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Microwave Chocolate Chip Cookie for One


When a cookie craving strikes, there’s no need to whip up an entire batch of cookies. This Microwave Chocolate Chip Cookie For One is the perfect solution! In just five minutes and with a handful of basic ingredients, you can be indulging in a warm, gooey cookie that tastes like it came straight from the oven.

A single serve microwave chocolate chip cookie with flaky sea salt and a spoon.
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What makes this microwave chocolate chip cookie for one recipe so special is its simplicity. No need to haul out the stand mixer or wait for butter to soften. Everything comes together in one bowl with just a handful of pantry staples and a fork for mixing. Your sweet tooth can be satisfied in no time!

The key is melting the butter first, which allows the sugars to dissolve and creates a delightfully chewy texture. Vanilla and a pinch of salt enhance the flavors, while a single egg yolk binds it all together without making the cookie cakey. Mug cakes are delicious, but we want a cookie!

Of course, no homemade chocolate chip cookie is complete without a generous handful of chocolate morsels. Mini chocolate chips ensure you get melty chocolate chips in every bite of this mug recipe, but feel free to use regular chocolate chips or even chopped chocolate for bigger, meltier pockets.

The hardest part is waiting a minute or two for the chocolate chip mug cookie to cool slightly before digging in – trust me, it’s worth it to avoid a burnt tongue and it’s still a super quick fix for your chocolate chip cookie cravings!

Whether you’re a college student in need of a quick study break treat, or a busy parent looking for a little me-time indulgence after the kids are in bed, this microwave chocolate chip cookie recipe is sure to satisfy. So go ahead and treat yourself to this single serving dessert!

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What goes into this Recipe

The ingredients needed to make a microwave chocolate chip cookie.
  • Butter: Melted butter helps dissolve the sugars and creates a chewy texture.
  • Brown Sugar: Combines with white sugar to give the microwave cookies a soft, moist texture and rich flavor. You can also substitute for dark brown sugar.
  • Egg Yolk: Using yolk instead of the entire egg helps Bind the ingredients together without making the cookie cakey.
  • Chocolate Chips: I used mini chocolate chips, but you can use any size you like. Milk chocolate, dark chocolate, white chocolate chips, and semi-sweet chocolate are all equally tasty in this easy cookie recipe. You could even try peanut butter chips!

See recipe card for full information on ingredients and quantities.

  1. Begin by measuring out your butter into the dish and microwave until melted {I also use this step when making Small Batch Chocolate Chip Cookies}.  It doesn’t take much time and we don’t want to get it too warm, so start with just 15 seconds and add more time if needed.
  2. To the melted butter, add both sugars, vanilla bean paste {or vanilla extract} and salt. Stir until all of the ingredients are completely incorporated.
Melting the butter and adding the sugars, vanilla bean paste and salt to make cookie dough.
  1. The next step is to add the egg yolk {setting aside the egg white for another use} to the mixture and stir it in.
  2. Finally, stir the all purpose flour and baking soda into the wet ingredients and be sure that all of it incorporates into the cookie dough.
Adding the egg yolk, flour and baking soda to the cookie dough.
  1. Now for the best part. Add chocolate and stir one more time.
  2. Microwave cookie dough for 40-60 seconds.  All ovens are a little different, my cookie only took 45 seconds. Remove the gooey chocolate chip cookie from the microwave and sprinkle with flaky sea salt. Let the cookie sit for a minute or two before serving.  For an extra special treat top with a scoop of vanilla ice cream. 
Stir in the chocolate chips and microwave the cookie for 45-60 seconds.

Expert Tips

  • Choose a good sized microwave safe dish. This will give you enough room for the cookie to rise.
  • Check the cookie at 45 seconds and add more time if needed. Be careful not to over bake.
  • Instead of chocolate chips, add chopped chocolate. This will give you larger chunks of chocolate throughout the cookie.
  • To get a little more chocolate flavor I added a few extra chips onto the top of the cookie.  It also helps to finish the top and give the salt something to stick to.
  • Need a more crunchy texture? Try adding chopped pecans or walnuts to the cookie dough before baking. This Chocolate Chip Pecan Cookie is a great example.
  • Want to make this warm cookie even more special?  Add a scoop of ice cream to the top right before serving.

Recipe FAQs

How do I store a microwave cookie?

Before storing, make sure your one minute chocolate chip cookie has cooled completely to room temperature. This will prevent condensation from forming and making the cookie soggy. Wrap the container it was baked in tightly in plastic wrap before storing it at room temperature. It will keep for up to 2 days.

Remember, microwave cookies are designed for immediate consumption, so they may not keep as long as traditional chocolate chip cookies. For best results, enjoy your single-serving treat fresh out of the microwave or within a day or two of baking.

Can I double the recipe?

Absolutely! Just divide the batter between two mugs and microwave individually.

How can I make this cookie healthier?

Try substituting whole wheat pastry flour for some of the all-purpose, and use coconut sugar in place of brown sugar. Dark chocolate chips will also add antioxidants to sweet treats.

Eating a spoonful of chocolate chip cookie that was cooked in the microwave.

Did you try this recipe?

Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!

A microwave chocolate chip cookie with flaky sea salt and a spoon.
Curb your Chocolate Chip Cookie Craving with this simple and easy microwave cookie that is made in one bowl and baked in less than a minute.
Course: Dessert
Cuisine: American
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Servings: 1 serving
Calories: 406kcal
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  • 1 Tablespoon butter {melted}
  • ½ Tablespoon granulated sugar
  • 1 ½ Tablespoon brown sugar {packed}
  • teaspoon vanilla bean paste {or vanilla extract}
  • 1 pinch salt {I use Kosher}
  • 1 large egg yolk
  • ¼ teaspoon baking soda
  • 3 Tablespoons flour
  • 1 ½ Tablespoons mini chocolate chips


  • Prep ramekin or microwave safe bowl by spraying with non-stick spray. 
  • Add butter and melt in microwave.  Start with 15 seconds and add time if needed.  NOTE:  We don't want it too warm or it will cook the egg.  
  • Add granulated sugar, brown sugar, vanilla bean paste and salt.  Stir.  Add egg yolk to cup and stir into sugar mixture.  Stir in flour and baking soda, being sure that all of it is incorporated.  Add chocolate chips and stir again. 
  • Place in microwave and bake on high for 45-60 seconds {my cookie only took 45 seconds}.  Let it set in microwave for a minute or two and then remove it. Top with vanilla ice cream {if desired} and eat!


  • Choose a good sized microwave safe dish. This will give you enough room for the cookie to rise.
  • Check the cookie at 45 seconds and add more time if needed. Be careful not to overbake.
  • A scoop of ice cream on top of the warm cookie is the perfect finishing touch!


Serving: 1serving | Calories: 406kcal | Carbohydrates: 52g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 216mg | Sodium: 153mg | Potassium: 70mg | Fiber: 1g | Sugar: 33g | Vitamin A: 629IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 2mg
Tried this Recipe? Pin it for Later!Mention @PracticallyHomemade or tag #practicallyhomemade!

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