Can I bake this instead of microwaving?

Yes! Bake in a ramekin at 350°F for 8–10 minutes until the edges are golden and the top is set.

Can I use the whole egg?

No, a full egg adds too much liquid for this small amount of flour. Stick with just the yolk.

What if I don't have brown sugar?

You can use all granulated sugar, but the cookie will be lighter and less chewy. Add a drop of molasses if you have it to mimic the flavor.

Why does my cookie seem dry or cakey?

It may be overcooked or overmixed. Use precise measurements, and don't exceed 60 seconds in the microwave.

Can I use oil instead of butter?

You can, but the flavor and texture won't be as rich. Use the same amount of a neutral oil like avocado or vegetable.

4-Minute Single Serve Chocolate Chip Cookie

Description

This single serve chocolate chip cookie is warm, gooey, and made right in a ramekin. No mixer, no chill, no leftovers just one perfect cookie in minutes.

Ingredients

Scale

3 tablespoons unsalted butter
4 tablespoons brown sugar, packed
1 tablespoon granulated sugar
1 egg yolk
6 tablespoons all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons chocolate chips (or chopped chocolate)

Cook Mode Prevent your screen from going dark

Instructions

In a microwave-safe ramekin (6 oz), melt butter.
Stir in brown sugar, granulated sugar, and egg yolk until smooth.
Add flour, baking soda, and salt. Mix until just combined.
Fold in chocolate chips.
Microwave on high for 45–60 seconds, until edges look set and center is soft.
Let cool for 1–2 minutes and enjoy warm.

Notes

Use chopped chocolate for meltier pockets.
Add a pinch of flaky salt before or after baking for extra flavor.
Want it vegan? Use plant-based butter and a flax yolk (1 tsp flax + 1 Tbsp water).
Easily doubled in separate ramekins.

Nutrition

Serving Size: 1 cookie
Calories: 390 kcal
Sugar: 24g
Sodium: 150mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 90mg