Easy Chocolate Chip Cookies with Only 5 Ingredients

Easy Chocolate Chip Cookies with 5 Ingredients

Cookies equal comfort. Especially warm right out of the oven eating them straight off the cookie sheet. It just feels like warmth, love, and home.

I don’t think there is any secret by now that I have a certain obsession affection for cookies. Especially the kind mentioned above. I have this memory of visiting my aunt in Alabama when I was very young. I needed to take a bath and I was protesting. (I apparently hated being clean.) My aunt told me “if you take a bath I will have warm chocolate chip cookies for you when you get out…” Sold. That’s all it took. Bribery via warm chocolate chip cookies and I’m diving into the tub.

I think sometimes people who don’t bake very often do not realize that cookies can really be a simple thing to make. You really only need 5 ingredients to make fantastic chocolate chip cookies and I bet most of us already have them in our pantry!

Easy Chocolate Chip Cookies with 5 Ingredients- Baker Bettie

NOTE: If you are wanting an easy vegan recipe, check out my post specifically for Easy Vegan Chocolate Chip Cookies.

#1: Butter: The fat in the butter is important for creating tenderness and flavor. The moisture from the butter is also necessary to hold the cookie together and to create some tenderness when it heats in the oven and steam is released. This recipe is created for the use of regular butter, salted or unsalted. You can substitute margarine or vegan butter, but results will vary.

#2: Sugar: Sugar is for the purposes of sweetness as well as structure in the cookie. Brown sugar gives the cookies chew and moisture. Granulated sugar will not work for this recipe. You must use light or dark brown sugar.

#3: Egg: A large egg is preferable. This recipe has been made successfully with other vegan egg substitutions (such as Ener-G egg replacer) however, results will vary. Baking is science! When you alter recipes the results will also be altered. Check out my recipe for 6 ingredient vegan chocolate chip cookies if you are looking to veganize these!

#4: Flour: All-purpose, self-rising, or bread. All of them work! Because this recipe does not add salt or any leaveners you can use self-rising flour in this recipe. To measure flour, lightly spoon it into measuring cups (do not pack down!) and level the cup off with a knife.

#5: Chocolate!: Chips or chunks. Milk, bittersweet, or Dark. I guess you could even do white, but don’t offer me any (who am I kidding, give me one!)

Optional Add ins: If you have the ingredients on hand you can also add 1 tsp vanilla, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt. These things will up the flavor and texture of the cookies. If you do have them, I say go ahead and add them!

That’s it! 5 ingredients: Butter, sugar, egg, flour, chocolate. You don’t NEED vanilla, baking soda, baking powder, or salt. If you have the time and have all of those things on hand, then great. But this is that recipe for a quick, throw it together, I need cookies in my mouth in less than 15 minutes, kind of recipe. Go make them. It is time.

Note: The point of this recipe is that it is very stripped down and simplified. They are simple and perfect in that way. If you have the time and want to try more over the top cookies, check out this post for my Best Chocolate Chip Cookies.

5 Ingredient Perfect Chocolate Chip Cookies

5 Ingredient Perfect Chocolate Chip Cookies

Ingredients

  • 1 stick (1/2 cup) softened butter (salted or unsalted)
  • 3/4 cup light or dark brown sugar
  • 1 large egg
  • 1-1/4 cup flour, all-purpose, self rising, or bread (lightly spoon the flour into the measuring cup and level off. DO NOT PACK DOWN FLOUR WHEN MEASURING!)
  • 1 cup chocolate chips (any kind your prefer or have on hand)

Instructions

  1. Preheat oven to 350ºF.
  2. Mix the butter and sugar together until completely combined.
  3. Add the egg and mix until incorporated.
  4. Stir in the flour then the chocolate chips until combined.
  5. Scoop into mounds about 1 TBSP each onto ungreased cookie sheets (you can use a silpat or parchment paper to line your sheets). Do not put more than 9 cookies per sheet.
  6. Bake at 350ºF until just set on the edges and middle still looks undercooked. About 8-12 minutes. (if you did not use brown sugar the cookies will not brown because of the lack of baking soda and baking powder)
  7. Allow to cool on the baking sheets for 5 minutes before removing. Cookies will continue to cook on the sheets for a few minutes.
  8. Makes about 2 dozen medium sized cookies

Notes

Please read the post notes before making alterations to this recipe! Results will vary if you make changes! *If your dough seems very wet (and it may depending on where you live) you can add a couple of TBSP of flour until the consistency is of cookie dough.

http://bakerbettie.com/perfect-chocolate-chip-cookies-with-only-5-ingredients/


 

Comments

  1. Mmm, cookies do = comfort. I love that these are simple. They look divine!

  2. Awesome. I’ve already memorized it… I love fresh chocolate chip cookies as well.

  3. I love how you break down baking cookies into something that seems so easy and adaptable :)

  4. Talk about a quick go to recipe! This is amazing!

  5. Thanks for an amazing break down!

  6. Jennifer says:

    I just made this. I used butter, 1/2 cup brown sugar and 1/2 cup white, and I added a wee sprinkle of kosher salt to the top of each cookie before baking (learned that from another recipe you posted).
    DELICIOUS!!! This one is hard to beat for how easy and fantastic these cookies are.

