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My single serve chocolate chip cookie has crispy edges, a gooey center, and pools of melted chocolate in every bite. It’s a family favorite, and takes less than 2 minutes.
Table of Contents
Usually, I don’t have a problem whipping up a dozen cookies on short notice (I mean, it’s kind of my job), but on the rare occasion I don’t have time, I make this single serve chocolate chip cookie recipe.
It has the perfect level of sweetness, chocolate chip-to-flour ratio, size, and texture. Not to mention, it instantly satisfies your cookie cravings.
Why I love this recipe
- Made in the microwave. And since you don’t have to chill the dough, you’re promised instant gratification.
- One bowl. Don’t you love just having one bowl to clean up after? I know I do.
- No sharing. This is made for one, but don’t worry; you can double or triple the ingredients if needed.
- Perfect taste and texture. It’s soft and gooey in the center, and the edges get that crisp golden brown color. You wouldn’t even guess it’s made in the microwave.
- No eggs. Meaning no paranoia about cooking raw eggs in the microwave!
If your family loves small-batch desserts as much as mine does, make my brownie in a mug, cinnamon roll in a mug, or muffin in a mug next!
Key ingredients
- Melted butter. I use unsalted butter for this recipe, but if you use salted butter, skip adding extra salt.
- Brown sugar. I like using brown sugar because it makes for chewy cookies, but light brown sugar, white sugar, or any granulated sugar will work.
- Milk. Just enough to bring the cookie dough together. I used unsweetened almond milk.
- All-purpose flour. For the cookie dough. If you notice clumps in the batter, sift it carefully. I also tested this recipe with a gluten-free flour blend, which turned out great, but make sure there’s xanthan gum in the blend.
- Baking soda. Helps the cookie rise slightly.
- Salt. A pinch of salt out the sweetness in the cookie.
- Chocolate chips. I used dark chocolate chips, but milk chocolate chips are great, too. For bigger pools of melted chocolate, use a chopped-up chocolate bar.
How to make a single-serve chocolate chip cookie
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Mix. Combine the butter, sugar, and milk until smooth, then mix the dry ingredients and fold in the chocolate chips.
Step 2- Microwave. Shape the cookie dough ball and place it on a lined plate. Microwave for just over a minute.
Step 3- Cool. Let the cookie cool briefly, then enjoy!
Arman’s recipe tips
- Avoid overmixing. Since this is such a small amount of dough, you want to be very careful not to overmix it. Only stir until the ingredients are smooth and cohesive.
- Underbake them slightly. They’ll continue to ‘cook’ as they cool down, so if they’re fairly soft in the center after microwaving them, let them rest for a few minutes and re-check to see if they’re done.
- Don’t pack down the dry ingredients. If you pack down the flour, you’ll add too much and end up with a crumbly cookie. I like to lightly spoon the flour into my measuring cup.
Storage instructions
To store: This cookie is best enjoyed fresh, but any remaining cookie can be stored in an airtight container at room temperature for 2-3 days.
To freeze: Wrap the cookie in foil, place it in a freezer bag, and freeze for up to 3 months. Let it thaw overnight before enjoying.
Frequently asked questions
Yes, you can! It won’t be as instant as cooking it in the microwave, but it’ll be just as tasty (as pictured). Place the cookie dough on a lined baking sheet and bake for 12 minutes (at 350F) until golden brown.
Yes, while this recipe makes one giant cookie, you can make 2 smaller cookies if you prefer. I wouldn’t make more than that, as smaller cookies are likely to burn in the microwave.
More chocolate chip cookie recipes
- Peanut butter chocolate chip cookies
- Chocolate chip pecan cookies
- Healthy chocolate chip cookies
- No bake chocolate chip cookies
Single Serve Chocolate Chip Cookie
Video
Ingredients
- 1 tablespoon + 1 teaspoon butter melted
- 1 1/2 tablespoons brown sugar
- 1 tablespoon milk scant
- 5 tablespoons + 2 teaspoons all purpose flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt scant
- 2 teaspoons chocolate chips
Instructions
- Combine the melted butter, brown sugar, and milk until combined.
- Sift in the flour, then add the baking soda and salt and mix until just combined. Fold through the chocolate chips.
- Using your hands, make a cookie dough ball and place it on a plate lined with parchment paper.
- Microwave the cookie for one minute.
- Allow the cookie to cool for 30 seconds before enjoying.
Notes
- Use brown butter. Browned butter adds a distinct nuttiness that really enhances the cookie’s flavor. To make it, warm butter in a skillet until it begins to turn brown and becomes aromatic. It also does wonders in my vegan brown butter cookies!
- Make it vegan. Use vegan butter and vegan chocolate chips.
- Garnish. Sprinkle flaky sea salt over the warm cookie for a subtle salty-sweet flavor.
Nutrition
Originally updated August 2023, updated and republished January 2025
This is the biggest cookie recipe I saw. Can be good dessert.
Used half almond flour, half all purpose. And 2 tablespoons of brown sugar substitute, along with Lily’s sugar free chocolate chips. Baked it at 350°F for 12 minutes, let it sit for a few minutes to set and omg. It was divine!! The best cookie texture!
This cooky recipe is brilliant! Delicious, it’s a huge cooky and no mug. Brilliant!
Do you add the chis seeds to the mix? Or let them soak in water first? To substitute the egg
You can just add them to the mix.
How does a ball became a cookie? Does it melt in to flat during baking?
This was sensational. I use both the microwave and oven!