is actually really good! And I am very picky about my chocolate chip cookies! Prefect nap time treat for myself 🙂
This was awesome! I made sure to lightly measure the flour to avoid the crumbly problems and it was perfect.
i put the batter in an ice cream cone before cooking
Could you bake this in the oven instead of microwave?
I’m not sure, I haven’t tried it that way.
wow this tastes horrible I’ll buy cookies instead of wasting my time
Maybe you made it wrong mine was delicous
I made this tonight and while it didn’t resemble the picture at all, it tasted amazing! It’s the perfect thing to hit your sweet spot! I mixed the wet ingredients first, then added the flour, but it was still pretty dry and crumbly. I went with it though and it tasted just like you’d expect, I’ll definitely make this again. I wonder, would just using the whole egg cause problems? It could use a little more moisture I think.
You could try a tablespoon of milk if it is too crumbly.
Tried this tonight. Followed to a t, tasted like crap! No flavor at all 🙁 way to waste my carbs
I substituted the egg for 1/2 tbs of vanilla and 1/2 tbs of unsweetened apple sauce then added just a dash of baking powder as I am allergic to eggs this is by far the best cookie dough turned cookie I’ve had!
I used the whole egg and it was fabulous! I didn’t have any ice cream but I did have some cream. Even without the cream it would have been fine. This is no where near as dry as some of the others I’ve tried. And I’ve tried a lot of them!
Love this recipe. Thank you.
I substituted 1/8 c of cornstarch for the flour for a gluten free option (and used half of a whole whisked egg) Light and spongy! But chips sank to the bottom.
I made this for my kids this morning. I also used 1whole egg and split it between the 2 mugs. The kids loved these!!! Thank you for sharing this!!!! Happy mom and kids!
Just wanted to pop in and say that I tried the recipe again, mixing the wet ingredients first, and it came out perfect!
I just wanted to add that I used a whole egg (sheer laziness), and mine was way more like a cake than a cookie. I also may have over mixed and over cooked, but the egg might be the real culprit. It was easy enough that I’ll probably try it again, though. 🙂
So, so good! I had my doubts but it turned out great. Followed the mixing instructions exactly and used coconut oil. My microwave is 1100 watts, so I did only 45-50 seconds and it was perfect!! Thanks for another winning mug recipe!
You are definitely the queen of microwave mug recipes!! They always come out perfectly, unlike a lot of mug recipes out there. I can’t wait to try this! Pinned 🙂
So I have to share. . .we have made these a few times since you posted the recipe. Last night, my younger son (13) and I came home from a late practice to see mugs lined up on the counter – my older son (15) had mixed them up but not yet microwaved them. My older son and I cooked ours and ate them right away, but my younger son said he wasn’t hungry and put his in the fridge. Today in his school lunch. . .taco pie, cashews, and his mug cookie (he has a microwave at school). He will DEFINITELY be the envy of the lunchroom!!!
These were yummy. Not quite like the real thing…but a fun treat nonetheless and we’ll do it again. We mixed the ingredients in one bowl (mixing wet ingredients first) since we were doing two and then divided them between two mugs. I was surprised at how big one portion was. Thanks for the recipe. Love your site!
Oh my! I’ve heard of a cake in a mug, but a cookie? Now we’re talking!!!
We were looking for a little something sweet after lunch today and made one of these to share a spoon or two each. It was excellent, and so much fun to make. I had no trouble with it being crumbly, but did mix everything separately as suggested, until it was combined like cookie batter. We didn’t have ice cream, but enjoyed it just plain. Delicious!
Oh my goodness–I found this recipe a few minutes ago and decided to try it. I just finished eating the cookie and wow! was it good. I topped it, still warm, with a big scoop of vanilla ice cream. I used a whole egg, whisked the egg and divided it–about 2 Tbsp. to each half. Will save the rest of the egg for another cookie tomorrow. I also mixed the cookie in a bowl and poured it in the mug. Thanks for a terrific recipe.
I made this but used gluten-free flour. I have now had it three times in 12 hours. I think I need an intervention.
Hahaha I love your honesty!
Oh! That so hit the spot. First time recipe maker from your site and could not be more pleased.
I had no choc chips, but i did have a box of roses in the pantry, grabbed a couple from the box and cut them up. Was just as awesome. 🙂
Thank you!
Oh, my! Heavenly and dangerous…
These are my favorite microwave treat to date! Dangerous! My kids loved making their own and enjoying with icecream…thanks so much!
I’m so glad I came back to check the comments (and the new note up top)! My first try was crumbly and just ok. Subsequent tries were both fantastic with the wet/dry mixing suggestions. Thanks!!! I think…. 😉
These look awesome. My kids are planning on the funfetti ones this weekend. 🙂
Mel,
I was going to ask you if I could just use a whole egg so i don’t have to throw out an an egg white, and then I notcied you suggested to Tiffany to try a whole egg. Is there a reason that this recipe calls for only the egg yolk? Thanks Mel! I’m trying this tomorrow:)
It calls for an egg yolk mostly because a whole egg would be too much for one mug cake.