  7. Jennifer Stewart says:

    Just made these – SO EASY – added a tiny little sprinkle of kosher salt on the top of each cookie before baking. So… guess what we had for dinner tonight? Hot chocolate chip cookies!

    • I don’t know if anyone will see this, but after a few minor adjustments, mine came out pretty good.
      First of all, I made 12 really big cookies instead of 24 little ones.
      I put the cookies in the oven, but I turned the heat up to 275 a few minutes in after observing they weren’t cooking. I baked them the full 12 minutes.

      For my second batch, I am going to sprinkle in a little salt and maybe mix in some vanilla for a little more kick of flavor.

      These aren’t award winning cookies, but are great for last minute cravings or you are in a hurry and need to bring something to a party.

  8. That’s incredible! These are simple and look amazing – I should take a cue from the other commenters here and whip up a batch asap.

  9. How cool! This recipe is so fun, love the breakdown, you make me a better baker :)

  10. Jenn Dart says:

    I am going to make these right now. Yum!

  11. What a perfect cookie recipe! So easy. I love how pretty they are!

  12. Interesting that there’s no leavener (baking soda/powder) and no vanilla (I have to add that :)) but that overall SUCH a simple way of looking at cookies. As you said, all sugar will work – but results will vary by type. Pinning!

    • Baker Bettie says:

      The egg does a little bit of leavening and have you ever tried them without vanilla? I love the vanilla flavor too, but without it you get a more rich buttery flavor and it is a nice change sometimes! People are always asking me if a cookie recipe works without this or that and I wanted to show what the absolute essential ingredients are!

  13. These look so delish! I love chocolate chip cookies! And making them easy makes it even better to me!

    • Baker Bettie says:

      Agreed. Fancy ones definitely have their place. But I haven’t met a chocolate chip cookie I didn’t like. Especially straight out of the oven!

  14. Great recipe for a cookie emergency :) I love how you simplified cookie making!

    • Baker Bettie says:

      Thanks Cindy! I love that. A cookie emergency. Maybe I need to make “cookie emergency kits” haha!

  15. Great recipe for a cookie emergency :) I love how you simplified cookie making!

  16. I love that you made it so simple to make chocolate chip cookies. There are so many complicated, fancy recipes out there, when sometimes a simple cookie is all it takes for yummy goodness!

    • Baker Bettie says:

      Completely agree Laura! I love making fancy chocolate chip cookies just as much as the next baker, but sometimes, it just needs to be easier!

  17. going to make these now can't wait to see how my grandson liked them.

  18. Star Fitchpatrick says:

    Trying these this morning…
    How did I miss your page?
    I'm a self proclaimed peanut butter addict and think I need to goto rehab for my PB addiction… LOL

  19. I tried making these tonight. I LOVED the flavor of the batter but when I baked them, they melted and spread all over the pan. I ended up with very large, super flat cookies. They tasted good but looked pretty funny. :) Not like your pictures at all. I followed the recipe exactly. Any idea what I might have done wrong? I used salted butter and all purpose flour.

    • Never mind. Just figured it out. The recipe photo says to use 1 stick of butter but the recipe card on the page list 1 CUP of butter which is 2 sticks. Oh well, I’ll try again another time.

      • Baker Bettie says:

        Oh no Heidi! I’m so sorry for the typo. Yes, it definitely should read 1 stick butter (1/2 cup). I can’t believe I didn’t see that before now. Thank you for letting me know! I edited the recipe to reflect the proper amount.

        • No worries! They were still delicious (how could they not be with all that butter?), just very, very flat. I’m trying again this weekend with the correct amount of butter. I’m always looking for quick, easy recipes that don’t use a ton of ingredients (fewer ingredients usually = less mess) so this is perfect!

  20. Abbie Woodcook says:

    omg cant wait to bake these I hope they come out good fingers crossed lol x! :)

  21. aishwarya says:

    simply wonderful! soft and yummy!

