The singular word that makes baking my happy place.
Minimal ingredients in my 6-ingredient chocolate chip cookies allow the best in flavor after baking.
I love it when I can recreate a recipe, scale it back to just what it needs to be fabulous, and STOP adding ingredients!
Often, recipes have so much more than they need in them, that one taste clouds another.
If you need proof in the pudding for less is more, try out my 6-ingredient peanut butter cookies!
So, here’s the deal, six-ingredient cookies could have 2 potential additional ingredients but I don’t use them!
I’ll share that with you in the post.
You are limited only by your choice of chips!
Use chocolate chips, butterscotch chips, dark chips, lights chips, seasonal chips, whatever makes your chip cookie world rock!
6-Ingredient Chocolate Chip Cookies
Ready to make baking simple?
I’ll show you how!
Here’s what I’ve learned, less is better when it comes to cooking.
Cookie Pans Matter
Also, the best item in your baking armory should be a great set of cookie sheets.
I use 360 Cookware baking sheets.
Grab them at 20% off BEFORE baking season begins!
Simple and True Flavors with 6-Ingredient Chocolate Chip Cookies
You have read a lot of my recipes, and you know I keep them simple and true to their flavors.
Adding ingredients in, often just masks the flavor.
Naturally, chocolate chip cookies come with preset expectations based on previous cookies you might have tasted right?
So, here’s what you’ll need to know.
Forget what you have tasted and try these?
Because most of the ingredients you use in other chocolate chips will be in here just less of them.
You are using less so the cookies cost less.
Finally, the cookie turns out better than any other I’ve made!
Plus, it’s a nice solid, chunky cookie, which makes it better than those thin, flimsy cookies you’ve experienced before!
What You Can Change on This 6 Ingredient Chocolate Chip Cookie
If you don’t like vanilla don’t add it, I, however, could not make this cookie without vanilla.
Next, if you prefer to dump in some oats, lessen the flour by about 1/4 cup and add in 1/4 c oats.
Do you prefer butterscotch chips?
White chocolate chips?
Go for it.
For those that want to make this a 7 ingredient recipe, add in a dash of cinnamon if you like cinnamon and chocolate.
Really, this is a versatile chocolate chip recipe.
Last note on the change-ups.
If you don’t have Self-Rising flour, then add in both baking powder and salt.
For the exact conversions head over to this article on ‘what can I sub for self-rising flour‘!
In the end, your cookies just become 8 ingredient cookies!
- Self-rising flour
- 1 Softened stick of butter (room temperature, not microwaved liquid)
- Brown Sugar (1 Cup for chewier cookies) OR White Sugar (1 Cup for crisper cookies)
- 2 medium eggs
- 1 Tsp of Vanilla (sometimes I really whoop it up and add 2 tsp)
- A Cup of Chocolate Chips (whatever kind of chip you want!)
Preheat your oven to 350° F
Line your trays with parchment paper or with a silicone mat for easier cleanup!
In a large mixing bowl, add in your flour and your brown sugar.
Mix it together to combine with a fork.
Now add in the egg.
Then the vanilla.
Fold in the Chips.
Drop by Cookie drop or Tablespoon onto the lined cookie trays.
Bake at 350°F for 10-12 minutes until golden brown.
Remove once cooked.