Fun! My fiance tried making it last night, and it was a crumbly mess like others have mentioned. BUT I gave it a shot again tonight, and it was much better! The key was mixing the wet ingredients first (butter, egg, white & brown sugar), then adding the dry ingredients (salt & flour). Made a huge difference!
I tried this twice and it was a crumbly mess that looked very unappetizing. My family and I are very disappointed since this looked (and smelled) so good.
This is one of those recipes I should never never never know about. In sixty seconds I can succumb to a SWEET ATTACK. What a cool recipe!
Made this for me last night. Asked my husband if he wanted one and he said no. When I topped with Ice cream and chocolate syrup he came over and said where is mine? Silly man. Made his and he said “Where has this been all of my life?” Loved it.
Wow! Yum! I saw this recipe this morning and had to try it right away, for breakfast none the less…. The first time I melted coconut oil and mixed in the sugars and salt and then dumped in all the flour and then egg yolk. It turned out dry like some of you others have said, but I heated it anyway and it didn’t work. Still tasted yummy tho so I decided to try again using a little milk if needed. This time I melted butter, mixed in the sugars, egg yolk, and then mixed in the flour a little bit at a time. It was a totally different story, looking more like cookie dough should. Heated it and it was perfect. I DIDN’T use the milk. And I even forgot the salt…. Really it probably isn’t a good thing I found this recipe… Now I’ll likely want one about daily. So much for the ‘not wanting to make a whole batch of cookies cause I’ll want to eat too many’ thing…
Thanks for posting Janelle! I was wondering why ours were so dry. I thought maybe the butter got cold while we were adding the dry ingredients. I’m trying it your way next time!
Thanks for the tips on mixing, Janelle! Sounds like that will be super helpful for those that are having it turn out dry.
I was using a large egg. I did think that the next time I tried to make it, I would mix all the wet ingredients first and then add the flour gradually, just like you do for normal cookies! I’ll give that a try and let you know the verdict. Thanks for all the tips everyone!
Hi Mel! I tried to make this last night since I happned to have all the ingredients, and I happned to have a cookie craving! But it just didn’t turn out. My mixture was so incredibly dry. Is it supposed to be like that? I tried microwaving it anyway and it was just a dry, sandy mess, and didn’t look anything like yours. Any suggestions? Did I do something wrong? I kept checking the recipe to see if I missed an ingredient or something to give it more moisture, but I didn’t. The funny thing is that I have another cookie recipe that uses just egg yolks and it never turns out for me either. It’s always way too dry as well.
Me too! My batter didn’t look “wet” enough but I microwaved it anyway hoping it would come together. It didn’t… I’m thinking maybe I didn’t use enough Coconut oil.
Sorry it didn’t work out Tiffiny! The mixture definitely shouldn’t be dry and sandy. What size eggs are you using? If you dare try it again, maybe use a whole egg and see how that goes or even a tablespoon of milk.
Tried it again using the wet/dry tip and it worked! Thanks 🙂
I totally agree – I need more balance in my life than to go cold-turkey on all treats in the new year, but a whole batch of cookies is dangerous. I’ve never had a really good mug cake, but this cookie looks absolutely amazing! I’ll definitely be trying this – thanks for the recipe, Mel!
Have printed it out to give it a whirl. Sounds like the perfect antidote for these cold winter days!
I love this! Sometimes you just need a warm cookie, RIGHT NOW. 🙂
I think this was the first time I tried a recipe the same day you posted it and it did not disappoint! This was the perfect dessert for hubby and I tonight! No leftovers, so it didn’t mess up our diet. Thanks for another great recipe!
Yum! There is nothing I love more than a chocolate chip cookie so I will definitely try this! I love that they are easily made dairy free with coconut oil and high quality semi sweet chocolate chips! (My son has a dairy allergy.)
Oh this is just the thing for when those yens strike. I could even bring a covered mug to work and microwave when said yen hits!
Not that I’m addicted to cookies or anything….
But, this would be perfect to make at the same time with the Ginger Crinkles you have posted. They use egg whites.
Make a healthy cookie and then reward yourself!
Oh no, this might be bad to know. That I can have a single serving chocolate chip cookie in a couple minutes is probably not information I should have! I didn’t know there was such a thing as mug cookies – how awesome is that! Looks amazing!
This was pretty nasty, wouldn’t recommend 🙁
This was actually the best microwave mug dessert I have tried…and I have tried a lot. OK maybe it’s tied with the mug cheesecake I had lol. I would retry this something must’ve went wrong for you. Make sure your butter didn’t get too hot or boil . Take it out whIle there are still soft solid pieces and stir to complete the melting process. Also try only cooking for 30 seconds,taking out and siting for one minute and then microwaving for about her 15. Delicious! Mine was an exact repliCA of a chocolate chip cookie straight oUT of the oven!
