Baker Bettie

Easy Chocolate Chip Cookies

These easy chocolate chip cookies only require 6 ingredients! With only butter, flour, sugar, egg, salt, 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. It was time 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!

Ingredients for Chocolate Chip Cookies

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 for these cookies.

#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 flour. All of them work!

Because this recipe does not add 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!)

#6: Salt:

If you used salted butter or self-rising flour, then the dough will already have salt in it. However, if you used unsalted butter and all-purpose flour or bread flour then you definitely need to add a bit of salt.

While technically the cookies will bake perfectly fine without the salt, the flavor will be completely flat and just taste overly sweet without the addition of a little salt.

That’s it! 6 ingredients: Butter, sugar, egg, flour, chocolate, salt. You don’t need baking powder and baking soda to make very simple cookies.

Sure, if you have the time and want to make a more complicated recipe, then go for it! 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.

Easy chocolate chip cookies win! 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.

How to Make The Easiest Chocolate Chip Cookies: Watch the Video

Easy Chocolate Chip Cookies

Easy Chocolate Chip Cookies

Yield: About 12, 2-inch cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

These easy chocolate chip cookies only require 6 ingredients! With only butter, flour, sugar, egg, salt, and chocolate chips you can make great chocolate chip cookies!


  • 1 stick (4 oz, 113 grams, 1/2 cup) softened butter- salted or unsalted, at room temperature (or you can microwave it for about 15 seconds)
  • 3/4 cup (5.6 oz, 158 grams) light or dark brown sugar (do not use granulated white sugar)
  • 1 large egg
  • 1 tsp vanilla extract (optional)
  • 1/4 tsp salt, or large pinch
  • 1 cup plus 1/4 cup (5.3 oz, 150 grams) all-purpose flour, lightly spooned into measuring cup & leveled off, being careful not to pack down when measuring
  • 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 (make sure your flour has not been packed down into the measuring cup when measured or there will be too much flour in your cookies), salt, 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. 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.
  5. 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.)
  6. 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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Nutrition Information:

Amount Per Serving: Calories: 0
Easy 5 Ingredient Chocolate Chip Cookie Recipe

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310 comments on “Easy Chocolate Chip Cookies”

  1. These are the absolute best cookies and my go to favorite recipe. I have made them so much, I have memorized the recipe. I usually put in all the extras and they are amazing. Thanks for sharing with us!

  2. I craved this cookie dough one night. I’m poor, and don’t have half the ingredients on the fancy chocolate chip cookie list. This was the last resort.

  3. I just made these and they are yummy! I doubled my recipe, added vanilla and a pinch of salt and instead of 2 cups of chips (remember doubled) I used 1 cup and a cup if walnuts! Deliciousness!!!!

  4. Can you freeze this batter?

  5. Heya! Was wondering do these cookies go hard straight after? If so how do I store them so they don’t go hard or what ingredients do I add? Thanks 

    • Hi there, these cookies will stay soft for about a day without being stored. The best way to keep them soft is to store them in an airtight container after they are completely cooled.

  6. How much baking soda and baking powder do I need to add if I happen to have these items?

  7. These turned out terrible when we put them in the oven they all flattened out and are a huge square now. 

    • Hi Kayla! So sorry to hear these didn’t work out for you. It sounds like you may have had one or a combination of these issues: not enough flour in your dough, too many cookies on one sheet pan, or your oven not cooking hot enough. Too many cookies on the baking sheet can mess with the heat distribution in the oven and the butter will melt before the outside of the cookies have time to set, causing them to spread. This same issue can happen if your oven is not reaching the proper temperature. It might be worth it to put an oven thermometer in your oven to test that it is calibrated properly and is reaching the proper temperature that you set it at.

  8. I NEVER comment on things like this but today I am making an exception. I made these cookies an hour ago (used all the ingredients except the baking soda) and I need to go to the store to buy more ingredients because my family already devoured them!
    Absolutely delicious, chewy middle; to die for!
    And in the words of my 17 year old son, “keep making these cookies and I’ll never buy any other cookies again”.

  9. I made these tonight during a need for sweets moment. Mom doubted me but I swore in 17 min I’d have cookies in her mouth. She can’t say anything now because I made good on my promise and her mouth is full.
    Aside from accomplishing that, these were amazing! I added vanilla because I just feel like it goes in cookies and I had home made vanilla extract that is just too good not to use whenever I can.
    They are definitely a do again recipe. They are definitely not a low cal, low fat, or low carb treat. I considered trying to make them a little more health friendly but it seems Bettie has tested and tried every way to do this. So, I say enjoy the cookie. Have one instead of five. They’re rich, sweet, chewy, chocolatey, and substantial. There are only whole foods in this recipe, all the things your body naturally knows how to process. So, no worries! Heck, have two!
    Thank you Bettie for a great, fast, cookie in my mouth within minutes, recipe.

