2-Minute Chocolate Chip Cookie For One

2-minute-microwave-chocolate-chip-cookie

This is one of those ‘I-need-a-cookie-right-now-or-I-die’ recipes that can be prepared in almost no time.

We all know that kind of situation, don’t we? I definitely do, I confess.

And you know what? This impressive cookie not only takes less than 5 minutes to prepare, it tastes really delicious. Just like a good chocolate chip cookie.

The preparation is beyond easy… just have a look…

 

2-minute-chocolate-chip-cookie-for-one-ingredients

First you need this stuff.

 

 

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1. Place the butter and sugars in a 2-cup bowl or ramekin. Use a fork to combine all these ingredients.

 

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2. Beat an egg and add two tablespoons of the egg mixture into the bowl. Add the vanilla too. Stir to combine.

 

 

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3. Add the flour, baking soda and salt. Give it another good stir.

 

 

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4. Finally, stir in the yummy chocolate chips.

 

 

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Save a few for the top, if you wish to.

5. For the magic to happen, pop the mixture in your microwave oven and let it bake for about 2 minutes.

 
 

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Ta-dah!

 

 

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6. Top with a lovely scoop of vanilla ice cream and drizzle with some melted chocolate.

Enjoy, dear friends! This is good, good, good, good, good. Good it is.

(This yummy recipe was adapted from picky-palate.com. Makes a cookie for one.)

 

276 thoughts on “2-Minute Chocolate Chip Cookie For One

    • WOW! This looks really good! Simple and easy to make too! I have to try this and find out if it tastes as good as it looks!

      Aaron

  1. Pingback: Chocolate Chip Cookies | Cooking Pics
  2. It is kind of perfect if you just want to eat a little cookie dough! I added oatmeal instead of chocolate chips. I don’t plan to cook it, but if I do, I will use the oven.

  3. I love this recipe!!! I made this for my kids the other day and their reaction was priceless. This reminded me of something called a Brigadeiro. They have this S’mores on that drew back memories!!! Check their website out and give it a try. http://www.brigadeiropalace.com. If anyone here has tried it share the experience!!

    • Actually microwaves preserve the foods molecular structure, since most things that cook in the microwave do so through steam, since the microwaves excite the water molecules. I’m not sure what psuedo-science website you get your information from, but Microwaves do in fact preserve the most nutrients during the cooking process versus any other method, and since it does the job so quickly there isn’t a chance for many of the molecular changes that come in normal cooking, such as the Maillard process or caramelization, until you keep it in for too long.

      • Actually, while microwaving has been overly vilified (I met someone who thought that microwaving water to heat it up was unhealthy somehow), microwaving food actually does reduce nutrient content. I forget how it compares to roasting, sauteing, and frying, but steaming actually preserves the majority of nutrients, while microwaving cuts it to like 50%. Vitamin C, especially, is destroyed with a few minutes of heat, so say goodbye to it when you bake that potato.

        That being said, I don’t look to chocolate chip cookies for my nutrients. They look delicious, but how is the texture?

    • The negative affects, I mean there’s a reason the Soviet banned then once. By using a microwave, you might as well nuclear waste on your food. The only thing useful about a microwave is it sterilizes kitchen cloths rather well…

  4. Wow, I just tried it, and I loved it! It was surprisingly satisfying, really. Just be careful not to burn it in the microwave! 🙂
    Enjoy it, peeps.
    x

  5. I had a craving for something sweet at 1:30 AM and thought I’d give this recipe a try. VERY GOOD! I had no eggs, so I substituted it with 2 tbsp of this cornstarch mix (1 tbsp cornstarch + 2 tbsp water). Turned out yummylicious!!!

  6. My Mom and I tried this (my mom is a professional chief)… we ended up not finishing them. The texture just was weird… but love the concept!

  7. Not bad, but I think next time I’ll try baking powder instead of the soda. It might give it the cookie texture, rather than the cakelike I ended up with. Great for a 3am snack though!

  8. I looove this recipe! It tastes really good, and is super easy.
    You can easy share this cookie; I couldn’t even eat half of it.. Tastes really good with milk 🙂

  9. as a former cookie and bread addict, with a gluten allergy, i have to say: this is simply genius! i love it… had this been around when i was a kid i would have been making microwave cookies for one all the time! 🙂

  10. Can I use baking powder instead? The taste of baking soda (Bicarb) is very overpowering and one that my taste buds really can’t handle. I have a bad reaction to it 🙂 My dad loved it though x

    • Shelly, I substituted baking powder with baking soda to great success with this recipe. You need to keep in mind that you have to double or triple the amount of baking powder to compensate but it’s a perfectly reasonable substitute and should work fine. Good luck, and have fun cooking!

  11. I thought it was a little too much for just me, I wouldve liked to share it with someone, I definately didnt finish. BUT delishhh!

  12. My mom and I tried this and didn’t love it. It had a texture somewhere between a cake and a scone except along the bottom – it was more cookie-like there. We did put it in for an extra fifteen seconds because it didn’t seem done the first time. If you don’t think of it as a cookie it may be better.

  13. I just made this, and I actually LOVE the cakey texture rather than a dense cookie texture. This recipe is my favorite because all the other ” mug cookies ” I’ve tried have had a dense, eggy texture that wasn’t very pleasant. But I LOVE LOVE LOOOOOVE this one. And it’s actually very good without chocolate chips.

    Oh, and p.s. – I don’t cook it all the way because I feel it continues to cook after you take it out. But that’s just me! (:

  14. I did this today, but it did not turn out like the way it does in the picture. Mine came out all dry and hard. When I was mixing the ingredients, the dough does not look all smooth and creamy either. It was doughy and crumbly. Any suggestions as to how to fix this?

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