Chocolate Chip Cookie In A Mug Recipe

There's nothing quite like a classic chocolate chip cookie. Invented by Toll House restaurant owner Ruth Wakefield in the 1930s, the chocolate chip cookie quickly became a mainstay of American snack foods and desserts. Today there are a plethora of recipes for chocolate chip cookies, from the best you've ever had to ones that mimic a certain hotel chain. While the internet certainly leaves nothing to be desired in terms of chocolate chip cookie options, baking a whole sheet of cookies can start to sound like quite the endeavor when your craving is in full swing. Sometimes you just want something quick and easy, a tasty snack that won't take a whole afternoon to assemble.

If you're looking for a simple, no fuss, single-serving cookie recipe, then look no further! Recipe developer Kit Hondrum of Kit's Kitchen specializes in approachable but delicious recipes, and she's here to help you achieve your cookie dreams. This recipe for her microwavable cookie in a mug doesn't require fiddling with the oven or doing a mountain of dishes afterward. And don't like the prospect of microwave mush scare you. According to Hondrum, "The end result here is a nice soft cookie with slightly crunchy/chewy edges and top, just like a classic cookie should be." Yum! Make this your new go-to midnight snack or a simple mid-day treat.

Take 1 and 1/5 tablespoons salted butter (a little more than 1/8 of a stick), place it in the mug, and pop it in the microwave for 10 to 15 seconds. Once it is melted, take it out of the microwave and swirl the mug, coating the sides with butter. It doesn't need to go all the way up to the top of the mug, as the cookie only puffs about half an inch or so. The goal is to make sure you have some on the sides and bottom to prevent any serious sticking.

This step isn't tricky, but it does take some paying attention. You'll need to add 3 tablespoons all-purpose flour to your previously mixed ingredients, for which Hondrum provides a handy trick that will ensure the cookie stays soft and chewy. 

Don't use the tablespoon measure to scoop straight from the bag, she warns: "If it's compacted at all you could have too much flour and get a crumbly cookie." Instead, you'll want to take a separate spoon and mix it around in the flour bag to fluff it up as much as possible. After you've fluffed, use the second spoon to gently pour the flour into the tablespoon measure. Lastly, level off the top of each tablespoon with the back of a knife to ensure the perfect amount. The flour in the measuring spoon should not be compacted at all, and instead, should look light and fluffy. 

You'll also want to add 1/8 teaspoon baking powder in this step, and mix until just combined. Be sure not to overmix, as this also leads to a crumbly cookie.

Before you put your creation in the microwave, make sure to gently pat the cookie down into the mug. This will help your cookie look like, well, a cookie. "If you don't pack it down," says Hondrum, "it will look a little crumbly in top." Once you've gently packed your cookie, top with a few more chocolate chips, and into the microwave it goes.