  10. They did not come out good I wasted all my stuff on these “cookies” so it did not comr out good

    • Hi Grace!

      I would love to help you troubleshoot this recipe. Can you tell me what specifically didn’t work out for you? Did they spread out too much or not spread out at all? Were they too dense or too crispy? There are a number of things that could affect these not turning out well for you. Let me know if I can be of assistance!

  11. Omg this recipe is fool proof! I’ve never made cookies before, but had all the ingredients and decided to try. And they came out perfect! Soft, most and chocolatey! I happened to have vanilla extract ,baking soda and baking powder. So I incorporated it into the recipe! I’m so glad i ran across this recipe, Best cookies ever!

  12. First time making cookies from scratch and they came out perfectly! Kids think I’m a genius! Yum!

  13. These are so amazing. I read some reviews and was skeptical to say the least but they truly are so amazing. I was looking for a softer cookie and these win. I’ll be making more soon. . Thank you so much

  14. The cookies were amazingly moist and the texture was just right! Thanks for the great recipe!

    I would like it to be less sweet, wonder if I shld be adding more salt or can afford to take out some sugar?

    • Hi Nicole, You can definitely reduce the sugar in these to 1/2 cup if desired to make them less sweet. A touch more salt would balance the flavor of the sweetness but it would not be a substitution for the sugar. Hope that helps!

  15. I was bored and wanted to bake something, so I saw this recipe and immediately I was like delicious. The cookies came out perfect and my sister’s loved them. Thank you so much Bettie, your recipe made my day

  16. These are THE BEST!!! These cookies stay soft for a very long time! I will never use another recipe!

  17. The first time I made this recipe, I only had 1/2 cup of chocolate chips in the house, so I chopped up 1/2 cup of dried apricots to make up to 1 cup. It was about 1:00 am and my web search was centered on super fast cookies. I froze half of the dough and made some luscious moist cookies. Next day I made the rest of the cookies for my sister and her husband and the day after that, my sister bought me some more chocolate chips – they NEEDED more of these cookies.
    This is the best chocolate chip cookie that I have ever made, and let me tell you, I have tried many recipes. My mom like crisp cookies, so for her, I take the soft cookies out of the oven, loosen them from the cookie sheet, turn off the oven and pop the cookies back in while the oven cools.
    Thanks for a go-to recipe for life.

  18. Hi

    Complete baking novice so I’m excited to try these! Quick question – if I add the baking powder and bicarbonate soda, at what stage do I add them? Thanks!

  19. I just made these, AMAZING! I used 3/4 cup of chocolate chips, and 1/4 cup of walnuts. Not too sweet, just right, and…. My oven broke so I used a toaster oven on foil. Great!

  20. I was wondering how many cookies this made? (I could have very well missed it so I apologize if it was in the article.)

  21. I did step by step to this recipe.
    I did the 1st time 6 ingredient and i did 2nd batch with the baking soda powder etc ingredients you saod wasn’t a must have but could if it was on hand an i measured how you said to do.
    I didnt let it cook on the high temp i did it a degree lower and not as long as said on 1st patch. I did by the book (instruction) you said how an what to do them on for 2nd batch.
    I dont understand why when i make cookies they are always hard after cooled we always eat them before cooling completely because they turn in to little jaw breakers when cooled off.
    My mother inlaw makes them perfectly an they have a certain after taste or whatever it is an I’m not sure what it is that gives the flavor im tasting but other then the normal choc chip cookie taste im not sure if it is the baking soda gives that taste buti love it i love her cookies an i have done same recipe to get it an cant get it way she did it. We even had a girls day an she has the double ovens an toaster oven and we made our batche step by step side by side together at same time mixing stirring blending at same time even amount time an strokes an what have ya’s and here we go getn them in an out at same time same oven an even tried the other ovens to see how an what we can do to get it. So PLEASE HELP ME WHAT AM I DOING WRONG she s a grandma an maybe im getn the mother and grandma’s touch an love flavor but im a mama an step mama an step grandma to and cant make mine taste like grandma’s homemade chocolate chip cookies. HELP ME PLEASE

    • I have two thoughts for you, though I’m not sure what is causing the differences. I found the post on the science of a chocolate chip cookie really helpful in understanding what ingredients will have what affect on the cookies.