  22. Rick Trinks says:

    I'm going to make these cookies today, but first I'll have to convert everthing to the metric system. props for the recipe!

  23. Hi BakerBettie,can I know how many cookies does this recipe make?

  24. Hi,can I know how long these cookies be kept?

  25. Also,how do we prevent the cookies from spreading?Many thanks:)

    • Penny :D says:

      To keep them from spreading, you have two options (they both worked for me).

      1. Use a tad less butter, 3/4 of a stick instead of 1 whole stick.
      2. Bake these cookies as chocolate chip bars instead.

      Hope it helps!

      -Penny

  26. Mmmmm

  27. How much is a stick of butter?

  28. So easy my girls can make these:)

  29. I saw one of your recipes posted on a friend's facebook tonight — so I headed over to take a peek. I am just amazed at the simplicity & variations, and how you have created & adapted things to simplify & demystify baking. I love the expression "cookie emergency" — that made me chuckle! I am going to try these tomorrow. Thank you for an awesome site — great photos & explanations.

  30. They were good, but I had to bake them for like 23 minutes! Not happy

    • Baker Bettie says:

      Sounds like your oven isn’t cooking at the right temperature then! These should definitely not need that long to cook. I would invest in an oven thermometer and adjust the temperature that your oven says it is cooking at up until the thermometer is reading what you need.

  31. Hi! Stumbled upon your recipe and I’m going to be trying it tomorrow night after a nine hour shift. I promised my friend birthday cookies and almost wimped out of delivering because baking as a Celiac is hard stuff when you have to convert to gluten-free ingredients. But, this is so simple I almost rushed out to make them now! Can’t wait to see how this delicious recipe turns out with gluten free flour, thanks so much for sharing it :)

  32. didn't turn out for me:( they were all flat and crumbly don't know why:( but they do look good!

  33. Katie Husby says:

    So yummy! I substituted apple sauce for the egg, and used whole wheat pastry flour and brown sugar. Anything with a stick of butter and a cup of sugar will be good :-)

  34. Scarlet O'Neill says:

    mine are fresh out of the oven now , I hope they are yummy!;]:]

  35. Anonymous says:

    How many cookies does it make?

  36. Mhishjeandie Jayme says:

    I make this.

  37. Danielle says:

    Hi there, I stumbled upon this recipe after I searched for a super simple fast cookie recipe for a friend, I tested them out before I gave her the recipe, but mine came out very runny, no brown edges after 10 minutes in the oven and once cooled they were crumbly. I followed the recipe completely but instead of butter or margarine I used Earth Balance spread, which is non-dairy. I’m thinking maybe because of this I should have cut it back just a little to 1/4 cup instead of a 1/2 cup. Or maybe I should add another egg? I want to make this my “go-to” recipe for fast simple cookies, so any feedback helps!
    p.s. on the second batch, with the same batter I added 1 teaspoon of baking powder to see if that would help the runny mess. It did help a little, but the cookies were still pretty flat and crumbly.

  38. Depending on how big you make them it should make close to 2 dozen.

  39. can I use oven toaster instead of oven?

  40. Yes. Turn the temperature down a little, maybe 25º and they will probably cook much faster. Just watch them closely.

  41. Baker Bettie says:

    Yes. In a recipe 1 1/8 or 1 1/2 (etc…) always means 1 plus 1/8 or 1 plus 1/2. If it just needed 1/8 cup it would only read 1/8 cup. Also, if a recipe is supposed to indicate one of something it would say 1- 1/8 with a dash in front of it.

  42. How many cookies does this batch make!

  43. Hey…i just made this cookies…delicous…i had a great idea and in a other cookie batch i added 1 cup of coco powder and 1 cup of white chocolate chips…and there you goo you have a triple chocolate cookie..hope you.guys find my idea fun…

  44. Kasey Annette Santos That is a good idea Kasey. However I wouldn't add an entire cup of cocoa powder. That would make the cookies way too dry and since cocoa powder is unsweetened they would probably be too bitter too. I would add 1/4 cup at most for this size of a batch and I would also cut back on the flour by at least a few TBSP to avoid get dry and crumbly cookies. Cocoa powder acts similar to flour in baked goods, so it is usually good to exchange the two if you are adapting a recipe.

  45. Cas Rae Fristoe says:

    I found the dough to be a bit hard, so I added an 1/8 cup of water and it turned out a lot better.

  46. A new recipe for my German house wife c: Cecilia <3 cx

  47. Danielle Goins says:

    My boyfriend and I just tried this recipe and its yummy delicious! I like how the cookies turned out a bit cakey. Thanks!

