Did someone say chocolate chip cookies?

As the weather becomes colder what better way to warm up than with a fresh, hot chocolate chip cookie.  Unfortunately being a college student prevents this from happening.  Instead of making a chocolate chip cookie, making a cake in a mug is a lot easier.  The recipe this week is a chocolate chip cookie cake.  The cake had the perfect amount of chocolate to cake and baked in as little as one minute. 

Ingredients:

4 tbsp. flour
2 tbsp. brown sugar (lightly packed)
1/4 tsp baking powder
3 tbsp. low fat milk
1/8 tsp vanilla
1/2 tbsp. vegetable oil
2 tbsp. semi sweet chocolate chips

Directions:

You will need to combine all of the ingredients together into the mug except for the chocolate chips.  This recipe will fit into an eight ounce mug, if the mug is larger it will still work but will not rise as high.  Once the batter is ready pour in half of the chocolate chips, after you have stirred in the chocolate chips pour the other half on the top of the batter and place the mug in the microwave for one minute.

After trying the recipe initially I decided to make a few adjustments.  The first modification is to break up the brown sugar before adding in the milk, this helped eliminate the clumps in the batter.  Another modification is to put the first half of the chocolate chips into the batter, mix it and then place in the microwave for 30 seconds.  After the 30 seconds place the remaining chocolate chips on top and cook for an additional 30 seconds.  This caused the cake to be more evenly distributed with chocolate.  I also used both semi sweet and milk chocolate chips for the recipe.  When the cake is down baking it may appear to need more time but does not need to be put back in, the cake will become very dense the longer you cook it for.

This recipe was taken from kirbiecravings.com

For those of you who love chocolate chip cookies and milk this recipe video below is perfect for you.  It teaches you how to make chocolate chip cookie cups