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A single cookie ready in 60 seconds. Made with basic chocolate chip cookie ingredients, 1 ramekin, and a microwave.
serves/makes:
ready in:
under 30 minutes
13 reviews
2 comments
ingredients
1 tablespoon butter, softened
1 tablespoon sugar
1 tablespoon brown sugar, packed
1 large egg yolk, beaten
1 dash vanilla extract
3 tablespoons all-purpose flour
1 pinch baking soda
1 pinch salt
2 tablespoons miniature chocolate chips
directions
In a small bowl, mixed the butter and sugars with a fork until blended. Stir in the egg and vanilla until completely mixed. Stir in the flour, baking soda, and salt until mixture is a stiff dough. Stir in the chocolate chips until just mixed.
Pat the mixture into a 8-ounce ramekin (the flatter ones work best).
Microwave on high power for 60 seconds. It will look underdone. Place ramekin on cooling rack until dish is cool enough to handle. The cookie will continue to "bake" as it cools.
Eat hot or let it cool if desired.
cook's notes
If you want to remove the cookie from the ramekin easily (instead of eating it with a spoon) you can place a piece of parchment paper in the bottom before adding the dough. Let the ramekin cool for 1-2 minutes then run a knife with a thin blade around the inside edge of the ramekin to loosen it. Invert the ramekin to remove the cookie.
This recipe produces a soft, chewy cookie. If you want a more crisp cookie, cook 15 seconds longer.
You can use other flavored chips, M&Ms, chopped nuts, etc in place of the chocolate chips if desired.
recipe tips
If your microwave has a higher wattage, start by microwaving the cookie for 45 seconds and then check. You can always add more time if needed.
Use room temperature butter for easier mixing.
Try adding a pinch of cinnamon or nutmeg to the dough for a slightly different flavor.
Mix the dough thoroughly but avoid overmixing or the cookie may be crumbly.
Add mix-ins like nuts, white chocolate chips, or dried fruit to create different recipe versions.
Let the cookie cool for a minute before eating for the best texture (and to keep it from falling apart).
To avoid a rubbery texture, do not overcook the cookie. Microwave times may vary slightly depending on the power of your microwave.
common recipe questions
What can I use if I don’t have brown sugar?
You can substitute white sugar, but brown sugar provides moisture and a richer flavor. If available, you can add a drop of molasses to white sugar as an alternative.
Is it necessary to use a ramekin?
A ramekin is ideal due to its size and shape, but any microwave-safe dish similar in size can work. A mug or small bowl could be a good alternative.
How do I know if my cookie is done?
The cookie should look slightly underdone at the top when it's ready. It will continue to cook and firm up as it cools in the ramekin.
Can I make this cookie gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
tools needed
Small Bowl: To hold the cookie dough ingredients while being mixed.
Fork: To combine the butter, sugars, egg, vanilla, flour, baking soda, salt, and chocolate chips in a small bowl.
Ramekin: To cook the single cookie in the microwave. Make sure to use an 8-ounce ramekin for best results.
Microwave: Required to cook the cookie on high power for 60 seconds. Set timer and stand by to avoid overcooking.
Cooling Rack: To allow the cookie to cool slightly after cooking, which allows it to continue baking and achieve the desired texture.
Parchment Paper (optional): To line the ramekin for easy removal of the cookie after cooking. Skip if you're cool with eating from the ramekin like a savage.
Thin Blade Knife: To run around the inside edge of the ramekin after cooling slightly, making it easier to invert and remove the cookie for a more civilized eating experience.
what goes with it?
Scoop of vanilla ice cream: top the warm cookie with a scoop of ice cream for a classic dessert pairing. The warm cookie will melt the ice cream just enough to create a delicious treat.
Dollop of whipped cream: a dollop of whipped cream on top of the cookie adds a light, airy element to balance out the richness of the chocolate chip cookie. Plus, who doesn't love a little extra whipped cream?
Drizzle of caramel sauce: for an extra indulgent treat, drizzle some caramel sauce over the warm cookie. The combination of caramel and chocolate is always a winner.
