Chocolate Chip Cookies Mug

So you’re craving something warm, gooey, chocolatey, and utterly delicious, but the thought of getting out a dozen bowls, preheating an oven, and waiting ages for a full batch just sounds… exhausting, right? Same here, friend. We’ve all been there. Sometimes you just need a personal, instant hug in a mug, and today, my lazy-but-lovable culinary companion, we’re making a Chocolate Chip Cookie Mug. Get ready for your life to change (or at least your next 10 minutes to be way better).

Why This Recipe is Awesome

Okay, let’s be real. This isn’t just a recipe; it’s a *solution*. Why is it awesome? For starters, it’s pretty much **idiot-proof**. Even I, Queen of Occasionally Burning Water, haven’t messed this up yet. It’s single-serving, which means no temptation to eat an entire tray of cookies (unless you make multiple mugs, which, no judgment!). It’s lightning fast – from zero to warm, melty cookie in less than 5 minutes. Plus, minimal cleanup! One mug, one spoon, and you’re done. Your future self will thank you.

Ingredients You’ll Need

Gather ’round, my fellow snack enthusiasts! Here’s what you’ll need to conjure up this magic. Grab one of those microwave-safe mugs – preferably your favorite, because good vibes only.

• **1 tablespoon (15g) unsalted butter:** Melted. Don’t worry, we’re not precise baking today, so if it’s a little more or less, the world won’t end.
• **1 tablespoon (15g) granulated sugar:** For that classic cookie sweetness.
• **1 tablespoon (15g) packed light brown sugar:** This is your secret weapon for chewiness. Don’t skip it!
• **1/4 teaspoon vanilla extract:** A tiny splash for big flavor.
• **Pinch of salt:** Enhances all those sweet flavors. Don’t underestimate the power of salt!
• **1 egg yolk:** Yes, just the yolk! This keeps it rich and fudgy without being too eggy. Save the white for an omelet… or toss it, we won’t tell.
• **1/4 cup (30g) all-purpose flour:** The structure of our cookie dreams.
• **2 tablespoons chocolate chips:** Or more! Let’s be honest, **more chocolate chips is always the answer**.

Step-by-Step Instructions

1. First things first: Grab that microwave-safe mug. Add your butter to it and microwave for about 15-20 seconds until it’s **just melted**. Don’t let it get super hot and sizzly!
2. Stir in both the granulated and brown sugars into the melted butter until they’re nicely combined. Give it a good whisk with a fork.
3. Next, mix in the vanilla extract, that little pinch of salt, and our star, the egg yolk. Stir well until everything is smooth and creamy.
4. Now, gently fold in the flour. Mix until there are **no dry streaks left**, but be careful not to overmix. Just enough to combine!
5. Finally, stir in those glorious chocolate chips. You can press a few extra on top for a prettier finish, if you’re feeling fancy.
6. Microwave your mug cookie for **45-75 seconds**. Keep a close eye on it! It’s done when the edges look set and the center still looks a little gooey. Your microwave wattage will vary, so start low and add 10-second increments if needed.
7. Let it cool for a minute (or two if you have actual patience) before diving in with a spoon. It’s hot, my friend, trust me!

Common Mistakes to Avoid

Look, we all make mistakes. It’s part of the journey. But here are a few rookie errors to steer clear of:

• **Overcooking it:** This is the big one. If you microwave it for too long, you’ll end up with a dry, hard, hockey puck instead of a chewy cookie. **Less is more here**; it’s better to be slightly underdone and gooey than overdone and tough.
• **Using the whole egg:** We only want the yolk for richness and chewiness. The egg white will make it rubbery. So, separate those bad boys!
• **Forgetting the salt:** A tiny pinch of salt makes all the difference in balancing the sweetness and enhancing the chocolate. Don’t skip it!
• **Not stirring the butter and sugars enough:** You want them fully incorporated to get that nice, even texture and sweetness throughout.

Alternatives & Substitutions

Feeling adventurous or just missing an ingredient? No worries, we can improvise! That’s the beauty of not taking ourselves too seriously in the kitchen.

• **No brown sugar?** You can use all granulated sugar, but your cookie will be a bit crispier rather than chewy. Still delicious, just a different vibe.
• **No chocolate chips?** *Gasp!* But okay, fine. You can use chopped nuts, M&M’s, white chocolate chips, butterscotch chips, or even a spoonful of Nutella swirled in at the end.
• **No vanilla extract?** It’s not the end of the world. It adds a lovely aroma and flavor, but your cookie will still be good without it.
• **Vegan?** You could try a plant-based butter and a “flax egg” (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 mins) instead of the egg yolk. Results may vary, but it’s worth a shot!

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• **”Can I make this in advance?”** Honestly, this is meant to be eaten fresh and warm. It’s so quick, there’s really no need to make it ahead. Plus, it tends to dry out if left too long. Just make it when the craving strikes!
• **”My cookie is dry, what happened?”** You probably overcooked it, my friend! Remember, microwaves vary. Next time, try cooking it for 10-15 seconds less. It should still look a little gooey in the middle.
• **”Can I use regular butter instead of unsalted?”** Yep! Just reduce the added pinch of salt a tiny bit. But honestly, a pinch more salt won’t hurt in this context.
• **”What if I don’t have an egg yolk, can I use a whole egg?”** You *can*, but it won’t be quite the same. A whole egg makes it more cakey and less cookie-like. The yolk provides that rich, chewy texture we’re after.
• **”Can I bake this in an oven instead?”** You totally can! Transfer the mixture to a small, oven-safe ramekin or mini cast-iron pan. Bake at 350°F (175°C) for about 10-15 minutes, or until the edges are golden and the center is set but still soft.
• **”What toppings can I add?”** Oh, the possibilities! A scoop of vanilla ice cream, a drizzle of fudge sauce, whipped cream, sprinkles, a sprinkle of sea salt… go wild!

Final Thoughts

So there you have it! Your very own, utterly delicious, ridiculously easy chocolate chip cookie in a mug. This isn’t just a snack; it’s a testament to your ability to whip up joy with minimal effort. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Grab a spoon, kick back, and enjoy every warm, chocolatey bite. You’re a rockstar, and this cookie proves it. Enjoy!