60-Second Chocolate Chip Mug Cookie

60-Second Chocolate Chip Mug Cookie

from melskitchencafe.com
1 servings

Ingredients

  • 1 tablespoon melted butter or coconut oil
  • 1 tablespoon granulated sugar
  • 1 tablespoon brown sugar
  • 1/8 teaspoon vanilla extract
  • pinch of salt
  • 1 egg yolk
  • 1/4 cup all-purpose flour (see note)
  • 2 tablespoons chocolate chips (regular size or mini)

Directions

  1. 1

    Very lightly coat the inside of a 6- or 8-ounce mug or ramekin with cooking spray, butter or coconut oil.

  2. 2

    To the mug or ramekin, add the melted butter, egg yolk, granulated sugar, brown sugar, vanilla and salt. Mix until well combined.

  3. 3

    Add the flour (see note!) and chocolate chips. Stir until just combined. If the batter is dry and crumbly, add a splash of milk.

  4. 4

    COOKING INSTRUCTIONS: the exact cooking time will vary on the size/wattage of microwave you are using. For a 1,000 watt microwave, cook for one minute at 80% power. For a 1,200 or 1,500 watt microwave, cook for 45 seconds at 75% power. You may need to play around with the exact timing based on your microwave. The key is to NOT OVERCOOK the mug cookie. The top should puff and spring back lightly to the touch.

  5. 5

    Serve warm (don't let it cool! It is infinitely better served immediately) with ice cream, if desired.