Sprinkle of sea salt: a sprinkle of sea salt on top of the cookie will enhance the sweetness of the chocolate and add a touch of sophistication to this quick and easy dessert. Salted chocolate is always a winning flavor combo.
nutrition data
434 calories, 23 grams fat, 53 grams carbohydrates, 6 grams protein per serving.
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reviews & comments
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katesrecipes REVIEW:
September 6, 2016It's a lot of work for one cookie but if you don't want to make a whole batch then it's awesome! I doubled the recipe and made two cookies and microwaved them separately.
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mommymom REVIEW:
November 8, 2014Very easy recipe - and has the taste and consistency of a great choc chip cookie! Great find!
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karena REVIEW:
May 22, 2014Excellent cookie recipe! Perfect for those late night sugar cravings
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NOLOL REVIEW:
December 18, 2013Made this with some leftover butterscotch chips I had on hand. Fantastic! Made two cookies. One for me and one for the kiddo.
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favorite gramma REVIEW:
December 12, 2013Had a house full of kids under the age of 9 and wanted do a hands-on cooking project with them that wasn't going to take a long time. I helped some of them measure but they all made up their own individual dough and mixed in what they wanted. I had a variety of chocolate chips, m&ms, and even some chunked up oreo cookies (which I think turned out pretty awesome in this recipe). We microwaved two at a time because I wasn't sure if cooking more at a time would throw it off. I think the hardest part was making the kiddos wait a minute until the cookie was cool enough to eat! Thanks for a fun recipe.
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KACI REVIEW:
December 4, 2013One reason I don't bake more is that I don't want 9 dozen cookies or 48 bars sitting around. I know I can freeze them but then I'm eating the same cookie recipe for a year. I love that I can make one, two, four or however many of these I want and have a nice FRESH cookie when I want it. I've tried varying the recipe a little - used butterscotch chips (couldn't get minis so used regular size) one time with good luck - so it's flexible enough that you can alter it to have a slighty different cookie if you want. Next time I'm going to do white chocolate and macadamia nuts!
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jmor37444 REVIEW:
November 8, 2013Ttotally satisfied my sugar craving! So simple and HOMEMADE! No artificial stuff in it like purchased cookies.
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Whipper REVIEW:
October 25, 2013I didn't have any ramekins so I put this in a coffee mug. I microwaved it on 50% power for part of the time because I was afraid the outside would get more done. It turned out ok, would be better in a ramekin I think. Very good flavor, just not really engineered for a coffee mug (my fault, not the recipe so I'm giving it 5 stars anyway)
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Angie @cookery October 17, 2013
Love this! I'll be making this when I've had a stressful day but don't dare make a dozen cookies (for fear I'd eat them all). No more need to keep cookie dough hidden in the freezer lol!
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tracy1 REVIEW:
October 17, 2013I made this into a chocolate chocolate chip cookie by adding some cocoa powder. I didn't really measure, just went by feel with the coloring of the cookie. It was maybe a teaspoon? Sorry, I should have measured. It was really good!
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Guest Foodie REVIEW:
October 15, 2013I divided this into two 4-ounce ramekins (didn't have an 8-ounce one) and microwaved them that way. My kids thought they were loads of fun!
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leftyg REVIEW:
October 14, 2013Yeah, this was quick and easy. The cookie came out very moist and cake-like and tasted like a typical chocolate chip cookie. A BIG and filling chocolate chip cookie!
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Guest Foodie October 14, 2013
Can't wait to try this! Brilliant idea!
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former skeptic REVIEW:
October 14, 2013Saw this on pinterest and had to try it to see if it actually worked and tasted like a real cookie. Delish! Super easy too. Was mixed up in under a minute, then nuked for a minute. Had my cookie in under 3 minutes total (had to let it cool a bit first). Not bad!
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Valerie REVIEW:
October 13, 2013I love this cookie! I often shy away from making a whole batch of cookies because, frankly, I'll be tempted to eat them all myself! This is a great (and quick) way to cure a sugar craving. It's pretty foolproof too. I made it three times and each time was perfect. If you have a higher wattage microwave than most you might want to check it after 45 seconds or so. It should look somewhat underdone (but not raw). It will puff up while it cooks, and once it's evenly puffed up it's about done.
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