  48. Azing:-) This is so awesome I'm gonna make this for my mother`s birth day …………. but I'm gonna make this now for trying…. this is so

  49. I'm going to be making these pretty soon :) I sure hope they turn out because they look delicious!

  50. Birds of Prey says:

    I have made these half a dozen times and they are fantastic! I love the simple, buttery flavour of them. I just realised I have accidentally been using 50g butter all this time but they have still worked perfectly every time. Tonight I added 4 tablespoons of crunchy peanut butter to the mix – delicious! Thanks so much Betty :)

  51. I made these cookies today and they taste great! I don’t have lots of energy because I just had surgery, so being able to make yummy, simple treats at home made this and extra special day for me.
    Simple, fast, and great tasting!

  52. “…I need cookies in my mouth in less than 15 minutes, kind of recipe”

    Finally, someone who understands me.

  53. Can I use raw brown sugar instead ?

  54. Lol that's the same recipe I used hahaha!

  55. Yes, raw brown sugar will work.

  56. Sarah Purchase says:

    Used margarine and brown sugar instead of butter and white sugar – the dough itself was wet, and I took the cookies out while they were still soft and only a little dark on the bottom/edges – allowing them to rest hardened them up a bit, but it was perfect. The cookie is a bit cakey, but I'm just glad it didn't turn out dry! I think next time I'll use different chocolate chips, mine were too sweet, and maybe some nuts! Thanks for the easy recipe!

  57. I used sugar substitute and used to much :( did make the changes of the regular sugar to sustituse

    • Baker Bettie says:

      Yes, sugar substitute is usually sweeter than regular sugar. Did you use a baking sugar substitute? Like splenda brown sugar?

  58. These are ok, we put different stuff and everything, like MnMs and water

  59. Wendy McCubbins Martin says:

    Is the butter melted or softened?

  60. Softened. Melted butter can give you greasy cookies.

  61. I did add vanilla and instead of chocolate chips I used toffee bits . I love that you don’t have to use baking soda (which I didn’t have) . I also made my own self rising flour (something else I didn’t have on hand) to see what the difference would be instead of using AP flour. I baked mine for 6 -7 minutes because my oven does tend to run hot . So simple and quick to make , love love love , thanks . Happy Baking !! :)

  62. Hi! It’s my first time to bake Chocolate Chip Cookies that’s not one-step! :)) Found an easy recipe on the Internet that requires only 5 ingredients ü First batch was overcooked on the outside (the ones at the bottom. hihihi), but chewy and yummy on the inside :’) Was able to make 5 batches (30pcs)! Measuring cups are love I just think the chocolate chip that I got wasn’t semi-sweet. Get a good mixing bowl, spatula and whisk for handmixing. Make sure you place a wax paper on the oven toaster tray so the cookies won’t stick to it BTW, I used only oven toaster to bake these Hihihi. Love it! Will perfect it next time :p Crossed one item off my bucket list! Have a great Saturday night ü

  63. Can u use oil instead of eggs?

  64. Got this online… 2 tbsp corn starch= 1 egg.. not sure if it works or not.

  65. Ya but I don't have corn starch or eggs. Lol and the store by me is closed! That by I want to no if ooil would just work but its ok I just found a different recipe. :)

  66. These cookies are easy and taste delicious…Thank you Baker Betty :)

  67. 時計 シチズン

  68. Sandie Susi says:

    Made these for my hubby – we are diabetic and used Splenda & some baking soda and used sugar free choclate chips- Fabulous and Fast! they do not spread due to the splenda but a smmall smuch with a fork and it was nice to have a thick cookie. Thanks for the recipe

  69. lol I thought it was 11 cups of flour… so I multiplied the recipe, but still good!

  70. Gayathri Sen says:

    If I use bread flour, don't I need to use baking soda? And how much?
    Thank you!

    • Baker Bettie says:

      Neither bread flour nor all-purpose flour have a leavener in them. Only self-rising flour carries the leavener already mixed in. This is a very bare bones simplified recipe and is using only the egg as the leavener. If you would like more leavening to happen you can definitely add 1/2 tsp of baking soda but it isn’t absolutely necessary for this simplified version. You can always check out this post: http://bakerbettie.com/the-science-of-the-chocolate-chip-cookie/ and this post http://bakerbettie.com/the-best-chocolate-chip-cookies-a-detailed-tutorial/ for more baking science and more fancy recipes!

  71. Mayra Moreno says:

    I just baked them, made exactly 2 dozen. They are delicious! So easy, good for beginners like me. Thanks.

