Description
This Chocolate Chip Mug Cookie is a quick and delicious single-serving dessert that you can make in just minutes using your microwave. With a buttery dough packed with semisweet chocolate chips, it offers the perfect warm, gooey cookie experience without needing to bake an entire batch. Top it with a scoop of vanilla ice cream for an extra indulgent treat.
Ingredients
Scale
Cookie Dough
- 1 tablespoon unsalted butter (14 grams), melted (â…› stick)
- 1 tablespoon granulated sugar (13 grams)
- 1 tablespoon brown sugar (13 grams)
- 1 egg yolk (14 grams)
- ½ teaspoon pure vanilla extract (2 grams)
- 3 tablespoons all-purpose flour (23 grams)
- â…› teaspoon kosher salt
- 2 tablespoons semisweet chocolate chips (21 grams)
For Serving (Optional)
- Vanilla ice cream
Instructions
- Prepare the Mug: Spray a large microwave-safe mug with nonstick spray to prevent sticking. Set aside.
- Mix Wet Ingredients: In a small bowl, combine the melted butter, granulated sugar, brown sugar, egg yolk, and vanilla extract until smooth.
- Add Dry Ingredients and Chocolate Chips: Stir in the flour, kosher salt, and almost all of the chocolate chips, reserving a few to sprinkle on top. Mix thoroughly to form the cookie dough.
- Transfer Dough to Mug: Use a spatula to transfer the dough into the prepared mug, spreading it evenly.
- Top with Remaining Chocolate Chips: Sprinkle the remaining chocolate chips over the surface of the dough in the mug.
- Microwave Cookie: Microwave the mug on high power for 1 minute. The cookie will puff slightly and the top should look set when done.
- Cool and Serve: Carefully remove the mug from the microwave and allow the cookie to cool for a few minutes before enjoying. For an extra treat, serve warm with a scoop of vanilla ice cream.
Notes
- Be sure to use a large enough mug to prevent overflow during microwaving.
- Microwave power varies; if the cookie is undercooked after 1 minute, microwave in additional 10-second intervals.
- Use only the egg yolk for a richer cookie; the egg white is excluded to keep the texture tender.
- For a dairy-free version, substitute butter and chocolate chips with dairy-free alternatives.
- This recipe is best eaten immediately for optimal gooey texture.
