Easy Chocolate Chip Cookies

Easy Chocolate Chip Cookies with Only 5 Ingredients

Baker Bettie Back to Bake-sics, Cookies, Sweets 218 Comments

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.

5 Ingredient Perfect Chocolate Chip Cookies

5 Ingredient Perfect Chocolate Chip Cookies


  • 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)


  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


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.


Baker BettieEasy Chocolate Chip Cookies with Only 5 Ingredients

Comments 218

  1. 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!

  2. 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!!!!!!!

  3. 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

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      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.

  4. 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 :)

  5. 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.

  6. 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?

  7. 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…

  8. 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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  10. 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!

  11. 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.

  12. 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!

  13. 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 !

  14. 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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  15. Pingback: 5 Ingredient Chocolate Chip Cookies | sweetness and goodness

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