Chocolate Chip Mug Cookie

Name: Chocolate Chip Mug Cookie
Prep time: 5 min
Cook time: 1 min
Total time: 6 min
Ingredients: 2 Tbs butter (melted); 1 1/2 Tbs sugar; 2 1/2 Tbs brown sugar; 1/4 tsp vanilla; 1 egg; 1 pinch salt; 1/4 tsp baking soda; 1/2 cup flour; 1/4 - 1/2 cup semisweet chocolate chips

Six-minute Chocolate Chip Mug Cookie

The other day I put a teaser on our Facebook page that we were making these mug cookies for a quick dessert. I promised that I would post the recipe soon, and here it is. In the name of full transparency, the main image of this post is not the six-minute version of the recipe.

Here is why: I love a good chocolate chip cookie, so although they satisfy that sweet craving in a pinch, I have never really been crazy about any of the mug cookies I have tried. I figured out why; in the microwave they tend to turn out spongy and cakey. Not that it is a bad thing, it just isn’t a cookie to me.

I decided to do a little experiment when I made this mug cookie recipe again. I have made these a bunch of times, and there are a ton of mug cookie or mug cake recipes out on the internet. Most call for an egg yolk for a single serving. My first change is to use a full egg and changing to a two serving recipe instead of separating the egg and either wasting or saving the white for later. I also decreased the white sugar and increased the brown sugar for better flavor. Melting the butter is a must, brown butter would surely make this even better, but would add substantially to the time.

The last part of the experiment; cook it in the oven instead of the microwave. So, I did one of each with my two serving recipe. The microwave version cooks for just one minute, the oven version I cooked for fifteen minutes at 375 degrees. The time still needs some experimenting unless you like a molten lava cookie. It was very oozy in the middle since it is a big portion for a single cookie. I would probably turn the temperature down to 350 degrees and cook closer to 20 minutes next time.

The results; the microwave “cookie” came out as usual. Tasty and satisfying, but more of a chocolate chip cake than a cookie. The oven “cookie” came out even better with a blondie like consistency since it was baked in a ramekin. As I said, it was underdone, so it was gooey in the middle which honestly, I liked.

My conclusion: Even if you are in a hurry for a quick dessert, bake this in the oven instead of the one-minute microwave version. Sure, it will take fifteen to twenty minutes longer, but it is worth it! In my opinion this could make three servings, but we keep making it as two since there are just two of us. With three servings the bake time should be cut down also.

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