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Perfect for when you just want one dessert not three dozen, this Double Chocolate Mug Cookie Recipe will satisfy your sweet tooth – it’s an easy microwave cookie recipe created from my double chocolate chip cookies.

A chocolate mug cake topped with chocolate chips in a white ramekin, placed on a gray surface. A silver fork is partially visible in the background, and a light blue cloth is nearby.


It’s a cookie. For one. In a mug! My Double Chocolate Chip Mug Cookie Recipe is my favorite cookie recipe scaled down to one single serving. Sometimes you just want a quick and easy dessert without chilling, baking, or leftovers and this mug recipe is one of my favorites (besides my mug cake recipe and my mug brownie, that is). The chocolate and richness of this cookie make it taste like a brownie!

Top view of various baking ingredients in separate bowls on a white surface. Ingredients include sugar, butter, egg, cocoa powder, flour, chocolate chips, vanilla extract, baking powder, and salt, each labeled in bold black text.

Important Ingredients

  • Butter: I use melted unsalted butter but you can substitute vegetable oil if you prefer. You’ll also want to add a pinch of salt.
  • Cocoa Powder: You can use any unsweetened cocoa powder (or Dutch-process).
  • Egg Yolk: The cookie needs some extra fat and structure, and it’s really hard to divide eggs into fractions. That’s why I use an egg yolk instead. Egg substitutions: Use 1 tablespoon milk or non-dairy milk or water, or 1 tablespoon egg beaters.

Click to see the recipe card below for full ingredients & instructions!

A clear glass bowl containing partially mixed brown batter with chocolate chips on top, set on a white marble surface.
  1. Adapting full recipes to small ones is where my nerdy math background (summa cum laude in mathematics, thank you very much) comes in handy. I can convert fractions of cups into tablespoons and teaspoons and divide by 12 or 36 or whatever. It’s actually quite simple…which I know just made about 3/4 of you roll your eyes.
  2. Use at least an 8-ounce coffee mug or microwave safe-mug. The batter won’t fill it up completely but you don’t want it to overflow. You can also use a ramekin.
  3. Just stir all the ingredients together and then add to your mug or ramekin.
  4. Microwave for about 40 seconds, longer if you want it more done. All microwaves cook differently so you might have to play with the time.
  5. Sometimes I add a scoop of peanut butter on top for extra flavor.
A partially eaten chocolate mug cake with scattered chocolate chips, served in a white ramekin. A fork with cake crumbs rests nearby on a light gray surface.

Expert Tips

  • This is meant to serve one, so no storing instructions needed. However if you don’t finish it, just cover with plastic and store at room temperature.
  • The beauty of making a cookie in a mug is the ratios are easier to mess with. Leave out the cocoa powder and add 1 extra teaspoon flour and you’ll have a chocolate chip cookie in a mug!
  • All microwaves cook differently, and all tastes are different. 30 seconds makes a gooey cookie in my microwave. You may need to cook it up to 60 seconds but play with it and test it a bit so it’s not dry.
  • Serve plain or with a scoop of vanilla ice cream.
A chocolate mug cake topped with chocolate chips in a white mug on a gray stone surface. A fork is placed nearby.

Double Chocolate Chip Mug Cookie Recipe

4.24 from 39 votes
Learn how to make a cookie in a mug A chocolate cookie in a mug is the perfect easy dessert for one – a simple gooey and fudgy cookie you will LOVE!
Prep Time 5 minutes
Total Time 5 minutes
Yield 1 serving
Serving Size 1 serving
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Ingredients
 

  • 1 tablespoon (14g) unsalted butter (or butter spread)
  • 1 tablespoon (13g) brown sugar
  • 1 teaspoon (4g) granulated sugar
  • 3 drops pure vanilla extract
  • ⅛ teaspoon baking powder
  • 1 egg yolk OR 1 tablespoon milk OR 1 tablespoon egg beaters
  • 2 teaspoons (2g) cocoa powder
  • 1 tablespoon (8g) all-purpose flour
  • 1 tablespoon (11g) mini chocolate chips

Instructions

  • Place butter in an 8-ounce coffee mug (or bigger, but it doesn’t grow much). Melt butter in the microwave, about 20 seconds. Stir in sugars, vanilla, and baking powder. Stir in egg yolk, cocoa, and flour. Stir in chocolate chips.
  • Heat in the microwave for 40 seconds. You may need to cook it up to 60 seconds depending on your microwave or doneness preference. Let cool slightly before eating.
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Recipe Notes

  • Feel free to add 1 tablespoon peanut butter on top after cooking.
  • All microwaves cook differently so yours might take less or more time.

Recipe Nutrition

Serving: 1serving | Calories: 421kcal | Carbohydrates: 37g | Protein: 9g | Fat: 28g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 228mg | Sodium: 197mg | Potassium: 232mg | Fiber: 2g | Sugar: 27g | Vitamin A: 643IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.24 from 39 votes (31 ratings without comment)

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107 Comments

  2. This recipe actually changed my life. That might sound hyperbolic, but a few years ago I found it when I was desperate for chocolate, and ever since then I’ve been improvising other lightning fast sweets because it gave me a great sense of scale. Knowing it’s legitimately scaled down is my favorite thing ever, and I love being able to recommend the blog post to people too, especially since they’re so often boring and just ignored (where this adds so much and is really funny!)

    The recipe itself though is just about as close to perfection as you can get. It’s robust enough to be able to take tons of substitutions without any real lack in quality, but you’re still exactly right about the egg yolk. And the combination of melted mini chips and peanut butter are absolutely to die for. Thanks so much!!

    Reply

  5. I made this it was exstremly good although I would put a lot less peanutbutter when I made it the mixture became very liquidy and the peanutbutter was throughout the whole thing and over came the chocolate flavore. Also as a substitute I used hot chocolate instead of cocoa powder still worked out great

    Reply