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
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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
I can’t wait to try this!
Tammy vallet says
What are the measurements?
Amber says
The measurements are near the bottom of the post in a recipe card that you can print if you’d like.
Lydia says
Where I can’t find it
Amber says
If you are on mobile, you need to click the purple “Read More” button and scroll down to the recipe card.
Peggy Andrews Shafer says
What are the calories for this?
Amber says
MyFitnessPal calculates it as 467 calories.
Tina says
Why do you only use the yok of the egg & not the whole egg?
Amber says
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.
Jul says
Hi. Just tried this and it’s awesome!! Do u know how to make others? Like Chocolate chocolate chip or oatmeal?
Amber says
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!
Donna Rubio says
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.
Amber says
I’m so glad you liked it Donna! Great idea with the ice cream and chocolate drizzle!
Jessica says
Self rising or all purpose flour?? Light or dark btown sugar??
Amber says
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.
Camee says
What size is the ramekin? I looked on Amazon and they are many different sizes?
Amber says
3 1/2 – 4 inches works great.
Nancy says
What size in ounces is the ramekin?
Amber says
I believe it’s 8oz.
Vickie says
Is it possible without the egg???
Amber says
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.
Sabrina says
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!!!
Amber says
Hi Sabrina! Thank you so much for your comment! I’m going to try it that way too!
Liezl says
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 ☺
Amber says
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.
Heer shah says
Yogurt Instaed of egg yolk ??
Tami says
I just tried the eggless recepie with quick oats instead the flour and it turned out great!!! LOVE it!
Amber says
Nice idea! Thanks for sharing Tami!
Kim says
Just tried this tonight and shared it with my son. He agrees the recipe is a keeper!
Amber says
I’m so glad you liked it! Thanks for your comment Kim!
James Stratman says
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.
jorden says
i love this
Julie says
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.
Allison says
Made this tonight and I have to say… IT WAS ABSOLUTELY DELICIOUS!!! Thank you!
Amber says
Yay! So glad you liked it Allison! Thanks for your feedback!
Liv says
I love this recipe! The music in your video was also very cool! Where did you find it?
Amber says
Hi Liv! Thanks! I buy my music from audiojungle.net
Gwendolyn Baker says
I tried it….And it was Awesome!! Thanks For Sharing!!
Amber says
Glad to hear it! Thanks Gwendolyn!
MystehMonz says
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.
Katelyn says
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!
Amber says
Ooh! That sounds delicious! Going to have to try it that way!
jasmine says
I just made this recipe its great 10/10
Amber says
So glad you enjoyed it!
Hamish says
I think I did something wrong
Amber says
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.
Amy says
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!
Amber says
Mmm! Coconut! I’ll have to try that! Glad you enjoyed it Amy!
Pam Winn says
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.
Amber says
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!