Ooey Gooey Chocolate Chip Cookie Mug Cake FTW

💜 Peeps - Welcome to Snackable Bakes! 💜

Here you’ll find easy-peasy sweet and savory treats (thanks to my new cookbook Salty, Cheesy, Herby, Crispy Snackable Bakes) These are recipes with pantry-friendly ingredients and short instructions, that can be assembled in 20 minutes or less, with nothing more than a bowl, a whisk and a spatula.

In short, this newsletter (delivered monthly) is always filled with easy-peasy delicious treats that anyone can make.

If you want additional content from me every month, with bonus recipes that aren’t available publicly, a look behind-the-scenes of my life as a recipe developer and tidbits about how I create new recipes, then I invite you to subscribe to my paid letter as well.

Now let’s get snackable.

Happy March, Snacakable peeps. Hope this letter finds you well. I am ready for spring and wondering if maybe you are, too. And I am thinking that perhaps it is finally on its way - at least my many years as a meteorologist (ha ha) tell me so. And as such, and in an effort to manifest its speedy arrival, I am sharing this image of some daffodils, from last year, to get us all in a springy mood.

But enough about the weather (though, am I weirdly becoming my mother who can’t not tell me all about it every time I speak to her? - hi mom!), let’s talk about a chocolate chip cookie recipe. But not just any chocolate chip cookie recipe: let’s talk about a single serving situation that you make in a microwave and that is the most popular recipe on my website.

This chocolate chip microwave mug cookie is pretty special not only because it is a little on the gooey side, is studded with melted chocolate chips and is beyond excellent with a scoop of vanilla ice cream. But also because it takes about 1 to 2 minutes to assemble and less than 1 (depending on your microwave’s strength) to “bake.”

Moreover, if you are not great at sharing (yes, readers, that would be me) a single serve MUG of cookie is just about the most appealing quick, at-home, from scratch treat around. This particular microwave cookie is assembled like its microwave cake brethren: in a microwave-safe mug, to which you add some fat (in this case vegetable oil – but you could also use melted butter) and some sugar (in this instance, brown, since it is such a necessary and important chocolate chip cookie ingredient). You then stir to combine; add baking soda, kosher salt, some vanilla, an egg yolk and some flour and chips and you are, well, done and dusted.

“Baking” your mug cake in the microwave is what happens next and it is the only tricky part of the recipe, as all microwaves are different, as are all vessels for microwaving homemade mug cakes and cookies. But in my microwave on high, in a 12-ounce mug, this easy chocolate chip cookie takes a little bit less than a minute. And you can 100% use a smaller vessel . . . like the 6 ounce ramekin you see in the above photo. The cookie is ready when it is puffy and still slightly wet-looking in the center . . . if you have never made a mug cake/cookie in your microwave before, I would suggest checking on it at 45 seconds. And then adding a little bit of time, depending on what you see. I actually received a comment on the recipe on my site recently that recommended 45 seconds, a short break for it to set, and then 8 extra seconds to achieve some crispy edges. You can watch me make the cookie here.

So. the recipe is below, but before you peruse it, I did want to mention that the new season of my Cherry Bombe baking podcast (the #1 in the country, thank you very much), She’s My Cherry Pie, is in full swing and lately I’ve had the pleasure of interviewing Jessica Battilana of King Arthur Baking Company, (we discussed cinnamon raisin swirl bread from King Arthur’s new NYT best-selling cookbook, The Big Book of Bread); Ellen King owner of Hewn Bakery in Evanston IL (we discussed banana bread), Clarice Lam (we discussed Bolo Bao from her new book Breaking Bao) and my pal JR Ryall (we discussed chocolate eclairs from his book Ballymaloe Desserts). Please check the pod out if you have not already done so, as it is kind of a very good listen, if you are into baking . . .

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Ooey Gooey Chocolate Chip Cookie Mug Cake

Ingredients:

2 tablespoons vegetable oil

2 tablespoons light brown sugar

1/4 teaspoon baking soda

a pinch kosher salt

1/4 teaspoon vanilla extract

1 egg yolk

3 tablespoons all-purpose flour

2 tablespoons semi-sweet chocolate chips

Instructions

In a microwave safe mug or ramekin, use a fork to stir together the oil and sugar until well combined. Add the baking soda and salt and stir again. Add the vanilla and yolk and stir again. Add the flour and chips and stir a final time.

Place the cookie in the microwave and microwave on high for 45 seconds to one minute, depending on your microwave and how gooey you like your cookies. The cookie is done when it is puffy and still slightly wet in the center.

Let cool a few minutes (the puffiness will recede – don't worry) and serve with a scoop of vanilla ice cream.

Alright single-serving cookie lovers, that’s it for this letter. Looking forward to being in touch again when spring is really here! Eek! Can’t wait. 💗

P.S. Speaking of easy-peasy bakes…

❤️ Meet my new cookbook Salty, Cheesy, Herby, Crispy Snackable Bakes

It’s filled with easy-peasy crackers, quick breads, hand-pies, brunch, lunch and dinner items and my viral magic melted pie dough.

Order on: Amazon | Oblong Books | Kitchen Arts & Letters | Bookshop

And if you have already ordered a copy, thank you!!! I would be so terrifically grateful if you would leave a review on Amazon, here. Even if you did not buy the book on Amazon, you can still leave a review and it really helps the book get into lots of people’s hands.