      Second thought, my wife and I used this recipe for a few years as our go-to for chocolate chip cookies, but recently switched to the Soft and Chewy Chocolate Chip Cookies recipe. We’ve found it gives much more consistent results and is not extremely different than this one.d

      • Hi Cameron, were you using the Easy Chocolate Chip Cookie recipe and now you use the Soft and Chewy one? Or were you using the recipe from the Science of the Chocolate Chip cookie post and are now using the Soft and Chewy one?

        • We used to use Easy Chocolate Chip Cookie recipe as our go-to. My wife and I had it memorized and made it more times a month than we care to admit. When we started using more whole wheat flour we got less consistent results and used the Science of the Chocolate Chip Cookie post to better understand what was affecting the results. Then we settled on the Soft and Chewy. Easy Chocolate Chip Cookie is a favorite and is how we first found your blog (hence my below comment). I’m a fan of the updates with weight!

  22. I’ll give you Greatest, but Latest? I’m seeing a pattern in the posts from the last month or two.

    • Hi Cameron! Many of my old recipes need a little bit of freshening up with added weight measurements and better explanations. My goal is to continue bringing new content as well as occasionally refreshing some old content to make it more helpful to those searching for it!

  23. Sadly my fiancé made a yuck face when trying these. Mine tasted like straight flour. Maybe I put too much? Back to the drawing board! 

    • Hello there. So sorry to hear these didn’t turn out well for you! It sounds like you may have ended up with too much flour in your dough. Make sure to lightly spoon the flour into your measuring cup, without packing it down, and level it off. Hope that helps!

  24. By far one of the best cookies I’ve ever made. Thank you for sharing your recipe!!

  25. The batter is super sticky. Too sticky to roll. Did I not put enough flour?

  26. My dough came out really wet and sticky, I tried it again and added a bit more flour but when it finished baking it came out like bread. 🙁 no idea what I’m doing wrong.

    • Hi Jasnie! When you say your dough was really wet the first time was it still stiff enough to scoop? This will be a fairly sticky dough but you should be able to scoop it. You wouldn’t be able to roll it into balls in your hand or anything though. It sounds like the second round there was too much flour in your cookies. I hope this helps!

  27. So I could not make chocolate chip cookies from scratch ever! I’ve tried so many times! I tried this recipe step by step and my cookies were very fluffy not flat like normal cookies. Taste good but I want them to bake normal flat like cookies. What am I doing wrong?

    • Hi Michelle, a few things could be happening to make your cookies not spread. To help you trouble shoot: Are you using real butter? Not margarine or a butter spread. Some butter imitations will not produce spreading in the oven. Also, it is possible that your oven is cooking hotter than it says it is set at. This would cause the crust on the cookie to set before spreading out. It is also possible that there is too much flour in your batter. Make sure you are lightly spooning it into your measuring cups, without packing it down, and then level it off. I hope this helps!

  28. Every homemade chocolate chip cookie I’ve made is too cakey.  This is a little better, but I guess i need to quit mixing the flour too much?

    • Hi Kandace! It’s possible you are ending up with too much flour in your dough. Make sure to lightly spoon the flour into your measuring cups, without packing it down, and level it off. If they still turn out too cakey, you can try reducing the flour by about a tablespoon or two and see if that helps!

  29. Hi Denise! It is possible there is not enough flour or it is also possible that your oven is cooking cooler than it says it is. Did it take them longer to bake than the stated time? This could cause the butter to melt before the outside of the cookie spreads, making them more runny and flat. You could try increasing your oven temperature some or adding a bit more flour.

  30. They didn’t cook. Put in for 12 mins. Then added 4 more. Still raw.

    • Hi Opal,

      That definitely sounds like your oven is not cooking hot enough then! This is a common problem for ovens to be cooler or hotter than the set temperature. I would highly recommend investing in an oven thermometer so you can see just how cool your oven is. I would guess you might need to be setting it 25-50 degrees F higher than what is stated in recipes if the cookies took this long to cook.

