Easy Chocolate Chip Cookies

Easy Chocolate Chip Cookies with Only 5 Ingredients

Baker Bettie Back to Bake-sics, Cookies, Sweets 263 Comments

Easy chocolate chip cookie recipe with only 5 ingredients! With only butter, flour, sugar, egg, and chocolate chips you can make great chocolate chip cookies!

5 Ingredient Chocolate Chip Cookies- Baker Bettie

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. And while I love fancy cookies, sometimes I just want easy chocolate chip cookies.

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 easy chocolate chip cookies and I bet most of us already have them in our pantry! I created this simple chocolate chip cookie recipe that comes together quickly and uses things that you probably only have in your 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.

 One year later: Classic Cinnamon Rolls with Cream Cheese Frosting

One year ago: Maple Oatmeal Raisin Skillet Cookie

4.4 from 12 reviews
Easy Chocolate Chip Cookies
Prep time
Cook time
Total time
Recipe type: Cookies
Serves: 2 Dozen
  • 1 stick (1/2 cup) softened butter salted or unsalted, at room temperature (required)
  • ¾ cup light or dark brown sugar (required)
  • 1 large egg, at room temperature (required)
  • 1 tsp vanilla extract (optional, but recommended)
  • ¼ tsp salt, or large pinch (optional, but recommended)
  • 1 cup plus ¼ cup flour being careful not to pack down when measuring (required)
  • 1 cup chocolate chips (any kind your prefer or have on hand)
  1. Preheat oven to 350ºF.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer) cream together the butter and sugar until fluffy. (NOTE: if you do not have a mixer you can do this with a wooden spoon. Beat together the butter and sugar until completely combined and fluffy. This will take some time.)
  3. Add the egg and vanilla (if using) to the butter/sugar mixture and mix until incorporated.
  4. Stir in the flour, salt (if using), and the chocolate chips just until combined. Do not mix for a long time after adding the flour, it will create cookies that are too tough or cakey.
  5. Scoop into mounds about 2 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 a little bit undercooked. About 8-12 minutes. (these cookies do not brown as much as other cookies because of the lack of baking soda or 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.
Makes about 2 dozen medium sized cookies
The recipe has been edited to address several issues from reader comments and has been re-tested many times. 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.
Products I use and recommend for cookie baking!

Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (Kitchen)

List Price: $17.88 USD
New From: $9.97 USD In Stock
Used from: $8.91 USD In Stock

Oneida Ss Large Trigger Scoop ROBINSON HOME PRODUCTS, Scoops 54194 073287541948 (Kitchen)

List Price: $16.29 USD
New From: $13.01 USD In Stock
Used from: Out of Stock

Disclaimer: This post contains affiliate links, which means that if you click on one of the product links and make a purchase I will receive a commission from that sale. 

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Comments 263

  1. Jennifer

    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.

  2. Jennifer Stewart

    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!

    1. Maya

      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.

      1. Ella

        These cookies were HORRIBLE!!!!!! They MELTED in my oven. I went to check on them and they were oozing onto the bottom of my oven. PLEASE fix this recipe.

        1. Post
          Baker Bettie

          Hi Ella. This recipe has been tested many times with success by many different people. Do you by chance live at high altitude? That could dramatically affect the way the cookies spread. If not, then there may have been a mistake in your measuring. If you measured properly, please reference my post about measuring flour correctly http://bakerbettie.com/how-to-measure-flour/, and you do not live at high altitude, then there should be no problem with the cookies “oozing” as you describe. I hope this helps.

  3. Averie @ Averie Cooks

    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!

    1. Baker Bettie

      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!

    1. Post
      Baker Bettie

      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!

    1. Post
      Baker Bettie

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

  4. Laura Dembowski

    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!

    1. Post
      Baker Bettie

      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!

  5. Star Fitchpatrick

    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

  6. Heidi

    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.

    1. Heidi

      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.

      1. Post
        Baker Bettie

        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.

        1. Heidi

          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!

  7. Rick Trinks

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

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      1. Cameron Mae:)

        THANK YOU!!!!! :) This recipe was so helpful I made them in the blink of an eye…. not to mention they taste GREAT!!!! Props to you, keep up the fab. baking girly!! :)

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    1. Penny :D

      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!


  8. Laurie Wallace

    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.

    1. Post
      Baker Bettie

      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.

  9. Maddy

    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 :)

  10. Katie Husby

    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 :-)

  11. Danielle

    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.

  12. Post
    Baker Bettie

    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.

