Let's face it, we don't always have time to bake an entire batch of cookies.
This chocolate chip mug cookie is the perfect single-serve solution for chocolate cravings. You can prepare AND cook this cookie in less than 5 minutes!
This recipe uses simple ingredients and no egg! Best of all, you don't even have to turn on the oven.
Mug Cookie Ingredients
- Unsalted butter: using unsalted butter lets you control the saltiness in the cookie by adding just a pinch later. You can also use salted butter and omit the added salt instead.
- White sugar + brown sugar: white sugar gives the cookie its structure while brown sugar gives the cookie its distinct soft interior and slight chewiness.
- Can I use only white sugar? Yes, but the cookie may be a tad tougher and chewier.
- Can I use only brown sugar? I do not recommend using only brown sugar. The cookie will not have enough structure to rise or cook through properly.
- Vanilla essence / extract: vanilla gives a good kick of flavour to the cookie and helps stop it from tasting bland. It will still taste delicious without the vanilla essence.
- Plain flour / all-purpose flour.
- Baking powder: NOT baking soda. Double check that your baking powder is in date! Expired baking powder is ineffective and your cookie may be hard or rubbery.
- Salt: omit if you are using salted butter.
- Chocolate chips: I use semi-sweet dark chocolate chips. You can use milk, dark or white chocolate chips according to preference. You can also finely chop a chocolate block into small pieces.
Variations (Change it Up!)
The best part about mug cakes is how flexible the recipe is to make changes.
- Using milk or white chocolate chips
- Using chocolate chunks
- Adding caramel pieces/bits
- Using raisins or cranberries instead of chocolate chips
- Serving the cookie with ice cream or whipped cream
The possibilities and endless! Let me know in the comments what you've tried.
Top Tips + FAQs
Why is my chocolate chip mug cookie dry/rubbery/tough?
You overcooked the cookie.
60 seconds is plenty of cooking time in the majority of microwaves. Make sure to let the cookie cool for a full minute before deciding whether it is undercooked or not - it will firm up as it cools.
NOTE: This recipe is based on an 1100 watt microwave. If you know that your microwave is more powerful than this, reduce cooking power to 80% OR reduce cooking time to 50 seconds.
Your baking powder is expired.
Expired baking powder is a common cause of dense or failed baked goods as they aren't able to rise properly while cooking. Make sure your baking powder is in date.
Can I double this recipe?
Yes, BUT make sure to split it across two mugs.
Do not attempt to put double the dough into one mug, as it will not cook evenly.
Don't put two mugs into the microwave at the same time.
This will result in un-even and under-cooked cookies. If you are making more than one mug cookie, microwave the mugs one after the other instead of together.
Are mug cookies safe to eat? Yes, as long as all of your ingredients are fresh and in-date. Do not eat the batter raw. Any harmful bacteria in the flour will be killed during the cooking process.
How to Get a Perfect Mug Cookie Every Time
Use a standard set of measuring cups and spoons.
Trust me, I know how tempting it is to eyeball the recipe using a dessert spoon. BUT the extra couple of dishes (spoons are easy to wash at least!) will GUARANTEE a delicious, perfect, fluffy cookie.
Place the mug on the edge of the microwave instead of in the centre.
This is a topic of great debate among my friends and followers! However, the EDGE of the microwave is the way to go for even cooking and avoiding hot or cold spots.
Stir all the ingredients well before baking.
There's nothing worse than a massive chunk of flour at the bottom of your mug cookie. Make sure you stir the ingredients well to incorporate everything.
Use a mug which is big enough to hold the mug cookie.
I have seen enough photos of exploding, overflowing mug cakes to know the importance of a large enough mug!
I always recommend a mug which has a capacity of 350 mL (12.5 oz) or more. Always make sure your mug is microwave-safe to prevent injury.
Eat this mug cookie fresh. It is not designed to keep well.
- 40 g (2 tablespoon / 1.4 oz) unsalted butter
- 1 tablespoon granulated white sugar
- 1 tablespoon brown sugar
- ¼ teaspoon vanilla essence OR ⅛ teaspoon vanilla extract (optional)
- 5 tablespoon plain flour / all-purpose flour
- ¼ teaspoon baking powder
- Pinch of salt
- 2 tablespoon chocolate chips, plus extra
- Place the butter in a large microwave-safe mug. Microwave on high for 20 seconds or until the butter is melted. Stir through the sugars and vanilla essence.
- Add the plain flour, baking powder and salt and stir until a soft dough comes together. Stir through the chocolate chips. Flatten down the dough down into the mug then top with extra chocolate chips, if desired.
- Microwave for 1 minute (based on an 1100 watt microwave). Allow to cool for 1 minute before eating. Enjoy!
- I recommend eating the mug cookie while it is fresh. It isn't designed to keep well.
Substitutions & Tips
- Butter: you can substitute butter with margarine.
- Sugar: you can use all white sugar or all brown sugar if necessary.
- Baking powder: you can substitute the baking powder with a pinch of baking soda or omit it completely. Baking powder helps the cookie rise a little so it isn't too dense.
- Chocolate: I use dark chocolate chips. You can use milk or white chocolate if you like. You can also use chopped chocolate.
- Why is my cookie hard and rubbery? It is likely that you have overcooked the cookie. 60 seconds will be plenty of cooking time for this cake in the majority of microwaves. If you know that your microwave is more powerful than normal microwaves, reduce the power to 80%. When in doubt, a slightly undercooked cookie is far better than an overcooked cookie!
Nutrition Information:Serving Size: 1 Mug Cookie
Amount Per Serving: Calories: 689Total Fat: 33.1gSaturated Fat: 20.2gTrans Fat: 0gUnsaturated Fat: 10.6gCholesterol: 86mgSodium: 127.8mgCarbohydrates: 60.4gFiber: 2gSugar: 24.7gProtein: 5.6g