"Character is the one thing we make in this world and take with us into the next."
- - Ezra Taft Benson
January 13, 2015
60-Second Chocolate Chip Mug Cookie
by Melanie Gunnell

Whether or not you are on a no sweets, healthy eating, juice detox, cabbage only (donít do it) diet this month, Iím a firm believer that it is okay to allow yourself a bit of indulgence every now and then (says the girl who probably indulged a bit too much in December).

Instead of making a whole batch of cookies and having them stare you in the face for three days straight while you try to figure out every which way to avoid the temptation, the next time you need a little sweetsie something, consider this 60-second chocolate chip cookie. Made in a mug. Cooked in the microwave.

Itís luxurious all warm and melty with a scoop of ice cream or frozen yogurt and like any mug cake/cookie, it tastes best eaten right away; Iíll leave it up to you whether or not you decide to share. No judging here.

Not all microwave mug confections are created equal (Iíve tried some pretty bad ones in my day) but Iím a serious fan of this chocolate chip cookie version. Itís right up there with this decadent Nutella mug cake and this homemade Funfetti vanilla one and makes me happy that I can have a warm cookie in just minutes.

60-Second Chocolate Chip Mug Cookie
Yield: Makes one mug cookie

Little update: I realized after I posted this (and tried it with this variation) that if you are making more than one at a time, try using a whole egg, whisking it, then splitting the egg mixture between the two recipes/mugs. That way you aren't wasting two egg whites. It works just fine that way ó give or take, it's about a tablespoon of egg per mug.


  • 1 tablespoon melted butter or coconut oil

  • 1 tablespoon granulated sugar

  • 1 tablespoon brown sugar

  • pinch of salt

  • 1 egg yolk

  • 1/4 cup all-purpose flour

  • 2 tablespoons chocolate chips (regular size or mini)


  1. Very lightly coat the inside of a 6- or 8-ounce mug or ramekin with a smidgeon of cooking spray, butter or coconut oil. Mix all the ingredients together in the mug.

  2. Microwave for one minute at 80% power (I have a 1,000 watt microwave; if your microwave has more or less watts, you may need to adjust the time a bit). The top will look light and yellow and may even seem undercooked but if you gently press the top and it lightly springs back, it's perfect (don't overcook or it will be dry and tough in spots).

  3. Serve warm with a scoop of vanilla ice cream, if desired.

Recipe Source: sent to me by a blog reader, Jill (thanks!) ó I added the coconut oil option

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About Melanie Gunnell

Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham Young University with a degree in public health, but for the past ten years, stay-at-home motherhood has been her job along with blogging-from-home for the past five.

She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for both the never-ending winters and the never-ending wrestling matches in her front room.


Calling(s): Primary pianist, CTR 6/7 Primary teacher, Activity Day leader

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