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