  72. How many grams is 1 stick of butter? I am not familiar with 1 stick :) plan to make it today for my children. Thank you :)

  73. I did it! So easy and so yuummm…thank you, Bettie! My angels love it! <3

  74. I think these cookies tasted like lobster guts.
    They made me warm

  75. Im gonna give it a shot but if it doesn’t go as good as it looks im gonna be disappointed

  76. These cookies turned out great! It doesn’t surprise me that some people’s recipes didn’t turn out, because there aren’t very clear ingredients. I added oatmeal, brown sugar only, and mint chocolate chips to mine, and baked them for 12 minutes. They come out soft, harden on the outside, and a chewy on the inside. Play around, and they’ll work out for you! Yum!

  77. Hi Betty,
    I’ve baked these cookies tonnes of times since you posted this quick and simple recipe (and I love them… I went through quite an addiction phase in fact). Today I had the craving and whipped up a batch as usual but for some reason they came out completely flat and kind of greasy (I guess from the butter?). Then they hardened and are just hard and chewy in a bad way. I used less sugar but then I have done many times before. I ran out of self raising flour so used plain + baking powder, have also done this in the past with yummy results… Any clue as to what might have gone wrong?? Don’t want to try again until I’ve figured out what to not do next time! Thanks :)

  78. Tried these tonight. Quick, simple and delicious. I also used half brown and half white sugar….cheeewy in the middle

  79. These are so good!

  80. I made these but put them in a 8×8 square pan for 20 minutes. and they are awesome.

  81. That's a great idea Dana! So happy you liked them!

  82. Jackie Valdes says:

    this did not work well for me …boo hop

  83. Shannon Michaelis says:

    I am NOT a cook… but I love cookies, and I need them like I need air… thank you for making it simple for the culinary-impaired! Will report back when done :)

  84. Melissa W says:

    I just made these with my three year and I have to say there Amazingg and super easy.Thank you for the great recipe :)

  85. I only put 2 tbsp in instead of a cup and 2tbsp. Whoops. I’ll see how they turn out. They’re melting it looks like. But I can’t start over. No more chocolate chips.

  86. Came out way too rich and soft. Reduce the butter to 1/2 or 3/4th a stick. Threw out my batch because I didn’t like them.

    • Baker Bettie says:

      So sorry you didn’t enjoy them Jac. You can definitely cut back on the sugar, but don’t cut back on the butter. This amount of fat is needed for the recipe to hold everything together.

  87. Walter Sinclair says:

    This recipe didn't work for me, either. I had to adjust the baking time.

  88. Paul Misseghers says:

    Mine turned out fluffy…..and a little boozy….

  89. You may want to invest in an oven thermometer! It is possible your oven is cooking slightly cooler than what it is reading. I have found this is a common problem. It will seem like it's working fine but it is in fact maybe 25º cooler than what the oven says it is at. It is also possible that you like you cookies more cooked. I find that pulling them out when they look underbaked is best to keep cookies that are chewy and soft. If you like crunchy cookies then you are going to have to adjust the baking time for sure.

  90. Walter Springston says:

    12 for me

  91. What is better? Butter or margarine?

  92. Butter. Always butter. Margarine is just an option if that is all you have on hand or if you are vegan and use non-dairy margarine. But real butter is always best.

  93. I had to cut down the sugar on the second batch. First batch with 1 cup of brown sugar was way too sweet for me. But it was good! Texture was just the way I like my cookies! Thank you for the recipe!

  94. Michele DaVanon Sawyer says:

    Didn't work for me at all!!!! Hardly baked, flat and gooey :(

    • Baker Bettie says:

      I’m sorry it didn’t work Michele. I’m guessing your oven may be cooking much cooler than what it says. This is an extremely common problem. Either an oven that cooks too hot or too cool. This recipe shouldn’t be extremely flat, however a low cooking temperature will allow the butter to melt before the cookie sets resulting in a flat cookie. It is also possible that where you live affects the moisture content. Do you live somewhere very humid? You may need to add a TBSP or two of flour.

  95. Does this really work without all the other stuff?

  96. How big is a cup

  97. A cup of liquid or butter is 8 ounces. A cup of flour weighs about 4 1/2 ounces and a cup of sugar weighs 7 ounces. I hope this helps.

  98. I made these and they were really yummy…. however they kind of conformed to the pan and became very flat and actually kind of connected… anyway to prevent that?

  99. I diced up ghirardelli milk chocolate squares wit

  100. I diced up ghirardelli milk chocolate squares with truffle filling instead of chocolate chips, used dark brown sugar, and used BOBSf unbleached white flour ;) bombbb

  101. i baked them for 9 minutes but they are sill looking raw?? what did i do wrong

    • Baker Bettie says:

      If you use only white sugar the cookies will not really brown because of the lack of baking soda and baking powder.

