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January 13, 2015
Mel's Kitchen Café
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.

Ingredients

Directions

  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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