Chocolate Chip Cookie in a Mug

2014-07-17 13.00.09This has to be one of my all-time favorite, quick sweet tooth fixes. Just about every meal I like to have some type of sweet afterward to balance out the savory meal. I started making this a while ago, and even though it is so good it has a downside to it… you want to make it every day! It truly can be so tempting to whip up each night after dinner. My husband and I would cuddle up on the couch after dinner with one of these warm cookies and watch a movie. It was the perfect ending to the day, but after realizing we were doing that too often, we decided to limit them to a once-in-a-while treat! You will see how addicting they can be once you make one up for yourself. For those really hard days where you just need something to cheer you – THIS is it! You know what I mean, girls. ;)

Soft, warm, goey… CHOCOLATE-Y… serve with a glass of cold milk and you are in utter bliss. For about 2 minutes, because that is how long your chocolate chip cookie in a mug will last!20140717_125419

So grab a small mug (or a ramekin – which is what I use most of the time) and get ready to see how easy this is.

Chocolate Chip Cookie in a Mug
by The Happy Homemaker

1 TBSP salted butter

1 TBSP fine sugar

1 TBSP brown sugar

1 egg yolk

3 TBSP all-purpose flour

1 handful chocolate chips (I usually use Ghirardelli baking chips)

If you are using room temperature butter, all you need to do is nuke it for about 10 seconds so that it a tad melted. If you are using cold butter, just microwave for about 15 seconds or until it is soft and a little runny.

Add sugars and mix. If you don’t have brown sugar on hand (like I normally don’t), just add a drizzle of molasses and use 2 TBSP of regular sugar. After your butter and sugars are well combined (a fork works best for mixing this whole thing), separate the egg white from the yolk and add yolk to butter/sugar mixture. Combine until smooth.

Next add your flour. If you are not using salted butter, at this point you can add a pinch of salt before mixing the flour in. Mash it up well with the fork and eventually it will come together and become like regular cookie dough. Add handful of chocolate chips (or add two – depends on how you feel at that moment!), mix, then smooth out dough a bit so it is even.

Microwave for 40 seconds. If you are using a mug, you may need an extra 10 seconds or so. DO NOT OVERCOOK! You want it to be soft and more on the gooey side. Otherwise, you will have a hard, dry cookie. Not cool. You may need to play with it depending on your microwave.

Enjoy with a cold glass of milk. And feel no guilt. It was homemade, after all. ;)

The Happy Homemaker


Side note: I have tried this with a gluten free flour mix andΒ it does not work.Β The recipe will need to be changed considerably to work with gluten free flour mixes as they tend to absorb a lot and need more liquid to be moist. Just a heads up!

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