I can’t actually attest to how this quick dessert tasted, however I can verify its delicious-smellingness. Will made this while I was doing the smoothie cleanse, like the kind and loving fiance that he is. So the whole apartment smelled of delicious fresh-baked cookie, while I was suffering through the second (and worst) night of the cleanse. Isn’t he so sweet to have done that to me? Anyways, the recipe is a take off of Mug Cake, but in cookie form instead. I think it sounds genius and can’t wait to try it, to be completely honest! Will got lucky because we happened to have all the ingredients, including the chips, on hand, which made producing this little gem a bit easier because it didn’t even require a late-night grocery run. Perhaps now that I’m sharing it with you all, it will have to make an appearance after I’m done teaching today. Although, we have other goodies in our place at the moment….hmmmm. Those will get blogged about soon enough 🙂 In the meantime, maybe I should combine this recipe with the newest ice cream flavor that’s hiding out in the freezer.
Baking Notes: I don’t believe Will made any changes to the recipe.
Chocolate Chip Cookie in a Mug (adapted from Number 2 Pencil; serves 1)
1 tbsp butter
1 tbsp white sugar
1 tbsp firmly packed brown sugar
3 drops of vanilla extract
Small pinch of salt
1 egg yolk
1/4 cup (actually, a little less) of flour
2 heaping tbsp of chocolate chips
Start by melting the butter in the microwave (melted, not boiled). Add sugars, vanilla, and salt, stirring to combine. Separate the egg yolk and add it to your cup, stirring again. Add the flour, then stir; add the chocolate chips and stir once more. At this point, it should look like cookie dough. Bake in the microwave for 40-60 seconds, checking for doneness beginning at 40. Don’t bake longer than 1 minute because once you take it out, it will continue baking. Serve warm with a scoop of ice cream!