Q. u003cstrongu003eWhy did my cookie come out dry or rubbery?u003c/strongu003e

This usually means you microwaved too long or didn’t measure your liquid ingredients right. Be sure to follow the u003cstrongu003eexact recipe for 1-minute microwave cookieu003c/strongu003e and stop heating once the edges firm up.

Q. u003cstrongu003eCan I bake this instead of microwaving?u003c/strongu003e

Yes, you can bake this u003cstrongu003esmall batch chocolate chip cookieu003c/strongu003e in a preheated oven at 180°C (350°F) for 8–10 minutes, though it won’t be as instant.

Q. u003cstrongu003eCan I make this cookie vegan?u003c/strongu003e

Absolutely. Swap u003cstrongu003ebutter with coconut oil or vegan butteru003c/strongu003e, and u003cstrongu003euse plant-based milku003c/strongu003e like almond or oat milk to make a u003cstrongu003evegan microwave chocolate chip cookieu003c/strongu003e.

1-Minute Chocolate Chip Cookie, How to make Microwave Single-Serve

Cookie craving at midnight? Don’t worry, this single-serve chocolate chip cookie comes to the rescue in just 5 minutes — and all you need is a microwave.

Cookie (or biscuit, as many call it) is one of those classic baked goodies that brings comfort in every bite. But what if you could make one in just a minute without switching on the oven or prepping dough in advance?

This giant chocolate chip cookie is soft, chewy, and perfect for one — no leftovers, no mess. It’s made with only 6 basic ingredients, comes together in minutes, and satisfies every last cookie craving without needing a baking tray. I usually make this for myself since my husband isn’t fond of cookies — which also means less work and no waste!

Jump to Recipe

Ingredient	Role in the Dish
Chocolate chips	The star add-in! Melts slightly in the microwave to give gooey, chocolatey bites in every mouthful. Too much can overpower or burn, so balance is key.
All-purpose flour	The base of the cookie. Provides structure and thickness. Too little, and the cookie spreads too much; too much, and it turns dry or cakey.
Sugar	Adds sweetness and helps in slight browning. Also contributes to the chewy texture, especially when using organic cane sugar which has more molasses than white sugar.
Melted butter	Brings richness and flavor. It also adds moisture and helps with spreading in the microwave, making the cookie soft and indulgent.
Vanilla syrup	Adds depth of flavor and enhances the cookie aroma. Even a tiny bit lifts the taste significantly.
Milk	Brings richness and flavor. It also adds moisture and helps with spreading in the microwave, making the cookie soft and indulgent.

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1-Minute Chocolate Chip Cookie, How to make Microwave Single-Serve

Recipe by Sandhya Riyaz

0.0 from 0 votes

Course: Dessert, SnackCuisine: AmericanDifficulty: Super Easy

Servings

servings

Prep time

minutes

Shaping Time

minutes

Microwaving Time

minute

This single-serve chocolate chip cookie is soft, gooey, and made in just 1 minute using a microwave. A perfect quick fix for cookie cravings — no oven, no mess!

Ingredients (Makes 1 large microwave cookie)

3 tablespoon, 3 All-purpose flour/ Maida
2 tablespoon, 2 Sugar
(I used organic cane sugar for better color)
1 tablespoon, 1 Melted butter
⅛ teaspoon, ⅛ Vanilla syrup
2 teaspoon, 2 Milk (room temperature)
1 tablespoon, 1 Chocolate chips

Directions to make 1-minute chocolate chip cookie

Mix wet ingredients
In a bowl, add sugar and melted butter. Mix until sugar starts to dissolve. Add vanilla syrup and milk. Stir well.
Add dry ingredients
Add all-purpose flour to the wet mixture. Mix until fully combined.
Fold in chocolate chips
Gently fold in the chocolate chips.
Shape the cookie
Grease a microwave-safe plate with butter. Transfer the batter to the plate and shape it like a cookie using a spoon or cookie cutter (I used a round one for neat edges).
Microwave
Microwave the cookie for 40 seconds. Check to ensure it’s not burning. Then microwave again for 20 seconds.
→ For a chewy cookie, you can stop here.
→ For a crunchier texture, microwave once more for 30 seconds.
Cool and Serve
Let the cookie cool completely before removing. Serve and enjoy your quick homemade treat!

