Dessert Now, Dinner Later!

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Microwave Chocolate Chip Cookie (+ Video)

by 63 Comments

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This microwave chocolate chip cookie is the perfect dessert for one! It cooks in only 40-60 seconds for a super quick, sugar fix.

  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!

This microwave chocolate chip cookie is the perfect dessert for one! It cooks in only 40-60 seconds for a super quick, sugar fix.

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.

This microwave chocolate chip cookie is the perfect dessert for one! It cooks in only 40-60 seconds for a super quick, sugar fix.

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.

This microwave chocolate chip cookie is the perfect dessert for one! It cooks in only 40-60 seconds for a super quick, sugar fix.

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.

This microwave chocolate chip cookie is the perfect dessert for one! It cooks in only 40-60 seconds for a super quick, sugar fix.

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. 🙂

This microwave chocolate chip cookie is the perfect dessert for one! It cooks in only 40-60 seconds for a super quick, sugar fix.
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Microwave Chocolate Chip Cookie

Yield 1 serving

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

  1. 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.
  2. Add the flour, salt, and chocolate chips. Mix and flatten the top evenly. Top with extra chocolate chips, if desired.
  3. 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

*Lightly altered from Spoon University
© 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!

This microwave chocolate chip cookie is the perfect dessert for one! It cooks in only 40-60 seconds for a super quick, sugar fix.
Print

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.
Yield 1 serving

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

  1. 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.
  2. Add the flour, salt, and chocolate chips. Stir well.
  3. 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

*Lightly altered from Eugenie Kitchen

© 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.
This microwave chocolate chip cookie is the perfect dessert for one! It cooks in only 40-60 seconds for a super quick, sugar fix.

Comments

    • 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.

      Reply

    • 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!

      Reply

    • 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.

      Reply

    • 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.

      Reply

  11. 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 ☺

    Reply

    • 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.

      Reply

  15. 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.

    Reply

  17. 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.

    Reply

  21. I’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.

    Reply

  22. Made 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!

    Reply

    • I’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.

      Reply

  25. Tried 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!

    Reply

  26. Hi, 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.

    Reply

    • Unfortunately 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!

      Reply

  27. What – 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 ?

    Reply

    • You could probably do 1 to 1 1/2 inches of cookie dough, packed. Should cook about the same amount of time. Good luck!

      Reply

  31. 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.

    Reply

    • 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!

      Reply

  33. 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.

    Reply

  34. 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!

    Reply

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