1-First Step: Melt 1 tablespoon butter in the mug for 10 seconds. Add 1 tablespoon brown sugar, 1 tablespoon white sugar, pinch of salt, and 1/8 teaspoon vanilla extract. Stir until smooth. This base mixes wet ingredients first for even blending.

2-Second Step: Crack an egg and use just the yolk, adding it to the mix. Whisk vigorously for 30 seconds. Egg yolk gives richness without making it cakey. Avoid whole egg to prevent overflow in the mug.

3-Third Step: Sprinkle in 3 tablespoons flour and 1/8 teaspoon baking soda. Fold gently until no dry spots remain. Batter thickens quickly, like soft dough. Taste test here; add extra chip if needed.

4-Fourth Step: Fold in 2 tablespoons chocolate chips, reserving a few for top. Smooth the top. Microwave on high 30-40 seconds. Watch closely; edges set first, center stays gooey. Adjust for your wattage, starting at 30 seconds.

5-Final Step: Cool 1-2 minutes in mug. It firms up. Top with sea salt or ice cream. Enjoy straight from mug for that fresh-baked feel.

6-First Step: Cream 2 tablespoons softened butter, 1 tablespoon each brown and white sugar, pinch salt, 1/2 teaspoon vanilla. Beat 1 minute for fluff.

7-Second Step: Mix in 4 tablespoons flour, 1/8 teaspoon baking soda. No egg for this version to mimic drop cookie.

8-Third Step: Stir in 2 tablespoons chips. Form one ball, flatten slightly.

9-Fourth Step: Bake 10-12 minutes until golden. Cool on tray 5 minutes; it spreads beautifully.