1) Who has the time to make that many?
2) I do NOT need to eat four-dozen cookies on my own.
Whenever I saw mug cookies, online, I was skeptical, until I saw a post from Tasty Kitchen. While a mug cookie isn’t going to turn out exactly like a regular cookie because it’s cooked in the microwave, it comes pretty close.
This recipe takes all of two minutes to prepare and less than two minutes to cook. Less time and less food – it can’t get much better than that!
Here’s what you have to do to get to your chocolatey heaven in less than five minutes.
1 Tablespoon Butter (melted and cooled slightly)
1 Tablespoon White Sugar
1 Tablespoon Brown Sugar
3 Drops Vanilla
1 Dash salt
1 Whole Egg Yolk (NO egg white!)
¼ cup (Scant) Flour
2 Tablespoons Chocolate Chips
- Melt the butter in a mug in the microwave.
- Add brown and white sugars, vanilla and salt. Stir with a fork.
- Separate your egg and add ONLY the yolk. Stir quickly.
- Add flour, and stir again.
- Add chocolate chips and give a final stir.
- Cook in the microwave for 45-60 seconds, just until the center is no longer wet.
Tricks to the Trade
The best tip I can give you is to not melt your butter completely. I put my butter in the microwave for about 30 seconds until it was mostly melted. If you do happen to melt your butter all the way, make sure you give it a few minutes to cool. I’ll explain why in a minute.
The salt is absolutely crucial! Salt can make or break a cookie. Just a little pinch will do
When separating your egg, you can either do so by carefully shifting the yolk from shell to shell after cracking. Make sure to do this over the sink and not your mug. You can also buy a handy dandy egg separator. I didn’t know these existed until my aunt used one while making Christmas cookies this year. It’s a great little gadget and not very expensive.
When you add your egg yolk, STIR QUICKLY! Believe it or not, if your batter is too warm, parts of your egg can cook in your batter (Why you want to let your butter cool).
I am obsessed with turning recipes into whole grain. I used Hodgson Mill White Whole Wheat Flour. Using whole-wheat flour, you may need to use less, which brings me to the meaning of ‘scant’ in a recipe. “Scant: barely amounting to as much as indicated.” If you choose to use whole-wheat flour, be very careful about how much you use. Whole-wheat flour has a tendency to pull moisture from batter.
I hope you enjoy your chocolatey goodness!
Photo courtesy of Tasty Kitchen