Easy Chocolate Chip Cookies

Easy Chocolate Chip Cookies with Only 5 Ingredients

Baker Bettie Baking Techniques, Basic Recipes, Cookies, Sweets 26 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!


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!


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 Chocolate Chip Cookies
Prep time
Cook time
Total time
Serves: 12-18 Cookies
  • 1 stick (1/2 cup) softened butter salted or unsalted, at room temperature (required)
  • 3/4 cup light or dark brown sugar (required, do not use granulated white sugar)
  • 1 large egg, at room temperature (required)
  • 1 tsp vanilla extract (optional, but recommended)
  • 1/4 tsp salt, or large pinch (optional, but recommended)
  • 1 cup plus 1/4 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.

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Comments 26

  1. Alex Tyler

    I was looking for something easy to make while traveling and I was really impressed by these, they are easy and so very delicious. The short ingredient list was great (I did add a bit of vanilla and salt) and I substituted 1/4 cup of the flour with good quality cocoa and put white chocolate bits in instead, and they still turned out as warm gooey centred deliciousness. Thank you!

  2. Disgruntled

    ok so my team was having a bake sale and it was 10pm and I needed some fast cookies. The only thing i changed was using white sugar. the cookies literally turned into pancakes and spilled all over the oven. they looked nothing like the picture and when i finally managed to scrape them off the pan, i just had a pile of baked dough and chocolate chips. tasted amazing though. 3/10 would not recommend.

    1. Post
      Baker Bettie

      Hi “Disgruntled”,

      Sorry these did not work out for you. This recipe specifically needs brown sugar as stated in the post. White sugar will not work as it is less hygroscopic than brown sugar and will end in results as you described. If you do decide to try it again, please use brown sugar for more desirable results!

  3. Jaundell

    I’ve tried this recipe twice, and with the same outcome. They spread way too much in the oven, turns more into pancakes than cookies. I think what this recipe needs is some baking soda and also the dough NEEDS to be chilled. Recipe 2/10

    1. Post
      Baker Bettie

      Hi Jaundell,
      I’m sorry this hasn’t worked out for you! This is a tested recipe that has been successful for me many times and many other people. Question, do you live at high altitute? That could cause you spreading. It also sounds like possibly you did not measure your flour correctly. Too little flour could cause more spreading as well. The dough should not need to chill unless you live in a very hot climate and your kitchen is very hot. Then yes, it may need some chilling time.

  4. Shannon

    I made these tonight with my 3 year old. The recipe is SO easy and she loved helping. I live at high altitude and followed your recipe to a tee plus added vanilla and baking powder. These cookies were perfect!! Even fluffier then I thought they would be. Thanks for posting!


  5. Jen

    I made them, came out ok! But really really sweet =/ like extremely….maybe because i used regular white sugar?? I didn’t have any broken sugar

  6. Tracy

    I just made these cookies for my 14 year old and 11 month old and they loved them! They did spread a bit but I wanted them bigger as I did not have a need for 2 dozen. Great and easy recipe!

  7. Kayla Rose

    I just made these cookies, I added vanilla and baking soda. They turned out awesome! They are delious and so so easy! Will be making again! Thanks for posting these cookies! :)

  8. sloppy baker

    I messed these up… like I really fumbled this one, I was softening the butter and compleatly melted it…. I had rock solid brown sugar so I broke off a few chunks and disolved it in the now liquid butter, then beat in the egg, added a bit of salt and vanilla, guesstimated the flour and chip and stirred. I don’t know why I was such a mess with this recipe I almost always am so by the book and will measure to the last granual of sugar but what really shocked me at the end of all this…….they were amazing!! They didn’t flatten as much as expected….well they didn’t flatten at all really you could still see our fingerprints in them but they came out soft and moist on the inside and all around fantastic!!!!!!

  9. Jackie

    That’s because you substituted the type of sugar used. There is a reason why the recipe called for brown sugar. I understand that you were in a hurry, but in order for them to be good, the recipe has to be followed.

  10. Anony

    I just made these. I made about 16. I could’ve made them smaller but it’s only me and I usually let cookies and stuff go to waste which I hate to do.

    Next time I make these I’m going to add less sugar because I’ve been trying to cut back on sugar and things have been tasting overly sweet to me.

    These cookies came out great!! I added 1/8 of baking powder and a sprinkle of baking soda and these came out brown and soft!

    This is the way I like to bake. It took less time to make. I didn’t have to chill in the fridge for hours and I’ve already had two, hehe! Thanks for this recipe.

    Ignore those who substituted brown sugar for white sugar, didn’t measure right, and claimed these have to be chilled, and for this to be runny. I still don’t see how this happened unless they used water instead of flour. I stuck to the recipe but only added baking soda and baking powder and they came out great!

  11. Erin

    hello there,
    I just made this recipe and it turned out better than I expected! I didn’t have vanilla essence so I added a sprinkle of custard powder for flavor. Crazy but true. I also only had 3/4 cup of chocolate chips, so I made up the last quarter with mixed seeds and broken almonds. I am so impressed by the result, I will definitely be make no these again. Thank you so much for the recipe!

  12. Sara

    These were soggy and never cooked all the way through. They spread out like pancakes. I followed the recipe exactly as written and do not live at a high altitude. Very disappointing since I was looking for a recipe to make on a very low budget, and I’ve now used the ingredients for a recipe that doesn’t work.

    1. Post
      Baker Bettie

      Based on the fact that they spread out too much and didn’t cook through, it definitely sounds like your oven wasn’t hot enough. Ovens can vary greatly in their actual temperature compared to what the temperature is set at. It might be a good idea to try baking them 25 degrees or even 50 degrees hotter and watch them closely to see if that helps. It is a very common problem with ovens. If the temperature is too low, the butter will melt before the outside of the cookie sets resulting in cookie that spreads too much.

  13. Shanda bradley

    I made these and they turned out amazing thanks so much for the recipe !!! Bc I didn’t have certain ingredients at home and this recipe worked out perfectly for me !!! And taste amazing will use again thanks!!!

  14. Merish_02

    So i searched for a recipe that did not require baking soda due to the taste it leaves on food. This recipe worked great! I did added vanilla, baking powder and salt. I would have smashed the dough due to the rise and not spread but these chunky cookies was the perfect resolution to a sweet tooth at midnight. Thanks for posting this you have to follow the directions for best results.

  15. Marie Pier

    Your recipe is now popular in my family here in montreal canada! They are delicious! My boyfriend keep asking for them !! Thank you!! :)

  16. Madison Holland

    Hi! I just tried these a few minutes ago and they are awesome! But I did smaller cookies. And granulated sugar actually works!

    1. Post
      Baker Bettie

      Hi Madison! Glad these worked for you. I specify not to use granulated sugar because I haven’t had as consistent results with the granulated sugar. They tend to spread more for people and become too flat. Glad to know you had success though!

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