This post is sponsored by Boyer’s. While I was compensated for my time, all opinions are my own. #sponsored
Satisfy your chocolate craving with a double chocolate chip cookie in a mug. A little cocoa and a hint of coffee sharpen the chocolate flavor for a rich, single-serving treat you can make in minutes.
If you want a fast, easy way to enjoy a warm cookie, this double chocolate chip cookie in a mug delivers soft, chewy texture and plenty of chocolate. Adding a touch of espresso or brewed coffee deepens the chocolate notes without making the cookie taste like coffee. Grab a sturdy mug and get ready to enjoy dessert in under five minutes.
Table of Contents
How to make a double chocolate chip cookie in a mug
You’ll need: unsalted butter, granulated sugar, light brown sugar, an egg yolk, vanilla, unsweetened cocoa powder, espresso powder (or strong coffee), all-purpose flour, a pinch of salt, and bittersweet chocolate chips. For espresso powder, a dark roast works best to bring out the chocolate—whole beans ground fine, or a ½–1 teaspoon of very strong brewed coffee if you don’t have espresso powder.
Method: In a microwave-safe mug, melt 1 tablespoon of butter (about 30 seconds). Stir in 1 tablespoon each granulated sugar and light brown sugar until combined. Mix in the egg yolk and a few drops of vanilla. Add 3 tablespoons all-purpose flour, 1 tablespoon unsweetened cocoa powder, 1/4 teaspoon espresso powder (or 1/2–1 teaspoon brewed coffee if substituting), and a pinch of salt; mix until just combined. Fold in about 2 generous tablespoons of bittersweet chocolate chips, reserving a few to sprinkle on top. Microwave on full power for 40–60 seconds—check at 40 seconds and add time as needed. Allow the mug to sit briefly before serving; the cookie will continue to set as the mug cools slightly.
Why coffee enhances chocolate
Unsweetened cocoa can taste bitter on its own. A small amount of coffee or espresso powder heightens the chocolate’s depth and richness without imparting an overt coffee flavor. In this mug cookie, just 1/4 teaspoon of espresso powder noticeably amplifies the chocolate notes from both the cocoa and chocolate chips.
A bold dark roast is ideal because it complements the chocolate’s intensity. If you use whole beans, grind them very fine for an espresso powder substitute. If you don’t have a grinder, use 1/2 to 1 teaspoon of strongly brewed coffee instead—this is also helpful at high altitudes where extra moisture improves texture.
Related Recipes
If you enjoy chocolate desserts, try these recipes and experiment with adding espresso powder or coffee to boost the chocolate flavor:
I hope you enjoy this double chocolate chip cookie in a mug. Boyer’s Rocky Mountain Thunder is a bold roast that pairs well with chocolate; if you choose their beans, grind them finely to use as espresso powder or brew a strong cup for the substitute. A sturdy mug helps keep the cookie warm and the chocolate chips melty while you enjoy your dessert.
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Double Chocolate Chip Cookie in a Mug
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Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon granulated sugar
- 1 tablespoon light brown sugar
- 1 egg yolk
- 3 drops pure vanilla extract
- 3 tablespoons all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon espresso powder (or 1/2–1 teaspoon strong brewed coffee)
- Pinch of salt
- 2 generous tablespoons bittersweet chocolate chips
Instructions
- In a microwave-safe mug, place 1 tablespoon butter and heat about 30 seconds until melted.
- Stir in both sugars until combined. Add the egg yolk and vanilla and mix briefly. Add flour, cocoa, espresso powder (or brewed coffee) and a pinch of salt; mix just until combined. Fold in chocolate chips and reserve a few to top.
- Microwave on full power for 40–60 seconds. Check at 40 seconds; my mug cookie took about 50 seconds. Let the mug rest briefly before enjoying—serve warm.
Notes
Espresso powder substitute: Use 1/2–1 teaspoon very strong brewed coffee if you don’t have ground espresso. This also helps add moisture at high altitude.
For a drier cookie: Reduce microwave time to about 40 seconds. Remember the cookie will continue to set after you remove it because the mug stays hot. If still dry, add the brewed coffee substitute.