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 unsalted 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)
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!
leebaker66 says
January 17, 2017 at 6:49 AMI can’t wait to try this!
Tammy vallet says
January 21, 2017 at 6:59 PMWhat are the measurements?
Amber says
January 22, 2017 at 3:46 PMThe measurements are near the bottom of the post in a recipe card that you can print if you’d like.
Lydia says
February 9, 2017 at 6:56 PMWhere I can’t find it
Amber says
February 10, 2017 at 8:28 AMIf you are on mobile, you need to click the purple “Read More” button and scroll down to the recipe card.
Peggy Andrews Shafer says
January 23, 2017 at 11:08 AMWhat are the calories for this?
Amber says
January 23, 2017 at 9:46 PMMyFitnessPal calculates it as 467 calories.
Tina says
January 24, 2017 at 4:25 PMWhy do you only use the yok of the egg & not the whole egg?
Amber says
January 25, 2017 at 12:14 PMHi 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.
Jul says
January 25, 2017 at 4:59 PMHi. Just tried this and it’s awesome!! Do u know how to make others? Like Chocolate chocolate chip or oatmeal?
Amber says
January 25, 2017 at 8:20 PMHi 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!
Donna Rubio says
January 25, 2017 at 8:00 PMWe made this tonight! So good. We added a scoop of vanilla ice cream with a little chocolate drizzle like a pazooki from BJ’S.
Amber says
January 25, 2017 at 8:18 PMI’m so glad you liked it Donna! Great idea with the ice cream and chocolate drizzle!
Jessica says
January 26, 2017 at 5:37 AMSelf rising or all purpose flour?? Light or dark btown sugar??
Amber says
January 26, 2017 at 6:41 AMEverything 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.
Camee says
January 26, 2017 at 12:24 PMWhat size is the ramekin? I looked on Amazon and they are many different sizes?
Amber says
January 26, 2017 at 1:22 PM3 1/2 – 4 inches works great.
Nancy says
January 27, 2017 at 9:20 AMWhat size in ounces is the ramekin?
Amber says
January 28, 2017 at 8:06 PMI believe it’s 8oz.
Vickie says
January 26, 2017 at 7:06 PMIs it possible without the egg???
Amber says
January 28, 2017 at 8:08 PMHi 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.
Sabrina says
January 29, 2017 at 11:59 AMI 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!!!
Amber says
January 29, 2017 at 3:51 PMHi Sabrina! Thank you so much for your comment! I’m going to try it that way too!
Liezl says
January 30, 2017 at 4:07 AMHi 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 ☺
Amber says
January 31, 2017 at 11:28 AMThe 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.
Heer shah says
February 6, 2017 at 7:06 PMYogurt Instaed of egg yolk ??
Tami says
February 15, 2017 at 12:36 PMI just tried the eggless recepie with quick oats instead the flour and it turned out great!!! LOVE it!
Amber says
February 17, 2017 at 10:06 AMNice idea! Thanks for sharing Tami!
Kim says
March 25, 2017 at 6:25 PMJust tried this tonight and shared it with my son. He agrees the recipe is a keeper!
Amber says
March 27, 2017 at 11:57 AMI’m so glad you liked it! Thanks for your comment Kim!
James Stratman says
April 1, 2017 at 2:12 PMI 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.
jorden says
May 16, 2017 at 12:29 PMi love this
Julie says
May 30, 2017 at 5:44 PMI 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.
Allison says
July 22, 2017 at 7:47 PMMade this tonight and I have to say… IT WAS ABSOLUTELY DELICIOUS!!! Thank you!
Amber says
July 24, 2017 at 8:25 AMYay! So glad you liked it Allison! Thanks for your feedback!
Liv says
August 9, 2017 at 10:31 AMI love this recipe! The music in your video was also very cool! Where did you find it?
Amber says
August 11, 2017 at 3:45 AMHi Liv! Thanks! I buy my music from audiojungle.net
Gwendolyn Baker says
September 2, 2017 at 2:58 PMI tried it….And it was Awesome!! Thanks For Sharing!!
Amber says
September 4, 2017 at 4:06 PMGlad to hear it! Thanks Gwendolyn!
MystehMonz says
October 26, 2017 at 7:15 AMI’ve been making this exact recipe for about 3+ years now so it’s really not a new idea. You can change up the sweetingredient from chocolate chip to cranberries with white chocolate, or use raisins with nuts if you like nuts, or any other thing that trips your trigger. It is insanely addicting.
Katelyn says
January 21, 2018 at 1:39 PMMade this the other night and loved it! Wanted one today but only had Andes pieces and no reg chips so I added some cocoa powder and made it with those and it’s wonderful! Thanks for the recipe!
Amber says
February 1, 2018 at 4:50 PMOoh! That sounds delicious! Going to have to try it that way!
jasmine says
March 14, 2018 at 2:53 AMI just made this recipe its great 10/10
Amber says
March 14, 2018 at 10:06 AMSo glad you enjoyed it!
Hamish says
March 27, 2018 at 12:50 AMI think I did something wrong
Amber says
March 29, 2018 at 12:55 PMI’m sorry. Without more information, I can’t really help you. Just remember all microwaves cook differently. It’s always best to start with less cooking time.
Amy says
June 25, 2018 at 3:15 AMTried it out, and it was great! I liked being able to add my own flavours (like coconut) because the recipe was so simple. Thank you!
Amber says
July 2, 2018 at 9:33 PMMmm! Coconut! I’ll have to try that! Glad you enjoyed it Amy!
Pam Winn says
July 9, 2018 at 6:24 PMHi, Amber! First, thanks for the exact recipe I wanted! Second, I ate it still warm with a spoon, and the bottom center was moist crumbs. I’m not much of a cook, so I’m not sure what made it more cake-like than cookie. Any suggestions will be gratefully implemented.
Amber says
July 10, 2018 at 6:16 PMUnfortunately these are slightly more cakey than regular cookies. You can try cooking for less time to make them more gooey. Also, if the batter seems dry, try a little milk or water. Hope this helps!
RG says
October 13, 2018 at 12:05 PMWhat – already made a full batch of dough ! Do I need to add something to do it in the micro ? How deep into the ramekin and should it packed or airy ?
Amber Brady says
October 15, 2018 at 1:03 PMYou could probably do 1 to 1 1/2 inches of cookie dough, packed. Should cook about the same amount of time. Good luck!
Mote says
November 11, 2018 at 5:24 AMIt looks yummy!! Can’t wait to try it. Thanks for sharing!! BTW, what temperature setting do you use?
Amber Brady says
November 11, 2018 at 6:00 AMThanks! I used full power on the microwave.
unknown says
January 16, 2019 at 3:21 PMit so good
Duzy says
February 1, 2019 at 7:12 PMI made this for my husband and he loved it!!
Amber | Dessert Now Dinner Later says
February 2, 2019 at 10:09 AMThat’s great! Thanks for your comment!
Diane says
March 7, 2019 at 11:51 PMI’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.
Amber | Dessert Now Dinner Later says
March 11, 2019 at 1:48 PMGlad you are enjoying my single serve recipes! Especially this one!
Jazmin says
March 31, 2019 at 1:39 PMHow do I get the 1/8 tsp for the vanilla? How many 1/4 tsp is that
Amber | Dessert Now Dinner Later says
April 4, 2019 at 8:08 AM1/8 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!
Nancy McDonald says
April 1, 2019 at 9:39 AMIf 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.
Megan says
April 5, 2019 at 9:35 PMThis 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!