My main squeeze is a real cookie monster, so I thought I’d try out a chocolate chip cookie “in a mug” recipe. It turned out, I had to try many-a-recipe and dirty many-a-mug trying to find a recipe that worked and actually tasted like and had the texture of a cookie. Some were crumbles, some were goop, some were like a sponge cake. Maybe someday I’ll be a real baker that can put together a recipe of my own but for now I’m sharing the one I found that I like best so far.
I read a fun fact that 13.5% of American adults admit to having eaten 20 or more chocolate chip cookies at a time. That sounds a bit on the wild side but I suppose it didn’t mention the size of the cookie, so I’m going to sit here thinking they must have been small cookies. Although, I have heard of state fairs selling cookies by the bucket. Either way, I hope this one serving recipe helps you avoid overindulging and eating all of the cookies.
This chocolate chip cookie in a mug recipe was very straightforward, and I love that you don’t have to make a big mess. Just be sure to use a microwave safe mug.
If you’ve got a sweet tooth and want to try another sweet single serve recipe, you can click the links below to find a couple, just try not to keep searching on the internet to try 20 or more 😉
Chocolate Chip Cookie In A Mug
Ingredients
- 3 tablespoons unbleached all-purchase flour organic
- 2 tablespoons dark brown cane sugar packed
- 1 pinch baking soda
- 1 pinch extra fine pink himalayan salt
- 1 tablespoon unsalted butter
- 1/8 teaspoon vanilla extract
- 1 egg yolk organic
- 1-2 tablespoons semi sweet chocolate chips regular or mini
Instructions
- Melt the butter in an 8oz (or larger) microwave safe mug (about 30 seconds).
- Stir in the brown sugar, vanilla and salt.
- Add the egg yolk and stir until smooth.
- Stir in the flour and baking soda.
- Stir in the chocolate chips.
- Microwave for 45 seconds until the dough puffs and looks dry.
- Carefully remove from microwave and enjoy!