  102. Felicia Kwan says:

    These were really good!! I halved the sugar, used plain flour and icing sugar and added diced almonds on top! AMAZING

  103. This is my go to for cookies have made them for several events-cookie walks, parties, etc. They are a hit! I even froze the dough balls for the babysitter to put in the oven for a treat when I am working! These are the best!! Quick and easy!

  104. R u suppose to cream the butter and sugar together and can I use normal white sugar

  105. Valerie Drost says:

    How much is one stick of butter?

  106. Mine did not shape into a dough how come?

  107. Hi there!

    I am an amateur baker (this is my first time baking cookies!) and I absolutely love this recipe! I just put a batch in the oven. The dough tasted lovely, but my cookies have been in the oven for well over 10 minutes and they haven’t gone brown yet! Did I do something wrong?
    I’m also a little worried because I used granulated white sugar and the granules weren’t completely dissolved in the butter when I added the egg. Is that going to be a problem?

  108. This is the best recipe I have found on chocolate chip cookies. Its so easy, and they always turn out perfect. I am normally a terrible baker so finding this recipe has been awesome!

  109. Jessica Mendez says:

    Cookies came out delicious! I recommend tweaking the cooking time to about 10-11 mins.

    • Baker Bettie says:

      I am getting this feedback frequently so I will edit the recipe. I think the difference must be that I usually only put about 6 cookies on a baking sheet at a time to give them adequate room to spread and for the air to circulate around them. I’m sure most people put quite a few more on a sheet which would alter the baking time. I will edit the instructions.

  110. I have really never baked these before. I’m around 12 and I want to be pastry chef when I’m older. I had to use three eggs and toss out some of the butter (I thought it was softened!). Let’s hope my globs of a cookies are good….

  111. Bridget Early says:

    THESE COOKIES WERE AWFUL

  112. Melissa Ramey says:

    Can i add some baking soda to these and make them rise? I’ve made them before, they’re delicious but flat. And if so, how much? Thanks

  113. Jessica Nicole Blackwell says:

    I love these cookies. Came out perfect. Yummmmmmmm

  114. I'm looking fwd to making these. I made cookies for the first time yesterday, but mustve put the wrong amout of something in it, cuz they came out bitter. Will let u know how it comes out!

  115. I’m looking forward to using this recipe tonight. I made cookies for the 1st time last night (different recipe). I must’ve messed up the measuring somehow, cuz they came out bitter. Hope these ones come out yummy.

    • Baker Bettie says:

      Hmmm, I wonder what happened. Bitter can usually be a result of using too much baking soda or not having anything in you batter that is acidic to balance the baking soda. I hope these worked out for you!

  116. these came out horribly! rereading the recipe a red flag for me should have been that you use the same amount of flour as you do chocolate chips, that will make for a crumby cookie. I should have used 1 1/2 or 2 cups of flour. What makes me mad the most is this crappy recipe used up expensive vegan chocolate chips. NOT HAPPY

  117. Hi Jessica. I'm sorry they didn't work out for you. The ratios are actually standard cookie ratios. If you have ever read the Nestle Tollhouse recipe there is 2 cups chocolate chips to 2 1/4 cups flour. As always, chocolate chips are one of those ingredients you can cut back on since it does not affect the actual cookie structure. What did you use as your egg replacement? I'm guessing that may have been the problem since you must have made these vegan?

  118. You might try this recipe specifically designed to be vegan http://bakerbettie.com/easy-vegan-chocolate-chip-cookies-6-ingredients/

  119. There is a reason I do not search for recipes under the title of vegan. Who honestly has arrow root just sitting around. Most vegan cookies people equate to healthy because of using flax seed or spelt or barley wheat. Those things ar very expensive and honestly not that great tasting. I have never had any problem with just subsituting animal ingredients for vegan ones. My guess is that the toll house cookie recipe is meant to be used with only toll house chocolate chips. Some chocolates have different amounts of oil and the ingredients in the chocolate chips may react differently taste wise depending on the product used.

  120. Yes, I understand your avoidance of vegan recipes. However, I hope you do look at my simple vegan recipe I gave you the link for. I bet you do have all of the ingredients on hand or can easily purchase them and they are cheap. Of course they aren't considered healthy, they are cookies after all! When I make the vegan ones I use cornstarch which is incredibly cheap, though it does work with arrowroot for those people that prefer it.

  121. Amanda Abraham says:

    These turned out awesome for me (and this was my frist time making home-made chocolate chip cookies) Thank yoU!!

