Chocolate Chip Cookie in a Mug
This Chocolate Chip Cookie in a Mug is like enjoying a warm cookie in a cup. It's soft, light, fluffy, buttery, and is truly one of the best single-serve cookie you’ll eat - No eggs!
Servings 1 Serving
Calories 565kcal
Ingredients
- 2 tablespoons unsalted butter preferably at room temperature
- ¼ cup all purpose flour
- ¼ cup brown sugar not packed
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
- 1 pinch salt more for topping
- 2 ½ tablespoons semi sweet chocolate chips more for topping
Instructions
- Place butter in a large microwave safe coffee mug. Microwave until just melted (be careful not to overheat), about 30-60 seconds.
- Remove the mug from the microwave and let it cool slightly if it’s too hot. We prefer the butter to be fully melted, but not piping hot.
- Add flour, brown sugar, milk, vanilla, baking powder and salt. Stir well with a fork, until smooth. Mix in 2 ½ tablespoons chocolate chips.
- Microwave on high for 1 minute and 20 seconds for a wide mug (as shown in the picture) or 1 minute and 30 seconds for a tall, narrow mug. Cooking longer might make the cake drier!
- Remove it from the microwave, then sprinkle with more chocolate chips and a pinch of sea salt. Enjoy it hot!
Video
Notes
Butter - Use unsalted butter, or reduce the added salt if using salted. I prefer to use room temperature butter as it melts faster without making the mug hot.
Brown sugar - I love using dark brown sugar for its rich, molasses-like flavor, however, light or golden brown sugar works just as well.
Enjoy Hot - Like most microwave cakes, it can dry out if eaten later, so we recommend serving it hot for the best texture!
Nutrition
Serving: 1 Serving | Calories: 565kcal | Carbohydrates: 100g | Protein: 7g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 268mg | Potassium: 374mg | Fiber: 4g | Sugar: 67g | Vitamin A: 767IU | Calcium: 235mg | Iron: 4mg