This post may contain affiliate links. For more information, read my disclosure policy.
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 made this as a substitute for chocolate mousse, using milk instead of the egg yolk to avoid leftover whites and omitting the choc chips – it comes out small that way, but incredibly rich and tasty!
(I wasn’t sure what microwave setting to use. In the end I tried my usual 650 watts and ended up putting the pudding back in for another 12 seconds.)
Glad it was good! Small = extra rich! 🙂
I just tried this with 1T almond flour and a whole egg instead of the white flour and egg yolk. Delicious!
Awesome!! Glad you liked it!
My life is changed forever. There is no words to how perfectly wonderful this recipe is. Tears came to my eyes with the first bite. I used evaporated milk instead of the egg (just because it was quicker), and it’s obvious on the outcome! The best part is how quickly it is done. Created and eaten in 10 minutes. Next time I’m going to toss in a scoop of ice cream! Thanks again!
That’s a great substitution, thanks for letting me know!
So, so, so good! They are the absolute perfect size. Your recipe for microwave brownies is the best microwave cake recipe I have ever encountered.Thank you for this gem!
I’m so glad you enjoyed them!
So yummy! This is our new go to special treat – kids loved it, but uses a lot of eggs, so, I tried substituting the egg yolk with half a flax egg (1/2T flax meal + 1 1/2 T water) and it works!
That’s so good to know. Thank you Hilary! I’m glad you enjoyed it!
Featured In
Rate This Recipe
Recipe Ratings without Comment