  31. my husband likes when i make this b/c it’s doughy, no vanilla extract (he doesn’t like vanilla

  32. Excellent recipe. Kids love them. So does everyone else. Make them all the time. I am the a father…..and kids say Dads cookies rock

  33. Okay, so, I made a few mistakes with this recipe. Somehow I ended up reading it wrong and scooping a far bigger cookie onto the sheet, which is why I ended up with only 9 cookies. I also ended up burning them a bit (oops!), something that usually never happens but I’ll give myself a free pass because as I’m typing this (right after baking), I have the flu. Let me just say SOMEHOW THESE COOKIES STILL TURNED OUT AMAZING!! I don’t think I’ve ever botched a recipe so badly but still ended up with a delicious final product. Definitely more of these will be made in my kitchen!


  35. Best cookies EVER!!! I did add 1/2 tsp baking soda, 1/2 C. choc. chips, and 1/2 C walnuts. These are a definite keeper.

  36. it was amazing easy to bake a bit less butter is better because other wise its too buttery. Otherwise amazing definetely do again.

  37. These cookies were awful and taste like flour and didn’t becomd flat when cooked

    • Hi Rachel! I’m so sorry to hear these didn’t work out for you. By the way you describe the taste and the fact that they didn’t spread when cooked makes me believe that you may have ended up with too much flour in your dough. To properly measure flour, make sure you are spooning it into your measuring cups without packing it down into the cup at all and then level it off. Hope that helps!

  38. I’m trying to make these cookies tonight…… wish me luck hahaha!

  39. I made these tonight! I craved chocolate chip cookies and didn’t feel like using a ton of ingredients. These were perfect! Thank you!

  40. Hi,
    I switched brown sugar with coconut sugar, which make the batter super thick (it has the consistency of thick peanut butter). The coconut sugar enriched the flavor, but because it’s very thick, i can only manage to split it into 8 giant cookies (hahaha!)

    I was wondering if you have suggestions on how to make it more ‘wet’ or pliable?

  41. These were so good! We were trapped inside for a snow day and I didn’t have all the ingredients I needed for the usual chocolate cookies, so glad I found this recipe. My babies loved them. 

  42. I needed a quick, easy chocolate chip cookie recipe to whip up before bed so I could pack a couple in my daughter’s lunch tomorrow. Yummm! They are perfect! I think this will be my go-to recipe from now on. Thanks Baker Bettie!

  43. I just tried this and they have come out really well.. this was my first time baking and I enjoyed the process. Thank you for the recipe

  44. We made these last night and I read the recipe before making it, and followed the recipe exactly as written.  The dough was very crumbly and difficult to hold together.  They were ok cookies, but there are definitely better recipes out there.

    • Hi there! So sorry you had issues with these! The way you describe your dough sounds like you definitely ended up with too much flour in it. This is a very common problem when measuring by volume! You want to make sure you aren’t packing it into your measuring cup at all and level it off. 

  45. this recipe is very great, the kids like it so much, but I would cut down the brown sugar on next bake because the cookies are little bit too sweet for my preference.

  46. I don’t know what I did wrong but my cookies didn’t spread like they should and they were dry and crumbly.  I thought I did everything right.  Only ingredient I didn’t add was the vanilla extract bc I didn’t have any.

    • Hi Darlene! I’m so sorry to hear you had some issues with the cookies. The way you describe it, it sounds like you may have ended up with too much flour in your dough. This is a common issue. Make sure you aren’t packing the flour down into your measuring cups at all, just lightly spoon it it, and then level it off. Hope that helps!

  47. These cookies are delicious, yum

  48. Oh my goodness! Orgasmic cookies! I roughly chopped 3/4 cup of chocolate chips (that’s all I had) and substituted 2 tablespoons of butter with 2 tablespoons of peanut butter. I also used self rising flour. Ended up with 6 cookies on each of the 2 cookie sheets and 12 cookies total. Decadent, heavenly, creamy cookies. Thank you so much! It’s rare when dessert makes you speechless. 

  49. Wow! I love these cookies. Especially the ones that have chocolate drops .. I spend a fortune buying them at the supermarket, without having the slightest idea that they are not complicated to be prepared. Very good! Thanks for the content .. it will make me save a lot and I will definitely eat them made on time ..

  50. This is probably the worst chocolate chip recipe I’ve made. They came out so flat and the edges were burnt. Never trying again. 

    • Hi Elisabeth! So sorry to hear you had issues with the recipe. Since this recipe has been tested many times, I’d love to help you troubleshoot. It sounds like your oven may have been too hot which is a common problem. Make sure you have an oven thermometer to check if your oven is heating to the proper temperature. It also sounds like you either possibly didn’t end up with enough flour in your cookies, so a kitchen scale would also be helpful for that OR your butter and sugar wasn’t creamed together properly. Make sure you cream it until light and fluffy!

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