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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.
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!
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.
How to make a cookie in a mug
- 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.
- 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.
- Just stir all the ingredients together and then add to your mug or ramekin.
- 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.
- Sometimes I add a scoop of peanut butter on top for extra flavor.
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.
Double Chocolate Chip Mug Cookie Recipe
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
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.
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
I totally laughed about the recipe math part… I do that ALL the time! (And it totally helps confused customers on the baking aisles who need to know how many teaspoons are in a tablespoon and how many tablespoons are in a cup.) I ran into the problem of dividing eggs a few years ago when trying to halve a cake recipe with 3 eggs. I started using an egg substitute called Ener-G (very popular in vegan baking!). It’s a shelf-stable powder (lasts for months, if not years!), and 1 1/2 tsp Ener-G + 2 tbsp warm water = 1 egg. Much easier to divide that kind of egg by 12! 😉
Sweet! I need to find that. I thought about using my husbands egg whites, but figured not everyone would have it on hand. Thanks Amy!
You’re welcome! Some Safeways have it; others don’t. But I can always find it at Whole Foods and the Nugget (not sure if that chain extends past Sacramento though!). Any vegetarian- or vegan- or health-food oriented store should carry it. Good luck!! 🙂
DUDE. I just bought a jar of Skippy Natural! How excited am I?
Be very. I love that PB!!! 🙂
Love the Dessert-for-One idea. Tried to make a protein mug cake last night and it kind of exploded all over … maybe next time I’ll get it right 🙂
I’ve found the trick is to make the mixture thicker. Whenever my mixture has been too thin it just boils over!
Oh yes!! This is so rich and decadent and perfect for when you don’t want to share (which is often with cookies!!).
I never share cookies. Ever. 😉
Yum! I think I’m having a cookie attack!
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