Chocolate Chip Mug Cookie
Par Laurie le 25 juin 2016, 18:47 - Mugcakes - Lien permanent
If you've browsed this section, you've found a recipe I say gets close to cookies but not exactly so. It's because I was relunctant to use eggs in my mugcakes and was trying to find other options.
However, I kind of was forced to find one the other day.
My conscious mind was telling me it was far from reasonable because, let's face it, it's too rich. But my evil twin – the one who makes me crave way too many good things – was whispering in my ear I needed that recipe. I needed to use the yolk that was orphaned when I made Red Lobster Shrimp Cocktail and only used the white. Poor little yolk, left all alone and bound to perish if I didn't use it soon (like in the next 24 hours maximum).
So I finally gave in and found a few recipes and came up with this. Enjoy! It's yummy, heavenly, crunchy just so, and so, so very good you'll curse me for having you addicted too ;)
2/3 Tbsp light brown sugar
1/2 Tbsp sugar or agave syrup (if you want to feel like it's healthy all the same)
1 Tbsp butter, melted
1 egg yolk
2 drops vanilla extract
3 Tbsp flour (or 1/4 cup)
1 Tbsp chocolate chips or sprinkles
Melt the butter in the mug. Add the sugars and stir with a fork. Add the yolk and vanilla and stir again. End with the flour and then chips or sprinkles. Those need to be stirred a minimum so they don't melt in the batter.
Microwave 1 mn. Cool 2 mn. Eat straight from the mug with a spoon.
What to do with the white(s): you can make Shrimp Cocktail (see that recipe in the fish and seafood section), use it for macarons, glace royale, almond tea cakes (financiers) or langues de chat. Any suggestions? Let me know. I live on feedback.