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.
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.
Really, it’s just a whole lot of chocolate chip cookie comfort in a mug.
See How to Make It – So Easy!
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Two Years Ago: Baked Tilapia with Ginger and Cilantro
Three Years Ago: Delicious Braised Brisket with Mushrooms
- 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)
- 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.
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.
Recipe Source: sent to me by a blog reader, Jill (thanks!) – I added the coconut oil option