This Microwave Chocolate Chip Cookie is a warm and gooey eggless chocolate chip cookie for one cooked in the microwave. Ready from start to finish in under 5 minutes!

Microwave chocolate chip cookie in a ramekin with bite taken out

Are you craving warm, gooey small batch chocolate chip cookies but don’t have the patience to wait for the oven to preheat and bake?

Or perhaps it’s been 90F degrees all week and you can’t bear the thought of turning on your inferno of an oven.

Or maybe your only cooking appliance is your microwave.

Good news – I’m here to help you out with my 1 minute Microwave Chocolate Chip Cookie!

Technically it’s a 40-50 second chocolate chip cookie, but the name isn’t quite as catchy.

It’s a single serving eggless chocolate chip cookie microwaved in a mug or ramekin. The cousin of my microwave peanut butter cookie.

It’s for when you’d rather have a cookie than a microwave brownie.

I’ve had several questions about whether my single serve chocolate chip cookie can be made in the microwave.

That particular cookie can’t because of the baking soda which is why I developed this microwave chocolate chip cookie with baking powder.

It’s been over 90F degrees all week, so there was no better time than now to start making my chocolate chip cookie in the microwave.

And much like that other cookie recipe, this mug cookie has no egg so you can whip up this cookie for one from start to finish in under 5 minutes.

Close up of microwave chocolate chip cookie

What size mug or ramekin do I need for a mug cookie?

The biggest challenge for making a mug cookie with no egg is figuring out what size vessel to use.

I prefer making a ramekin cookie in my 6-ounce ramekin, which you can buy online at Amazon (affiliate link) or find at a thrift store.

However, I understand not everyone owns ramekins, so you can also use a 12 ounce standard mug (affiliate link) like I did with my chocolate peanut butter mug cake.

If you use a different size, please note it’ll affect the cook time. A wider mug will need less time. A deeper mug will require more time.

That’s why I like my 6 ounce ramekin because it’s pretty standard.

Don’t know what size mug you have? Fill it to the top with water then transfer the water to a measuring cup. That will tell you how many ounces your mug will hold.

Overhead shot of microwave chocolate chip cookie with spoon

Ingredients For Microwave Chocolate Chip Cookie

To make your eggless chocolate chip cookie, you’ll need the following ingredients:

  • Butter: Using melted butter means no mixer needed!
  • Milk: Helps make the cookie a little less dry since you’re not using egg.
  • Brown sugar: It isn’t chocolate chip cookies without brown sugar!
  • Vanilla extract:Cookies taste better with vanilla. Always.
  • Flour: Brings the cookie dough together. Make sure you’re measuring flour properly by using the spoon method.
  • Baking powder: Helps the cookie rise as well as a less dense texture. I tested it without baking powder and it was quite terrible.
  • Salt: No bland cookie here! Not needed if using salted butter.
  • Chocolate chips: Semisweet chocolate chips are preferred, but you can also use milk, or dark.

Should I add an egg yolk to my microwave chocolate chip cookie?

I’ve gone back and forth with numerous rounds of testing to determine whether you need an egg yolk for your microwave cookie. After all, other recipes call for it.

Truth is, I prefer the texture without it. No egg mimicks the tender, chewy texture of a cookie albeit a little more crumbly (which satisfies your cookie craving).

I did add a little bit of milk so the cookie wasn’t so dry.

Close up of microwave chocolate chip cookie

How To Make Chocolate Chip Cookie In The Microwave

Here’s how to make your 1 minute chocolate chip cookie:

  1. Whisk together the melted butter, milk, sugar, and vanilla until the sugar is dissolved. Make sure you whisk well or the texture may be extra grainy.
  2. Stir in the flour, baking powder, and salt then add the chocolate chips. It should resemble a soft and slightly sticky cookie dough. Transfer to your ramekin or mug.
  3. Microwave for 40 seconds or until the top is set. If it looks a little too wet on the edges, microwave another 10 seconds. Do not go over 1 minute or you will overcook it.

Your microwave chocolate chip cookie recipe is best eaten 10 minutes after you make it (so you don’t burn your tongue). It will not keep well the next day.

As it cools down, your cookie will firm up. I personally prefer this as it’ll have a better cookie texture.

Why is my microwave cookie hard and dry?

Microwaves vary in wattage, so please don’t overcook your chocolate chip cookie! Start at 40 seconds then decide if you need an extra 10 seconds.

When in doubt, it’s better to have an underbaked cookie than overdone. As you make the recipe more and more, you’ll get a better feel for how long to cook it.

Unless you have a really, really weak microwave or a super narrow mug, do not go over 1 minute.

Microwave chocolate chip cookie in a ramekin with bite taken out

What To Serve With Microwave Chocolate Chip Cookie

So the whole point of making your chocolate chip cookie in the microwave is so you can eat it right away.

However, for an extra special dessert for one you can add a scoop of vanilla ice cream on top.

Or whip up homemade whipped cream, peanut butter whipped cream, or chocolate whipped cream to serve on top.

More Ramekin Desserts

If you enjoyed this 1 minute chocolate chip cookie, check out my other Ramekin Dessert Recipes including:

Close up of microwave chocolate chip cookie

Microwave Chocolate Chip Cookie

Yield: 1 serving
Prep Time: 2 minutes
Cook Time: 40 seconds
Total Time: 2 minutes 40 seconds

This Microwave Chocolate Chip Cookie is a warm and gooey eggless chocolate chip cookie for one cooked in the microwave. Ready from start to finish in under 5 minutes!


  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon whole milk, room temperature
  • 1 tablespoon brown sugar (soft and moist, not dry and crumbly)
  • 1/2 teaspoon vanilla extract
  • 1/3 cup all-purpose flour (measured properly using the spoon and level method, not scooping the measuring cup)
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon table salt (omit if using salted butter)
  • 2 tablespoons semisweet chocolate chips


  1. In a medium bowl, whisk together the melted butter, milk, brown sugar, and vanilla until sugar has dissolved, at least 1 minute. Do not skimp on whisking or your cookie will end up grainy.
  2. Stir in flour, baking powder, and salt until it resembles a soft and slightly sticky cookie dough. Stir in the chocolate chips.
  3. Transfer dough to a 6 ounce ramekin or 12 ounce standard microwavable mug. Microwave on high for 40 seconds. The top should look set. If the edges are a little too wet, microwave for an additional 10 seconds.

    Do not overcook your cookie! If you're still unsure if it's done, it's better to have it under and gooey than dry and hard.
  4. Cool for 10 minutes then serve immediately.


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