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!
Made this for first time tonight. Doubled recipe and turned out delicious! Husband loved it. Will be making again! Thanks!
Wonderful! Thanks for sharing your experience with the recipe Jen!
I recommend you mix the first 4 ingredients before adding the rest. Also when mixing everything together it kind of got clumpy so when you microwave it it doesn’t come out like the pictures so what I did was right before putting it in my microwave I took it out the mug, put it into a bowl, rolled it with my hands as if it were a normal cookie, put it back in the mug, patted it down so it would be flat and then put it in. Came out looking and tasting just like a cookie.
Hi Amy! Thanks for sharing your experience with this recipe.
It was a little dry.
Don’t know if it was the lack of baking soda, the distinctly higher than average (compared to a full recipe) proportion of yolk to other ingredients, or the microwave process, but the flavor wasn’t “cookie” to me. Texture was pleasant and the mixing process was easier than I anticipated, so thumbs up for working well in the confines of a microwave cookie serving. I happened to have a 4” ramekin, and it certainly did the job.
Turned out great! Made these with the little kids I was babysitting and they loved it!
Oops, didn’t mean to post it twice! 🙂
Worked out well! Made these with the little kids I was babysitting and they loved it!
This recipe is yummy and fun for the kids to make their own. I did add half the flour the second time we made it and it was much better!
If you have a set off measuring spoons there should be a 1/8th if a teaspoon included.
Or you can guesstimate the halfway point using a 1/4 teaspoon measuring spoon.
How do I get the 1/8 tsp for the vanilla? How many 1/4 tsp is that
1/8 of a tsp is half of 1/4 tsp. Just eyeball it. It won’t be a big deal if it’s not exact. Enjoy!
I’m trying out your single serve recipes. The berry cobbler was really good (although I will not put all of the topping in next time…too much for the amt of berries IMO). But this recipe is AMAZING! The best single serve recipes of all I’ve tried (and I’ve tried allot!). This will for sure be a repeat.
Glad you are enjoying my single serve recipes! Especially this one!