Single-Serve Chocolate Cookie Recipe: Moist Microwave Mug Cookie

This single-serving chocolate cookie is thick and fudgy with a deep chocolate flavor and plenty of melty chips. It’s a quick, no-chill recipe that yields one very large double-chocolate cookie — the ideal late-night treat for true chocolate fans.

This post was updated January 12, 2025 with new photos, recipe tips and a slightly revised recipe.

Double chocolate cookies are one of my favorites, and this single-serving version is perfect when a cookie craving hits but you don’t want to bake a whole batch. The cookie is fudgy and thick with a slightly crisp edge and a gooey center. The dough comes together quickly with just a fork — no mixer — and there’s no need to chill it.

Though labeled “single serving,” this makes a very large cookie that’s easy to share — or to enjoy all to yourself on a cozy night in.

Making a Single Serving Chocolate Cookie: Step by Step Photos

Follow these simple steps to bake a rich, gooey cookie.

1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.
2. In a small bowl, whisk 2 tablespoons melted unsalted butter with 1/4 cup packed brown sugar until the butter is fully combined.
   • If you only have dark brown and white sugar, use 2 tablespoons dark brown and 2 tablespoons white. Whisk until the mixture looks smooth and even.
3. Whisk in 1 large egg yolk (discard the white) and 1/4 teaspoon vanilla extract, stirring until the mixture is uniform with no visible lumps of egg.

4. Stir in the dry ingredients: 6 tablespoons all-purpose flour, 2 tablespoons cocoa powder, 1/4 teaspoon baking powder and a pinch of salt. At first the mixture may look crumbly, but keep stirring until it comes together.
   • If your cocoa powder is lumpy, sift it before adding.
5. Fold in 2 tablespoons of chocolate chips; reserve the remaining tablespoon to press on top after baking.

6. Shape the dough into a large ball about 3/4–1 inch thick in the center and place it on the prepared baking sheet. If you’d rather share, divide the dough in half and form two large cookies.
7. Bake for about 13–15 minutes, until the top looks set. Remove the cookie from the oven and press the remaining chocolate chips into the top for a glossy, indulgent finish. Let the cookie cool at least 5 minutes before serving so the center firms slightly.

Important tip: Use measuring cups and spoons — not kitchen utensils — when measuring ingredients. Level off the flour and cocoa powder measurements so they aren’t heaping. Heaping chocolate chips are fine if you want extra melty pockets of chocolate.

Chewy, thick and fudgy with a slightly gooey center — this double chocolate cookie for one is decadence in a single bake. It’s perfect when you want something rich without committing to a whole tray of cookies.

• Chocolate Chip Cookie for One
• Peanut Butter Cookie for One
• Chocolate Mug Cake
• Edible Cookie Dough (makes enough for sharing; no raw eggs)
• Edible Double Chocolate Cookie Dough (also designed for sharing)

5 from 7 votes

Single Serving Chocolate Cookie

By: Fiona Dowling

This single-serving cookie is thick and fudgy with a rich chocolate flavor and plenty of chips. It’s a quick recipe that needs no chilling and yields one very large double-chocolate cookie — perfect for late-night indulgence.

Prep: 5 mins

Cook: 13 mins

Total: 18 mins

Servings: 1 very large cookie

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Equipment

• Cookie sheet

Ingredients

• 2 tablespoons unsalted butter (28 grams), melted
• 1/4 cup packed brown sugar (50 grams)
• 1 large egg yolk (discard the white)
• 1/4 teaspoon vanilla extract
• 6 tablespoons all-purpose flour (47 grams), not heaping
• 2 tablespoons cocoa powder (10–12 grams)
• 1/4 teaspoon baking powder
• very small pinch salt
• 3 tablespoons chocolate chips, divided

Instructions

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
• In a small or medium bowl, whisk the melted butter and brown sugar until combined and smooth.
• Whisk in the egg yolk and vanilla until smooth.
• Add the flour, cocoa, baking powder and salt, and stir until the dough comes together. Sift the cocoa first if it’s lumpy.
• Stir in 2 tablespoons of chocolate chips, reserving 1 tablespoon for topping.
• Form the dough into a large ball and place it on the prepared baking sheet (or divide into two for smaller cookies).
• Bake 13–15 minutes, until the top looks almost set. Remove from the oven and press the remaining chocolate chips into the top. Let cool at least 5 minutes before serving.

Notes

1. Measuring: Use measuring spoons and cups, not kitchen utensils. Level the flour and cocoa powder so they aren’t heaping.
2. Nutrition: Nutrition information is an estimate and assumes eating the entire cookie. The cookie is large enough to share between 2–4 people.

Nutrition

Calories: 882kcal
, Carbohydrates: 127g
, Protein: 12g
, Fat: 40g

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