Microwave Chocolate Chip Cookie + Video
This microwave chocolate chip cookie is the perfect dessert for one! It cooks in only 40-60 seconds for a super quick, sugar fix.
Love individual desserts? Try these Mug Brownies, Cinnamon Roll Mug Cake, Apple Crisp for One, or Single Serve Eggless Edible Cookie Dough.
One of my new year’s resolutions is to use my time wisely to share the recipes that I’ve been dying to share with you. And I think I’ve had this microwave chocolate chip cookie recipe on the back burner for at least a year, if not longer. Terrible I know!
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I tweaked the recipe to how I like it, wrote it down, and then the handwritten recipe kept getting hidden in the back of my desk drawer. I finally pulled it out and made it again just so I could share it with you guys.
The ingredients for this microwave chocolate chip cookie are basically the same as a regular batch of cookie dough, with the exception of baking soda. The egg yolk does all the leavening (rising) that this single cookie needs in the microwave.
You literally mix it up in a ramekin or mug, and microwave it until the desired doneness. I have found that a flat ramekin cooks more evenly than a mug does. Just FYI.
Just think of all those times that you want to have a dessert, but you don’t dare make a whole batch of cookies because you’d eat more than your fair share and regret it afterwards. That always makes me emotional, and I eat my feelings, which means I would down more cookies. This satisfies that sweet tooth, but with forced portion control. You’re welcome!
DISCLAIMER: I am not claiming that this recipe is healthy by any means. It is still a dessert. If you’re worried about the calories, share it with someone else. 🙂
Microwave Chocolate Chip Cookie
Ingredients
- 1 Tbsp (14 g) unsalted butter, melted
- 1 Tbsp granulated sugar
- 1 Tbsp brown sugar
- ⅛ tsp vanilla
- 1 large egg yolk, (do not use egg white)
- ¼ cup (30 g) all-purpose flour, (stir, spoon & level)
- ⅛ tsp salt
- 2 Tbsp chocolate chips
Instructions
- Add the butter, sugars, vanilla and egg yolk to a microwave safe dish like a ramekin or mug. (A flat 4-inch/8oz ramekin will bake more evenly than a mug, just FYI.) Mix well.
- Add the flour, salt, and chocolate chips. Mix and flatten the top evenly. Top with extra chocolate chips, if desired.
- Cook in the microwave for 40 to 60 seconds until just set. Time will vary depending on the dish used and power of the microwave. Enjoy warm!
Video
Notes
- 1 Tbsp (14 g) butter, melted
- 1 Tbsp granulated sugar
- 1 Tbsp brown sugar
- ⅛ tsp vanilla
- 1 Tbsp milk (preferably whole milk)
- 3 Tbsp all-purpose flour
- ⅛ tsp salt (don’t skip!)
- 2 Tbsp chocolate chips
- Add the butter, sugars, vanilla and milk to a microwave safe dish like a ramekin or mug. (A flat 4-inch/8oz ramekin will bake more evenly than a mug, just FYI.) Mix really well to help dissolve the sugars.
- Add the flour, salt, and chocolate chips. Stir well.
- Cook in the microwave for about 40-45 seconds. Time will vary depending on the dish used and power of the microwave. Enjoy warm!
Nutrition
Did you make this?
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UPDATED 1/28/17: I have had so many requests for an eggless version. I tested this recipe 4x and I have included the version I’m happiest with in the notes. The texture is not going to be the same as the egg version, but it still tastes like a chocolate chip cookie. Enjoy!
I tried it….And it was Awesome!! Thanks For Sharing!!
Glad to hear it! Thanks Gwendolyn!
I love this recipe! The music in your video was also very cool! Where did you find it?
Hi Liv! Thanks! I buy my music from audiojungle.net
Made this tonight and I have to say… IT WAS ABSOLUTELY DELICIOUS!!! Thank you!
Yay! So glad you liked it Allison! Thanks for your feedback!
I wasn’t impressed. It’s like a cakey dessert – me and my sister were always disappointed when our chocolate chip cookies came out like “cake cookies.” It didn’t taste like a chewy homemade chocolate chip cookie – more like a store- bought Lofthouse sugar cookie with chocolate chips? I’m not a big fan of those, but if you are you may like these. Either that, or smother it with vanilla ice cream, much better than just plain.
i love this
I will try this tonight. I prefer nuts in my cookies though so I will add some walnuts to this recipe. Thank you for such a delicious and easy recipe.
Just tried this tonight and shared it with my son. He agrees the recipe is a keeper!
I’m so glad you liked it! Thanks for your comment Kim!
I just tried the eggless recepie with quick oats instead the flour and it turned out great!!! LOVE it!
Nice idea! Thanks for sharing Tami!
Yogurt Instaed of egg yolk ??
I think egg yolk would be best
Hi Amber. This is such a great idea! Thank you!!! I was curious as to why you only use the yolk and not the whole egg? I am pretty new at baking and don’t know all the tricks of the trade…yet ☺
The yolk provides richness and fat to keep the cookie moist. The egg white would probably effect the texture some. You could try the whole egg if you want though.