  122. About to make these!! :)

  123. These came out fantastic, I did a little improvising since I didn't have the right chocolate chips on hand but they still came out amazing! Thank you so much, this is the first batch of cookies I have ever made that have actually come out good.

  124. Just one question: my cookies came out really flat and I was wondering what it could be? They were delicious but flat

  125. What did u use to scoop up the cookie? If you use cookie scooper, is there any substitute for that?thanks

  126. How large the egg should be? Or if I have usual egg, can i use 2?

  127. Or stay with one?
    Sorry, this is my first time to make these

  128. Can i just check the perfect cookie by using a toothpick?

  129. Hi… i am a real beginner and this was the very first cookie i baked. Woohoo.. i am clueless and have no idea of the basics of cooking but decided to just try it out. Of course as a beginner, it didn’t turn out well. My first batch spread out so much that it became one huge cookie ti my horror. I x know how much should i spoon out. Then the next batch i spoon out half of a tbsp. Thank God it didn’t spread out too much. But i do have question.. is the cookie supposed to be soft and only crunchy around the edges? Mine turn out that way although i followed the temp and time. I put it back in for a few more minutes in order for it to be crunchy. I do find the taste to be a little too sweet. But then again i don’t fancy sweet things. Mebe that’s the problem. Anyway, i won’t give up. Practice makes perfect and can we add in instant oat?

  130. Isabele Rose Meadows says:

    These were my first ever from-scratch cookies just yesterday and they came out WONDERFULLY!! I did use the tiny bits of baking powder and baking soda though, and golden brown sugar. Also, I found cooking them for about a solid 14 minutes was best, but I do live at high altitude. THANK YOU Baker Bettie!!!!

  131. Jessie Meadows says:

    They are soooo yummy

  132. Kristin James says:

    you might of melted the butter

  133. Very good recipe. simple and fast. easy for the kids to help. I added the baking powder and soda with the salt and vanilla. Came out quite nicely. Thanks!

  134. Erin M. Edwards says:

    Great simple chocolate cookies. Added a lil vanilla, coarse salt, toasted coconut….delish! Thanks.

  135. Michelle Cunanan-Elizalde says:

    I tried this recipe today and the cookies turned out awesome! I added 1/4 tsp vanilla though and instead of a full cup of regular choco chips, I mixed half white and half semi-sweet choco chips (because that's all I have in our kitchen! lol). I also extended the baking time to 12 mins. Freshly baked cookie + glass of milk = happiness. Thank you! :)

  136. Lol funny situation I only saw the two tbsp of flour and they were hilarious then reread and added more flour and perfect!!!

  137. Kathy Maloney says:

    I have never been able to make a good chocolate chip cookie until now. Thank you!

  138. Kim Shook says:

    I made them last week and I added chopped pecans :))) and 1/2 cup of crunchy peanut butter and WOW my teenage son said Mom I can't believe you really made these all by yourself :/ LOL and that being said I knew I had to save the recipe :))))

  139. Mine began burning on the edges very quickly abduction mixed half white sugar half brown sugar.

  140. And I ** not abduction lol

  141. I’m making these now and I can’t wait to try one and have my son have one thanks for sharing :)

  142. Shannon Johnston Whittaker says:

    Ferb, I know what we're going to do today. :)

  143. Terri Johnston Fraracci says:

    Oh, yeah!

  144. Lexx C. King says:

    Sooooo yummy! Addicted!

  145. Jonathan M. says:

    Haven’t bake in a few years, and I tried this out ’cause I got in a random mood for them. Glad I did!
    I got these done in easily done within 30 minutes (including a trip to the store for butter and chocolate chips). Wonderful and delicious! Would definitively make ‘em again!

  146. I just made these. I am a notoriously terrible baker, but followed this recipe (the original 5 ingredient basic recipe) exactly as written and my VERY picky 14 yr old loves them.!!!!! YAY!!!!!! My older oven took 10 mins to make these perfect. I used entirely store brand ingredients, literally everything Hannaford brand and these turned out great. Yes, they are not flashy gourmet cookies, but these are absolutely delish and I am so excited to have found a fast and easy cookie recipe my son will eat and I can bake!!!!!! THANK YOU Bettie, I am definitely going to try more of your recipes!!!!!!!

  147. I made these cookies and they suck!!! They taste great but, they all combines into one big sticky paper thin sheet. I followed the recipe exactly, sp I do no know why

    • Baker Bettie says:

      Hi Hana. Sorry you had trouble with your cookies. This is a tested recipe and therefore should work if everything was followed exactly because many people have tested it with success.