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  13. Kasey Annette Santos

    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…

  14. BakerBettie

    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.

  15. Danielle Goins

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

  16. Birds of Prey

    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 :)

  17. MizMeza

    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!

  18. Sarah Purchase

    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!

    1. Post
      Baker Bettie

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

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  20. JennK

    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 !! :)

  21. Anj Solomon

    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

  22. Sandie Susi

    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

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    1. Post
      Baker Bettie

      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!

  24. Natasha

    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!

  25. Em

    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 :)

  26. Shannon Michaelis

    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 :)

  27. Sam

    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.

    1. Post
      Baker Bettie

      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.

  28. BakerBettie

    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.

  29. Sandy

    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!

    1. Post
      Baker Bettie

      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.

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  31. Lauren

    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?

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  33. Sophia

    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!

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  35. Devika

    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?

  36. Sarah

    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!

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      Baker Bettie

      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.

  38. Anynomous

    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….

  39. Melissa Ramey

    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

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  40. Desiree

    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.

    1. Post
      Baker Bettie

      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!

  41. Jessica Pacynski

    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

  42. BakerBettie

    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?

  43. Jessica Pacynski

    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.

  44. BakerBettie

    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.

  45. Suzanne Zuckerman

    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.

  46. Audrey

    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?

  47. Isabele Rose Meadows

    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!!!!

  48. cyra

    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!

  49. Michelle Cunanan-Elizalde

    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! :)

  50. Kim Shook

    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 :))))

  51. Jonathan M.

    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!

  52. Loreli

    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!!!!!!!

  53. Hana B

    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

    1. Post
      Baker Bettie

      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.

  54. Mari Bee-chan Harukaze

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

  55. AyuDwi

    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 :)

  56. Bailey Downen

    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.

  57. Eva

    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.

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      Baker Bettie

      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?

  58. Sarah Jeffords Collins

    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…

  59. Sarah Jeffords Collins

    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…

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  61. Betsy Bib Ripp

    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!

  62. Anna Kite

    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.

  63. Stacy

    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!

  64. Jilly

    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 !

  65. Patricia

    Baking and I don’t blend very well but after doing this recipe, I finally got two thumbs-up from my husband! Thanks for this recipe and I like the idea of keeping the ingredients basic.

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  67. douchebag

    Wunna ask can i add cocoa powder? I want to make double chocolate chip cookies! How much? Thaanks! Pleease tell meee

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  69. Amy

    These are so amazing — I almost feel like a sucker for making the usual recipe for so long! With the attentive help of my 4-year-old son, I made these in about the same amount of time I could have baked fancy cookies solo. :o) The funny thing is that my husband immediately noticed they were different from our previous recipes, and immediately said they were better. Too funny. I’d still make a more complete version if I were baking for friends, but the next time my little ones are desperate to whip up some cookies, this will be my go-to recipe. Thank you so much. What an asset to my recipe collection!

    1. Amy

      P.S. I used the simplest, 5-ingredient version — no additions, and just AP flour. After years of regular recipes, I am still so surprised that this worked, and that it worked so well! Thanks again!

  70. Kelsey

    These were so easy to make and turned out so ooey gooey yummy!!! My family loved them as did I! Will definitely keep hold of this recipe! Thank you!

  71. Kris

    Saw this recipe yesterday, and made it today.
    I doubled the recipe, and since I had them, I went ahead and added the baking powder, baking soda, salt, and (french) vanilla. Also, since I’m not particularly partial to chocolate, I only added 1&1/2 cups of chocolate chips, rather than the full 2 cups (for 2x the recipe).
    I don’t have an electric mixer, so I did it by hand. It took a while. :)
    I made two-dozen, big cookies, and the results are delish!!! Big, chewy, chocolate chip cookies!!!

    1. Kris

      Oh, and I did 13 minutes in the oven since they were Extra Large, and then let them cool on the cookie sheets. And I’m in Michigan, if you’re wondering about humidity/altitude, etc.

  72. Emily Wu

    Hi there! :)
    I’m about to make this recipe and I’m craving for those chocolate cookies.
    Can I add dutch-processed cocoa to this recipe?

  73. Madonna

    I am going to make these right now with Bob’s Red Mill gluten free flower. I am curious to see how they turn out. It will be the first time making these cookies and using this flower.

    I will post the results!

