Easy Chocolate Chip Cookies 3 Ingredients

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And guess what? You’re about to make actual chocolate chip cookies with **barely any effort**. We’re talking three, yes THREE, main ingredients for the dough, plus the glorious chocolate chips. Mind blown yet? Mine too.

Why This Recipe is Awesome

Because adulting is hard enough, and your oven shouldn’t be a science experiment. This recipe is so ridiculously easy, even my cat *almost* could make them (if she had opposable thumbs and an understanding of measurements). It’s **foolproof**, ridiculously quick, and cleans up like a dream. Plus, warm cookies. Need I say more?

Ingredients You’ll Need

Okay, gather ’round, minimalists. Here’s your ridiculously short shopping list:

• 1/2 cup (1 stick) unsalted butter, softened: Not melted, people! We’re making cookies, not soup. Leave it out on the counter while you scroll TikTok.
• 1/2 cup sweetened condensed milk: This is the magic goo that makes these cookies sing. Don’t confuse it with evaporated milk, unless you like bland sadness.
• 1 1/4 cups self-rising flour: The ultimate cheat code! It’s got the flour, the baking powder, and the salt all mixed in. Bless.
• 1 cup chocolate chips (the good kind!): Because what’s a chocolate chip cookie without, well, chocolate chips? This is the ‘bonus’ ingredient, FYI, but absolutely essential for cookie bliss.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Don’t skip this. Seriously, your cookies deserve a warm welcome.
2. In a large bowl, cream together the softened butter and sweetened condensed milk until smooth and lovely. A hand mixer makes this faster, but a sturdy spoon works if you’re feeling feisty.
3. Gradually add the self-rising flour to the wet mixture, mixing just until combined. **Do NOT overmix!** That’s how you get tough cookies, and nobody wants that kind of negativity in their life.
4. Stir in those glorious chocolate chips. Get ’em all distributed evenly, because every single bite deserves chocolate.
5. Drop spoonfuls of dough onto a parchment-lined baking sheet. These cookies won’t spread a ton, so you can place them relatively close, but do give ’em some personal space.
6. Bake for 10-12 minutes, or until the edges are lightly golden. The centers might still look a little soft, and that’s totally okay! They’ll firm up as they cool. Don’t overbake unless you enjoy hockey pucks.
7. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Try not to eat them all immediately. I know, it’s the ultimate challenge.

Common Mistakes to Avoid

• **Not softening the butter:** Trying to mix cold butter is like arm wrestling a rock. Just don’t.
• **Using evaporated milk instead of condensed milk:** This is a one-way ticket to bland, sad cookies. Read the label, peeps!
• **Overmixing the dough:** Your arm might be tired, but a tough cookie just isn’t worth the effort. Mix just until combined.
• **Thinking you don’t need to preheat the oven:** Rookie mistake. Impatience will not be rewarded here.

Alternatives & Substitutions

Feeling a little rebellious? Here are some simple tweaks:

• **Chocolate chips:** Not feeling chips? Try chopped nuts, dried cranberries, or white chocolate chips. Mix it up, live a little!
• **Butter:** Can you use margarine? Well, technically yes, but why hurt your soul like that? Stick to real butter for the best flavor, IMO.
• **No self-rising flour?** You can totally make your own! For every cup of all-purpose flour, add 1.5 teaspoons of baking powder and 1/4 teaspoon of salt. Easy peasy!

FAQ (Frequently Asked Questions)

• Can I make these vegan? Hmm, probably not with these exact ingredients. Butter and sweetened condensed milk are pretty core here. You’d need a completely different recipe, unfortunately!
• Do I have to chill the dough? Nope! That’s the beauty of this recipe. Straight from bowl to oven, baby.
• How long do they last? If they make it past the first hour, you’re doing better than me! Properly stored in an airtight container, about 3-4 days. But let’s be real, they’ll be gone faster.
• Can I double the recipe? Absolutely! Just make sure your mixing bowl is big enough. Go big or go home, right?
• My cookies spread too much! What happened? Probably your butter was too soft or even melted. Or your oven wasn’t preheated properly. Or your kitchen is basically a sauna. Try chilling the dough for 15 minutes if this happens.

Final Thoughts

And there you have it! Proof that deliciousness doesn’t need a pantry full of obscure ingredients or hours of your precious time. Now go impress someone—or simply yourself—with your new culinary skills. You’ve earned it! Seriously, go make ’em. You won’t regret it.