      I’m guessing a few things could have been the problem:
      *Your oven may not be cooking hot enough. When butter melts before the outside of the cookie sets the cookies will spread much more. If your oven is cooking at a lower temp than stated the butter would melt letting the cookies spread before set. An oven thermometer is always a good investment because many ovens are not cooking at the stated temp.

      *OR you may have put too many cookies on the cookie sheet. The recipe states putting no more than 9 cookies on a sheet. This is for a similar reason as stated above about oven temp. Putting too many cookies on a sheet will alter the heat distribution allowing the butter to melt before the outside sets causing the cookies to spread.

      *OR you may not have put enough flour in your batter. The recipe calls for 1 cup plus 2 TBSP. This should weigh about 5 oz. If you have a kitchen scale, that is the most accurate weight to measure flour if you are having this difficult.

      *OR it could be due to where you live and your elevation and climate. High altitude can definitely affect how baked goods leaven and spread and if you live somewhere very humid you may need to add a few more TBSP of flour to balance the moisture present.

  148. Irin Andriks says:

    just made them not bad at all, yummy

  149. Mari Bee-chan Harukaze says:

    how long can the ookies be stored? :D looking forward to try these and send to someone for valentine's >w< <3

  150. i really like your tips and the simple recipe of your chocolate chip cookie, i ever made cookie by my own recipe but the tasted wasn’t as good as yours. and I would be very lucky if you could share the recipe how to make a simple tart. and it must be shared. thanks :)

  151. I tried this recipe today to the T and the cookies didn't bake like they should have. I probably do need baking soda.

  152. Bailey Downen says:

    I don't know why this happened, but I followed this to the T and the cookies started burning and were black about 4 minutes in… I just don't know how that happened, I even had the oven set ten degrees cooler.

  153. I agree with the reviewer that said these were nothing special. They’re actually the first cookie I was unhappy with after baking and followed the recipe exactly. Mine too were flat, as many others stated.
    I wish people would have the heart to be honest instead of following the crowds and leaving positive reviews before others waste ingredients. I am highly doubtful everyone raving about these actually made and enjoyed them and if that is the case I’m very sorry if the lack of great chocolate chip cookies in their lives.

  154. my 3 yr old LOVES these and they're so easy to make she can help.

  155. THANK YOU, RON !!!! SHIRLEY

  156. Melissa Zee says:

    Do u mix it with a spoon or an electric mixer????

  157. Can I use lemon juice instead of sugar??

    • Baker Bettie says:

      That is not a good replacement for sugar, Symone. Lemon juice is liquid and sugar is solid and contributes a lot to the structure, texture, and flavor of the cookie. Why are you trying to replace the sugar?

  158. Sarah Jeffords Collins says:

    Sounds to me like your oven may not be correct on the temperature…sometimes that happens…do you have an older oven? We used to have to keep a "true" thermometer inside ours…

  159. Sarah Jeffords Collins says:

    Sounds to me like your oven may not be correct on the temperature…sometimes that happens…do you have an older oven? We used to have to keep a "true" thermometer inside ours…

  160. Beth Russell says:

    Has anyone ever tried these using coconut oil instead of butter?

  161. Betsy Bib Ripp says:

    Tried baking these today…definetly didn't work out well! First half of the batch, I followed the recipe. Baked them at 350* for 12 minutes. They never rised/settled. They were just balls of weird grainy cookie. Then I decided to add the extra ingredients. Those turned out a little better, the dough was stickier, but still didn't rise/settle. So if I had to compare the two batches…the first was more like a hard sugar cookie ball, and the second was more of a cake texture cookie ball. Definetly didn't know what happened…oh well I'll try a new recipe next weekend!

  162. my kids love it, they request to make again today, but i'll try to cut down the sugar, I like eat soft cookies, but they like eat crispy(bake longer)

  163. Read some negative comments and many sounded like the big FAIL was to do with the "fat" element. Don't melt the butter (just have it room temp.), don't use margarine unless it is 80% fat (oil) -Land O Lakes margarine is 80% fat- … most margarine today is 53% or less, all the water in margarine will ruin baked products. Sounds like a lot of folks didn't read the "NOTES" listed prior to the ingredients. Hope this helps.

  164. Just made these. They are a bit cakey, but I didn’t have high expectations for a cookie that is so easy to make. I probably won’t make these again but they did satisfy my sweet tooth. I still have had so much success with your recipes, this lil one won’t keep me away. :) Keep em coming!

  165. Amazing cookies that came together in a pinch! I have spent so much time on other recipes that did not come out half as good- will be making this recipe from now on !

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