First things first: It’s worth noting that microwave chocolate chip cookies have a spongier, fluffier texture. So, if you prefer a dense, fudgy cookie or a crispy-thin Tate’s-style confection, another recipe may be a better fit.
That said, you can create a gooier, chewier texture by using just the egg yolk, instead of the entire egg, or substituting it entirely with a tablespoon of plain Greek yogurt.
Second, the type of mug you use makes a big difference: Glass mugs tend to get hotter, so make sure you let the melted butter and sugar cool for a bit before adding in the egg. (You’ll also want to err on the undercooked side, checking on it after 1 minute, since it tended to cook faster that way.) A wide, ceramic mug tends to yield the best gooey cookie results.
Third: If you love chocolate chips (*raises hand*), use mini chocolate chips for a better cocoa-to-batter ratio in each bite. And maybe up the ante to three tablespoons, if you’ve got a serious sweet tooth.
The end result is the perfect combination of a chocolate chip cookie and a fluffy cookie cake: It’s light and pillowy, with the caramelization of a Toll House-style treat. Better yet, it all comes together in seven minutes and only dirties one mug. What’s not to love?
30 Mug Desserts You Can Make in Minutes
1. To begin, in a large mug, melt the butter in the microwave, about 15 to 30 seconds. Add in the sugar as well as the light brown sugar and stir to combine. Next, add the egg and vanilla extract, and then whisk together.
2. Next, add the flour, baking powder and salt to the mug; stir to combine. Continue by stirring in the chocolate chips.
3. Finally, put the mug in the microwave and heat for about 1 to 2 minutes until cooked. Another way to check is to insert a toothpick into the center and make sure it comes out clean. Once cooked throughout, serve immediately and enjoy.
