A simple, single-serving, gooey chocolate chip cookie that can be prepared and cooked in your microwave within minutes. Read this post at your own risk! 🙂
This cookie is “baked” in the microwave.
It’s truly gooey. And tastes like a real chocolate chip cookie fresh from the oven.
And when a scoop of ice cream is melted on top? Divine.
What’s so special about this microwave cookie recipe?
This isn’t just any microwave cookie recipe.
It’s the result of dozens of tests and variations.
I’m a scientist by nature, so naturally, I needed to try out all the possible ingredient combinations until I happened upon one that was totally irresistible.
The two most noteworthy tests were:
- Adding baking powder to the mix
- Using milk instead of egg
Baking powder normally gives cookies a lighter texture and helps them rise, but I didn’t notice any difference in my microwave cookie.
Therefore, I ruled baking powder as an unnecessary addition (though it didn’t do any harm, so still feel free to add it if you want).
I also tried making a cookie with milk instead of an egg.
The end result wasn’t great.
I found the texture of the cookie slimy, and the flavor wasn’t as good.
- Unsalted butter – if you only have salted, just omit the extra salt later on.
- Caster sugar – This superfine granulated sugar is quicker to dissolve than other types of sugar, so there’s no risk of a grainy cookie.
- Dark brown sugar – Dark brown sugar has more molasses than light brown sugar. This gives it a richer caramel flavor. Light brown sugar will suffice, but the flavor will be more subtle.
- Vanilla extract – optional (but not really). The cookie will taste flat without it.
- Salt – Any kind of salt will have the intended effect, but I recommend using sea salt. It adds a savory aspect to the flavor combination that I really enjoy.
- Egg yolk – Choosing egg yolk over a whole egg will give your cookie a softer, richer end result.
- Plain flour – Flour is what holds your cookie together. The right amount will decide your texture. It will also help your cookie to rise and get that soft, fluffy bite you’re looking for.
- Semisweet chocolate chips – The type of chocolate chip you use is entirely up to preference.
Pick your container. You can use any microwave-safe mug or ramekin. I used an 8-ounce ramekin (4 inches in diameter.
Put the butter in your mug or ramekin and melt it in the microwave for 15 seconds at a time (on 70% power).
Take the butter out when there are still a few tiny blobs of solid butter left. Swirl the butter until it’s all melted.
Add your caster sugar, dark brown sugar, vanilla, and salt to the melted butter. Stir well.
Mix in the egg yolk.
Mix your flour into the wet mixture until it has the consistency of a wet cookie dough. Add a touch more flour if it’s too runny or a splash of milk if it’s too firm.
Add your chocolate chips and stir them evenly throughout the dough.
Flatten the top of the dough with the back of your spoon.
Microwave on 100 percent power for 30 to 40 seconds. Start with 30 seconds, then continue in 10-second intervals until done (mine took around a minute).
Let the cookie rest for 15 seconds before digging it. The cookie will be very hot!
How do I know when the cookie is done?
Cooking times will vary with your microwave.
Starting with 30 seconds is a great base to prevent overcooking your cookie (a big no-no because the cookie will become very hard and pretty much inedible).
You want the top of the cookie moist but not wet, and when you press down on the cookie, it should spring back up.
Hint: if you’re still unsure, put a toothpick into the middle and pull it out. If the toothpick is clean, the cookie is done.
Substitutions and variations
If you have dietary limitations or preferences, that doesn’t mean you’re out of options!
One or more of these substitutions can get you a delicious microwave cookie that meets your needs.
- Vegan or dairy-free – you can sub the egg for some apple sauce or ground flaxseed, and you can sub the butter for coconut oil or vegan butter. Add a splash of plant-based milk to keep your cookie moist.
- Extra flavorings – add a dash of lemon juice, cinnamon, honey, peanut butter, or whatever spread or seasoning floats your boat. You’re making a cookie in the microwave…nothing is off-limits.
- Vary the chocolate – If you don’t like semi-sweet chocolate chips, try caramel chips or white chocolate chips instead. If you want more chocolate, try using some cocoa powder to get a chocolate base (or one of these cocoa powder alternatives).
- Not got brown and white sugar? If you’re out of white, you can use all brown. If you’re out of brown, you can use all white. All brown is a better option if you’re in a pinch, as your cookie will have a deeper flavor.
These cookies are great spur-of-the-moment snacks.
This means, unfortunately, that you should eat them right away.
Don’t store or freeze them unless you’re making the dough ahead of time. In that case, wrap a single serving in plastic wrap and store it in the freezer for up to 3 months.
Microwave Chocolate Chip Cookie In A Mug
- Microwave safe mug or ramekin
- 1 tablespoon unsalted butter 14g
- 1 tablespoon caster sugar 13g
- 1 tablespoon dark brown sugar 13g
- 1/8 teaspoon pure vanilla extract
- small pinch salt
- 1 egg yolk room temp if possible, but not necessary
- 3 tablespoons plain flour 30g
- 2 heaping tablespoons dark/semisweet chocolate chips 30g
- Choose a microwave-safe mug/ramekin/small bowl. I used an 8-ounce ramekin (4 inches in diameter).
- Place the butter in the mug and melt in the microwave; do this in 15 second intervals at about 70% power. When you have small bits of butter remaining, take it out of the microwave and gently swirl, or stir, the butter until the bits have melted.
- To the melted butter, add sugars, vanilla and salt. Stir well.
- Add the egg yolk and stir well to combine.
- Add the flour, and stir until combined. The consistency of the dough should be like wet cookie dough; if it's too runny, add a touch more flour until the consistency is firmer, or if it's too stiff, add a splash of milk.
- Add the chocolate chips and stir to evenly distribute throughout the dough. Flatten the surface of the dough with the back of the spoon.
- Microwave at about 100% power for 30-40 seconds. Continue in 10 second intervals until the cookie is done (mine took 60 seconds). If you overcook the cookie, it will be become dry and hard. Always err on the side of less cooking time.