Ok. Realized I was using bread flour. Attempt #3 turned out perfect with all-purpose. Eek!
I tried both versions (coconut & butter) and neither turned out for me. I’m blaming my microwave and considering it a blessing — this could’ve been bad.
Thank you! I have been NEEDING a cookie but I know if I make a batch my self control will head to the islands on vacation. I have had some bad mug food and just ended up avoiding the recipes but everything of yours I have made has been awesome! This will be a great little treat this week (because eating healthy all week deserves some reward!)
I have tried different versions of this in the past, and this is the first time it has turned out! I think the minute at 80% power was the trick. Thanks!
Hi Mel, so glad you liked the recipe.
Yummmm…just had this with my lunch today and it was perfect! I like this idea so much to indulge in once in a while. The minute you tell me I can’t have something I crave it….so this is just perfect to enjoy and then not have the rest of the batch “calling me” to keep eating! LOL Thanks so much, Mel, for posting such varied wonderful recipes. You really make a difference in quite a lot of people’s kitchens and their lives as well…I can tell from all of the wonderful comments I read here. I look forward to your blog posts each week. Best to you and your loved ones in 2015!
Thank you, Gail! So happy you tried this recipe so quickly and that it helped with the small craving!
Just got your email with this recipe and had to immediately try it. I used the coconut oil and a 6 oz glass ramekin. I loved it. I put a little chocolate ice cream on top. The warm delicious cookie with cold ice cream on top was perfect. Your recipes always turn out great, love your blog and thanks for sharing:):)
Love that you tried this so fast, Robyn, and now you have me running to the kitchen to make it with some chocolate ice cream on top. Yum!
Wow, this is clearly going to be the highlight of this really boring, dark and cold wednesday. The swedish winter needs to be brightend up at almost any cost…
I kind of love it that you posted this today. It’s my birthday, and I just wrote a post on my blog with 30 things about me. #1 on the list? That a chocolate chip cookie is my dessert of choice. So to be able to make one in 60 seconds? In the microwave? Basically a dream come true! 🙂 Thank you!
Happy birthday, Amy!
Bless you! I’m always craving chocolate chip cookies but just don’t often have the time (or energy) to make a pan. Problem solved! Can’t wait to try this.
Could this be doubled, but beat 1 whole egg outside the mugs and split it between the two, rather than 1 yolk in each mug? Or would the egg white ruin it? Trying to reduce waste 🙂
Funny timing, Laura! I was just hopping online to add a note to the recipe that if making two, I’d use a whole egg, whisk it up, then split the egg mixture in half for each mug. I’m guessing it’s about a tablespoon, or thereabouts, of egg per recipe.
I am on a healthy kick, but I do have one sugar day a week and this is going to be my sugar! Thank you so much!
Was surprised at how good the funfetti one was…who knew a mug cake could taste so good? Can’t wait to try this one…I know it’s going to be yummy!
Oh, Mel, you can’t know how much I appreciate this. This kids are grown and gone, so its just my diabetic old hubs and I, and I don’t bake anymore because I can’t eat it all myself and he can’t have any of it. All my neighbors are diabetic, too, and I could only share with a couple of friends at best. I get so hungry for an occasional sweet. I got in the car and drove to Wal-Mart a few nights ago just to buy a Snickers. Your mug recipes are going to make my year! If I could just have a cookie once in a while I would be so much happier. Being denied things you love due to allergies or illness is one thing, but to be denied things because someone else is just isn’t fair. Can you see the tears of gratitude in my eyes? Now I’m going to go get that Nutella mug recipe. Thank you, thank you so, so much.
I love this, Mel! We had snow yesterday and have bitter cold temps and wind today. I’m going to make this for my daughter (and me) today!
I’m excited to try this! Anyone have any experience using a whole egg instead of just they yolk? Does it get eggy or super weird? Thanks!
I actually found the yolk wasn’t enough so I ended up using the while egg. It’s perfect!
Thanks!!! 🙂
I followed to the “t” using the whole egg and splitting it between two mugs as suggested. We did NOT like it. It was too quiche like in consistency. I have not tried the yolk only version to be able to compare it.
I wonder what would happen if I taught my guys to make these. Nah….I still need them to eat other stuff too.
These look yummy!
Would you be able to make a bunch of these and freeze them for when you want to microwave them? If so how long do you think you would need to cook them?
You’d definitely have to experiment, Sara – I haven’t tried that. Good luck!
It takes two minutes to make :p
Well now, Thank you!
I LOVED THIS
Bless you! My diet has been way too angelic this week, and I need a little somethin-somethin to prevent me from making a big recipe for something devilish.
I love your nutella one. Will add this to my ‘to-do’ list today. It will be perfect since it is freezing here and I am not leaving the house! Thanks!
I tried making this, and it ended up like warm cookie dough, since you warm it up in the microwave.
i actually made the funfetti version yesterday and added chocolate chips thinking, “man i wish i had a chocolate chip cookie.” thanks for posting. 🙂