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Emma Claudie

Microwave Chocolate Chip Mug Cookie (Quick & Instant Indulgence)

A single-serve chocolate chip cookie that bypasses traditional baking. Made in the microwave in under 2 minutes, it uses grass-fed butter or coconut oil, a blend of granulated and brown sugar, and an egg yolk for a fudgy, rich texture. No pork or alcohol—ideal for a controlled, indulgent treat.
Print Recipe
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings: 1 servings
Course: Desserts
Cuisine: American
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 tablespoons melted grass-fed butter or coconut oil
  • 2 tablespoons granulated sugar
  • 1 tablespoon packed brown sugar
  • 1 egg yolk
  • 3 tablespoons chocolate chips
  • Pinch of salt (optional)

Method
 

  1. In a microwave-safe mug, combine all-purpose flour, baking soda, and salt (if using).
  2. Add melted butter or oil, granulated sugar, and brown sugar; stir until blended.
  3. Incorporate the egg yolk into the mixture until a smooth dough forms.
  4. Fold in chocolate chips, pressing some into the surface for even melting.
  5. Microwave on high for 1 to 2 minutes, checking at 1.5 minutes to prevent overcooking.
  6. Cool for 1 minute before serving.

Notes

For a keto version, replace flour with 3 tablespoons almond flour/coconut flour, use monk fruit or erythritol instead of granulated/brown sugar.
Coconut oil provides even texture; ensure it is fully melted before mixing.
Adjust microwave time based on your appliance (1.5-2 minutes usually).