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  75. Crystle

    I just made these following the directions completely and without a mixer… holy cow! My boyfriend is going to be SO excited when he gets home from work! These are so so so good <3 This is my new go-to chocolate chip cookie recipe :) thank you

  76. Lisa O.

    This is the simplest chocolate chip cookie recipe I’ve ever made, and they turned out perfect the first time around! Instead of a whole cup of chocolate chips, I used 3/4 cup, and then used 1/4 cup crushed almonds. Am super pleased with the result, the cookies aren’t sickly sweet or too chewy or two crunchy, just right! Thanks Bettie~

  77. jessica

    ha ha, I tried these with carob chips and organic pastry flour. while they turned out perfectly golden, they tasted terrible….ha ha, my bad. :)
    im giving the recipe 5 stars because they turned out really nice, just tasted awful with my substitutions.

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  81. Ashleigh

    These turned out perfectly! I was surprised that some people seemed to have trouble with them. I followed the recipe pretty closely other than accidentally adding too much vanilla and they were beautiful and incredibly delicious.

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  83. Arge

    Hi Bettie!

    Thank you so much for sharing this easy to follow recipe that requires only 5 ingredients. I feel like I have found a gold mine 😀 It has been my ultimate dream to make my own cookies at home and I am so happy to have fulfilled it with the help of your blog. I will write a post about it.

    Keep on sharing your baking tips and tricks! God bless!

  84. me

    I am a 12 year old boy, i was home alone and decided to bake these :)
    my grandma was calling me and i got distracted and i put all the ingredients together (without making the butter fluffy) (you know us guys… we think we can do it without the instructions…) and tried mixing it. it was already to dry though and i added a bit of whipping cream. it worked out i mixed it together and put it in the oven, 11 minutes later i take them out and they are completely flat.(thanks to the whipping cream) other wise follow the instructions and they actually taste really good. :)

  85. Les

    Wife doesn’t eat butter (more for me) and I don’t think margarine bakes properly so I used 1/4 C margarine and 1/4 C mayonnaise – everything else the same. Came out very soft and moist and tasty.

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  87. Lisa R

    Where were you the day I started making cookies and discovered I had no baking soda? When you want cookies, you want cookies! It was ugly. So tonight I made these – exactly per your directions – and they came out great! Thanks for a simple and yummy recipe. :)

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  90. Sara

    These were DELICIOUS! great recipe! I had to make them gluten free because my son is a celiac, but rice flour worked so well in this recipe and they were amazing! A thumbs up from everyone! Thanks so much for sharing <3

  91. New Baker

    Hello, I made these cookie twice and both times they haven’t flattened and look nothing your pictures. I found they aren’t that sweet either, I followed the recipe but I can’t figure out whats going wrong

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      Baker Bettie

      Hello there! The fact that your cookies aren’t flattening out and are not sweet tells me that there is way too much flour in your batter. Please take a moment to read over my article about how to measure flour correctly. http://bakerbettie.com/how-to-measure-flour/

      Make sure you are lightly scooping it into your measuring cup and leveling it off. DO NOT pack the flour down into the cup. A well measured cup of flour should weight 4.2 oz. Hope this helps.

      1. New Baker

        So I followed your link on how to measure flour and made these cookies again and they’re still off. It’s just something that’s off about the flavour. There is something missing and the cookies still don’t stay flat. I feel bad about leaving this review but I’ve tried everything and unless there something I’m doing wrong I’m going to avoid making these in the future.

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  94. Magdalena

    I don’t have any eggs at the moment. Could I use cooking oil instead of eggs since I heard you can use cooking oil as eggs.

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      Baker Bettie

      Hi Magdalena. Unfortunately that is not a good substitute in this recipe. The egg is what binds and holds the cookies together as well as what leavens them. Oil will not do the trick in this recipe.

  95. Jennifer Pinto

    This recipe was really easy to follow. But where it says 24 cookies come out….well I got 12. And that too, I didn’t do the 2 tablespoon scoop. I just took small round rolls the size of a walnut and flattened them with my palms. The other thing is mine didn’t turn out too wonderful in terms of taste as i used demerara sugar. Here, in India, we don’t get too many varieties of fancy sugar :) just white, brown, demerara, jaggery, organic sugar. Maybe next time I will try organic sugar.

    Thanks for the simplicity of the recipe :)

  96. Mary

    These cookies tasted horrible! I followed all of your steps and at the end I could literally tasted the baking powder! These cookies were for a big night and they totally got ruined. All of my supplies ran out too! I would not recommend this recipe to anyone… Please change the amount of baking powder and salt and butter you have.

  97. New Baker

    I added an extra egg yolk into the recipe and use baking powder and they turned out great! The flavour was perfect!

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