5-Minute Single Serve Chocolate Chip Cookie

This single serve chocolate chip cookie is exactly what you need when a craving hits and you do not want a whole batch sitting on the counter. It comes together in one mug with basic pantry ingredients.

The edges are set and golden while the center stays soft and almost molten, right down to the last spoonful. It tastes like a fresh-baked cookie, only faster.

What Makes This Cookie So Good

The texture lands in that perfect window between a warm cookie and a brownie. You get crisp edges from the mug and a gooey middle that never makes it to a plate.

Using a fork keeps the mixing gentle, so the cookie never gets tough. It really is the same dough you would make for a full tray, scaled down to one serving with zero leftovers to tempt you later.

Ingredients

• 2 tbsp unsalted butter: melted in the mug right away
• 2 tbsp packed brown sugar: light or dark both work well
• 1 large egg yolk: gives richness without a rubbery texture
• 1/4 tsp vanilla extract
• 3 tbsp all-purpose flour: spoon and level for best results
• Pinch of baking soda: about 1/16 tsp, just a tiny smidge
• Pinch of salt
• 2 tbsp semi-sweet chocolate chips: plus a few extra for the top

Variations / Substitutions

• No egg yolk: use 2 tsp milk for a slightly cakier cookie, still good
• Gluten-free: swap in a measure-for-measure gluten-free flour blend
• Double chocolate: replace 1 tbsp flour with unsweetened cocoa powder
• Darker flavor: use dark brown sugar and a sprinkle of flaky salt on top after cooking
• Mix-ins: chopped nuts, toffee bits, or white chocolate chips all work well in place of some chocolate chips

Chewy Oat Flour Chocolate Chip Cookies are another dessert you’d probably love if you enjoy this cookie.

How to Make Single Serve Chocolate Chip Cookie

Step 1: Whisk the Melted Butter and Sugar

Place the 2 tbsp butter in a microwave-safe mug or small ramekin. Microwave on high for about 20 seconds, just until melted but not sizzling. Add the 2 tbsp brown sugar and vanilla, then whisk with a fork for about 30 seconds until the mixture looks glossy and slightly thick.

Stir in the egg yolk until the color is even and no streaks remain. The mixture will be smooth and a shade lighter than the butter alone.

Step 2: Stir in the Dry Ingredients

Sprinkle the 3 tbsp flour, baking soda, and salt over the wet mixture. Stir with the same fork until you see no dry pockets. Stop as soon as the dough comes together; overworking it will make the cookie tough.

The dough will be soft and slightly sticky. It should pull away from the sides of the mug cleanly but still feel tacky.

Step 3: Fold in the Chocolate Chips

Add the 2 tbsp chocolate chips and fold them through the dough, just a few turns. Scatter a few extra chips on top. They will sink a little as the cookie cooks, leaving melty pockets on the surface.

Step 4: Scoop and Dig In

Microwave on high for 45 to 60 seconds. At 45 seconds the top will look set but still shiny. If the center looks wet, add 5 to 10 seconds at a time. The cookie will puff up and then settle as it cools for a few seconds.

Scoop straight from the mug while it is warm. The chips will be molten and the inside gooey, so a spoon is your best friend here. Eat it right away.

Tips for the Perfect Single Serve Cookie

• Check the cookie 10 seconds before your timer goes off if your microwave runs hot; it goes from gooey to overdone fast.
• Use a wide, shallow mug or a small ramekin so the cookie spreads a little. Deep mugs can leave the middle raw while the top dries out.
• If you have an extra minute, let the mixed dough sit for a minute before cooking. The flour hydrates slightly and the cookie gets a deeper caramel taste.

Microwave times by wattage:

Frequently Asked Questions

Can I bake this in a regular oven instead?

Yes, bake at 350°F (175°C) for 8 to 10 minutes in a ramekin until the edges are golden.

My cookie turned out tough and chewy. What went wrong?

Overmixing the flour or cooking it too long can make the cookie dense. Stir just until no dry spots show, and undercook it slightly in the microwave.

Can I make this dairy-free?

Swap the butter for a neutral oil or dairy-free butter stick, and use dairy-free chocolate chips. The texture will be a little softer but still good.

Can I double the recipe?

It is better to make two separate cookies. Doubling in one mug leads to uneven cooking and a raw middle.