Whether or not you are
on a no sweets, healthy eating, juice detox, cabbage only (don’t
do it) diet this month, I’m 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.
It’s 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; I’ll
leave it up to you whether or not you decide to share. No judging
here.
Not all microwave mug
confections are created equal (I’ve tried some pretty bad ones
in my day) but I’m a serious fan of this chocolate chip cookie
version. It’s 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 — give or take, it's about a tablespoon of
egg per mug.
Ingredients
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)
Directions
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.
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).
Serve warm with a scoop of vanilla
ice cream, if desired.
Recipe Source: sent to me by a blog reader, Jill (thanks!) — I added the coconut oil option
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.