Microwave Chocolate Chip Sea Salt Cookie for ONE

Microwave chocolate chip cookie broken in half on a plate.

3.89 from 9 votes

Microwave Chocolate Chip Sea Salt Cookie for ONE

Microwave Chocolate Chip Cookie Sea Salt Cookie for ONE is the perfect late night craving when you want a just one warm gooey chocolate chip cookie all to yourself!

Prep Time2

Cook Time1

Total Time3

Course: Dessert

Cuisine: American

Servings: person

Calories: 431kcal

Author: Catherine McCord

Equipment

microwave

Ingredients

1 tablespoon butter
2 tablespoons light or dark brown sugar
1/8 teaspoon vanilla extract
1 pinch salt
2 teaspoons whole milk
3 tablespoons all purpose flour
2 tablespoons chocolate chips, chunks or disks

Instructions

Place the butter in a bowl or glass or measuring cup and melt the butter for 20-30 seconds or until melted.
Stir in the brown sugar until throughly combined.
Stir in the vanilla, salt, milk and flour until combined then stir in the chocolate chips.
Place the cookie dough on a microwave safe plate and form into an even circle.
Microwave cookie for 30 seconds. Microwave an additional 30 seconds. Microwave another 20-30 seconds or until cookie dough looks dry to the touch and chocolate is bubbly.
Eat immediately with a spoon or allow the cookie to cool about 1-2 minutes before transferring to a wire rack.

Notes

- Microwave in stages – Every microwave is different. Heating in stages prevents overcooking and keeps the chocolate from burning.
- Use a glass measuring cup – You can melt the butter and mix everything in one container, plus the handle makes stirring easy.
- No need to measure the milk & vanilla exactly – Once you get the knack for it you don’t even need a measuring spoon for the milk and vanilla. It’s just a splash of each. Just make sure not to add too much or your batter will be too thin.
- Choose your chocolate wisely – Chocolate chips work great, but chunks or disks make for next-level gooeyness.
- Flatten your dough before microwaving – Use your palm to press it down evenly so it cooks consistently. It’s generally about 3 1/2 to 4 inches wide.
- Sprinkle with flaky sea salt – Add extra chocolate, a sprinkle of sea salt, or even a scoop of ice cream on top.
- Let it cool before lifting – Allow the cookie to cool on the plate for 1-2 minutes and then gently use a spatula to lift it off onto a baking rack. If you’re like me just grab a spoon or use your fingers and eat it warm right off the plate.

Nutrition

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