Notes

1 cup = 250 ml
Notes
1.Use exact measurements for best texture and taste. Even slight variations can affect the cookie’s softness or spread.
2.Do not overload chocolate chips – too many can make the cookie bitter or cause uneven microwaving.
3.Microwave models vary – adjust the time slightly depending on your oven’s wattage. Always check in intervals to avoid burning.
4.For a chewy cookie, stop microwaving after 1 minute.
5.For a crunchier texture, microwave an extra 20–30 seconds after the first minute.
6.Let the cookie cool completely before lifting it off the plate to prevent breaking.
7.Organic sugar gives a slightly richer color and flavor, but regular sugar works fine too.
8.Avoid microwaving in metal or non-microwave-safe plates — use a ceramic or glass plate and lightly grease it.

Directions to make 1-minute chocolate chip cookie with step by step images

Mix wet ingredients
In a bowl, add sugar and melted butter. Mix until sugar starts to dissolve.
Mix wet ingredients
To the dissolved butter sugar mixture, add vanilla syrup and milk. Stir well.
Add dry ingredients
Add all-purpose flour to the wet mixture. Mix until fully combined.
Fold in chocolate chips
Gently fold in the chocolate chips.
Shape the cookie
Grease a microwave-safe plate with butter. Transfer the batter to the plate and shape it like a cookie using a spoon or cookie cutter (I used a round one for neat edges).
Microwave
Microwave the cookie for 40 seconds. Check to ensure it’s not burning. Then microwave again for 20 seconds.
→ For a chewy cookie, you can stop here.
→ For a crunchier texture, microwave once more for 30 seconds.
Cool and Serve
Let the cookie cool completely before removing. Serve and enjoy your quick homemade treat!

Use a microwave-safe ceramic or glass plate — plastic may warp and metal is unsafe.
If your cookie turns dry or rubbery, you likely overcooked it. Stick to short bursts and let it rest between intervals.
Chill the dough for 1–2 minutes before microwaving if you want a slightly puffier cookie.
For extra gooey chocolate chips, press a few more on top just before microwaving.
Want a healthier microwave cookie recipe? Swap white flour with oat flour and use coconut sugar or jaggery powder.
If using salted butter, skip any added salt to balance flavors.

Q. Can I make a chocolate chip cookie in a microwave without eggs?

Yes! This is an eggless chocolate chip cookie for microwave that uses milk and butter for binding and richness.

Q. How do I keep my microwave cookie soft and chewy?

Microwave only for 1 minute or less. Overheating makes it dry. Let it cool naturally for the softest texture. This tip is key in how to make a chewy microwave cookie.

Q. Can I use jaggery or brown sugar instead of white sugar?

Yes, for a deeper flavor, use brown sugar for microwave cookie recipe or even jaggery powder. It gives a richer color and a subtle caramel flavor.

Q. Why did my cookie come out dry or rubbery?

This usually means you microwaved too long or didn’t measure your liquid ingredients right. Be sure to follow the exact recipe for 1-minute microwave cookie and stop heating once the edges firm up.

Q. Can I bake this instead of microwaving?

Yes, you can bake this small batch chocolate chip cookie in a preheated oven at 180°C (350°F) for 8–10 minutes, though it won’t be as instant.

Q. Can I make this cookie vegan?

Absolutely. Swap butter with coconut oil or vegan butter, and use plant-based milk like almond or oat milk to make a vegan microwave chocolate chip cookie.

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Foxtail Millet Upma Kozhukattai, also called Upma Kudumulu, is a healthy South Indian steamed dumpling made with millet upma, perfect for breakfast, tiffin, or prasadam.

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Crisp, lightly spiced, and made with wholesome millet flour, this millet thattai — also known as pappu billalu, millet chekkalu, and nipattu — is a festive South Indian snack perfect for Krishna Jayanthi or tea-time munching.

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