Craving a warm, gooey single-serving chocolate chip cookie but don’t want to turn on the oven? This microwave chocolate chip cookie is your perfect solution! Made with simple pantry staples, it comes together in just minutes—no mixing bowls, no waiting, just instant cookie satisfaction.
Table of Contents
Why I Love This Recipe
- Quick & easy: From start to finish, this single-serving chocolate chip cookie is ready in just minutes.
- No oven needed: Microwave desserts are perfect for when you don’t want to heat up the kitchen! Try Microwave S’mores Mug Cakes or Microwave Mug Double Chocolate Brownie if you want more like this one!
- Minimal cleanup: One measuring cup, one plate and no sharing required!
- No egg: This is an egg free cookie, so you can eat the dough raw if you prefer or if you don’t have a microwave. Raw cookie dough is one of my weaknesses, like No Bake Cookie Dough Balls and Cookie Dough Bites!
- Soft, chewy, and gooey: Just like a classic chocolate chip cookie, but faster.
The Ingredients
- Unsalted Butter: Adds richness and keeps the cookie soft.
- Light or Dark Brown Sugar: Creates that classic chewy texture and deep caramel flavor.
- Vanilla Extract: A little goes a long way in enhancing this cookies flavor.
- Whole Milk: Adds moisture.
- All Purpose Flour: The base for any delicious cookie!
- Chocolate Chips, Chunks or Disks: I love using these chocolate discs to get big melty pockets of chocolate in every bite.
How to Make a Microwave Chocolate Chip Cookie for One
Step 1: Place the butter in a bowl or glass measuring cup and microwave the butter for 20-30 seconds or until melted.
Step 2: Stir in the brown sugar until throughly combined.
Step 3: Stir in the vanilla, salt, milk and flour until combined then stir in the chocolate chips.
Step 4: Place the cookie dough on a microwave safe plate and form into an even circle.
Step 5: Microwave cookie for 30 seconds. Microwave an additional 30 seconds. Microwave another 20-30 seconds or until cookie dough looks dry to the touch and chocolate is bubbly. Eat immediately with a spoon or allow the cookie to cool about 1-2 minutes before transferring to a wire rack.
Tips and Tricks
- Microwave in stages – Every microwave is different. Heating in stages prevents overcooking and keeps the chocolate from burning.
- Use a glass measuring cup – You can melt the butter and mix everything in one container, plus the handle makes stirring easy.
- No need to measure the milk & vanilla exactly – Once you get the knack for it you don’t even need a measuring spoon for the milk and vanilla. It’s just a splash of each. Just make sure not to add too much or your batter will be too thin.
- Choose your chocolate wisely – Chocolate chips work great, but chunks or disks make for next-level gooeyness.
- Flatten your dough before microwaving – Use your palm to press it down evenly so it cooks consistently. It’s generally about 3 1/2 to 4 inches wide.
- Sprinkle with flaky sea salt – Add extra chocolate, a sprinkle of sea salt, or even a scoop of ice cream on top.
- Let it cool before lifting – Allow the cookie to cool on the plate for 1-2 minutes and then gently use a spatula to lift it off onto a baking rack. If you’re like me just grab a spoon or use your fingers and eat it warm right off the plate.
FAQs
Make sure you’re not over-microwaving! Cook in short bursts and stop once the surface looks dry but is still soft underneath.
In a pinch, yes, but the cookie will be slightly crispier if you use white sugar. Brown sugar is what gives the cookie that chewy texture we all love.
More Chocolate Chip Cookie Recipes
You only need a handful of ingredients you likely already have in your kitchen to whip up this quick microwave cookie recipe, so when the craving hits, just know you’re only minutes away from a delicious homemade treat. Let me know what you think of this recipe — leave a rating and comment below!
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Microwave Chocolate Chip Sea Salt Cookie for ONE
Equipment
- microwave
Ingredients
- 1 tablespoon butter
- 2 tablespoons light or dark brown sugar
- 1/8 teaspoon vanilla extract
- 1 pinch salt
- 2 teaspoons whole milk
- 3 tablespoons all purpose flour
- 2 tablespoons chocolate chips, chunks or disks
Instructions
- Place the butter in a bowl or glass or measuring cup and melt the butter for 20-30 seconds or until melted.
- Stir in the brown sugar until throughly combined.
- Stir in the vanilla, salt, milk and flour until combined then stir in the chocolate chips.
- Place the cookie dough on a microwave safe plate and form into an even circle.
- Microwave cookie for 30 seconds. Microwave an additional 30 seconds. Microwave another 20-30 seconds or until cookie dough looks dry to the touch and chocolate is bubbly.
- Eat immediately with a spoon or allow the cookie to cool about 1-2 minutes before transferring to a wire rack.
Notes
-
- Microwave in stages – Every microwave is different. Heating in stages prevents overcooking and keeps the chocolate from burning.
- Use a glass measuring cup – You can melt the butter and mix everything in one container, plus the handle makes stirring easy.
- No need to measure the milk & vanilla exactly – Once you get the knack for it you don’t even need a measuring spoon for the milk and vanilla. It’s just a splash of each. Just make sure not to add too much or your batter will be too thin.
- Choose your chocolate wisely – Chocolate chips work great, but chunks or disks make for next-level gooeyness.
- Flatten your dough before microwaving – Use your palm to press it down evenly so it cooks consistently. It’s generally about 3 1/2 to 4 inches wide.
- Sprinkle with flaky sea salt – Add extra chocolate, a sprinkle of sea salt, or even a scoop of ice cream on top.
- Let it cool before lifting – Allow the cookie to cool on the plate for 1-2 minutes and then gently use a spatula to lift it off onto a baking rack. If you’re like me just grab a spoon or use your fingers and eat it warm right off the plate.
I think I made mine too soft…
Thanks for always sharing such fun recipes! For this micro cookie recipe, 2 quick questions: 1)can you use oat or almond milk, or some other non-dairy milk? 2) if you didn’t want to microwave it for some reason, can you either bake in toaster oven or in a pan on the stove?! (Should the plate/baking sheet/pan be greased? Or ungreased?!) Thanks again!!!
Mine got a burnt spot on top (I’m assuming a chip?) before the cookie dried/firmed… what did I do wrong?