This microwave chocolate chip cookie is the perfect dessert for one! It cooks in only 40-60 seconds for a super quick, sugar fix.
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! 
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. MyFitnessPal calculates it as 467 calories. If you’re worried about the calories, share it with someone else. 🙂
Microwave Chocolate Chip Cookie
Ingredients
- 1 Tbsp butter, melted
- 1 Tbsp granulated sugar
- 1 Tbsp brown sugar
- 1/8 tsp vanilla
- 1 large egg yolk (do not use egg white)
- 1/4 cup all-purpose flour (Spoon it into the measuring cup and then level it so it's not packed in tight.)
- 1/8 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!
Recipe Notes
© DESSERT NOW DINNER LATER All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.
UPDATED 1/28/17: I have had so many requests for an eggless version. I tested this recipe 4x and this is the version I’m happiest with. The texture is not going to be the same as the egg version, but it still tastes like a chocolate chip cookie. Enjoy!
Microwave Chocolate Chip Cookie (EGGLESS)
The texture is slightly different than a cookie with an egg, but it still tastes like a chocolate chip cookie.
Ingredients
- 1 Tbsp butter, melted
- 1 Tbsp granulated sugar
- 1 Tbsp brown sugar
- 1/8 tsp vanilla
- 1 Tbsp milk (preferably whole milk)
- 3 Tbsp all-purpose flour
- 1/8 tsp salt (don't skip!)
- 2 Tbsp chocolate chips
Instructions
- 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!
Recipe Notes
© DESSERT NOW DINNER LATER All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.
I can’t wait to try this!
What are the measurements?
The measurements are near the bottom of the post in a recipe card that you can print if you’d like.
Where I can’t find it
If you are on mobile, you need to click the purple “Read More” button and scroll down to the recipe card.
What are the calories for this?
MyFitnessPal calculates it as 467 calories.
Why do you only use the yok of the egg & not the whole egg?
Hi Tina, 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.
Hi. Just tried this and it’s awesome!! Do u know how to make others? Like Chocolate chocolate chip or oatmeal?
Hi Jul! I haven’t tried any other variations. If you want chocolate chocolate chip, you could try 1 Tbsp of cocoa powder and 1 Tbsp of milk mixed in. I haven’t tried it, but it’s worth a shot. Play around with it, and let me know how it goes!
We made this tonight! So good. We added a scoop of vanilla ice cream with a little chocolate drizzle like a pazooki from BJ’S.
I’m so glad you liked it Donna! Great idea with the ice cream and chocolate drizzle!
Self rising or all purpose flour?? Light or dark btown sugar??
Everything is in the recipe card. If you are on mobile, you need to hit the purple “read more” button and scroll down. It’s all-purpose flour and either brown sugar will work.
What size is the ramekin? I looked on Amazon and they are many different sizes?
3 1/2 – 4 inches works great.
What size in ounces is the ramekin?
I believe it’s 8oz.
Is it possible without the egg???
Hi Vickie,
I worked on making an eggless version of this recipe today. It’s definitely not as good as with the egg, but I’ve got a version I’m happy with. I’ll be updating the post with an extra recipe card in the next day or two.
I tried this and due to an egg allergy I put 1/8 cup of applesauce in place of the egg. It turned out pretty good!!!
Hi Sabrina! Thank you so much for your comment! I’m going to try it that way too!
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.
Yogurt Instaed of egg yolk ??
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!
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 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.
i love this
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.
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 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
I tried it….And it was Awesome!! Thanks For Sharing!!
Glad to hear it! Thanks Gwendolyn!