1½ tablespoons butter, softened

1 tablespoon brown sugar

½ tablespoon granulated sugar

¼ teaspoon vanilla extract

1 tablespoon heavy whipping cream

1 pinch salt

3½ tablespoons all-purpose flour

1–2 tablespoons chocolate chips (adjust to taste)

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In a microwave-safe mug or bowl, melt softened butter for 20-30 seconds until just melted.
Stir in brown sugar, granulated sugar, vanilla extract, and salt until smooth.
Add heavy whipping cream and mix well.
Gradually stir in flour until cookie dough forms.
Fold in chocolate chips evenly.
Microwave for 90 seconds, stopping every 15 seconds to gently stir for even cooking.
Let cool slightly before eating directly from the mug or transferring to a plate.

Use milk or dark chocolate chips for variation.

Add cinnamon, espresso powder, nuts, or shredded coconut for extra flavor and texture.

Substitute heavy cream with milk or dairy-free alternatives if needed.

Drizzle caramel or chocolate sauce after cooking for indulgence.

Best enjoyed immediately; refrigerate leftovers up to 1 day and reheat briefly.