I made Martha Stewart's 5-ingredient chocolate-chip cookies and the easy recipe blew me away
To make these five-ingredient chocolate-chip cookies, you'll need almond butter, two eggs, light brown sugar, coarse salt, and chocolate chips.
Since the recipe doesn't use flour, these cookies are also gluten-free.
The recipe calls for a cup of almond butter, a cup of chocolate chips, half a cup of brown sugar, a teaspoon of salt, and two eggs.
Unlike with other cookies, you don't have to separate the wet and dry ingredients before mixing them together. I found that this made the baking process much easier and prevented a ton of cleanup afterward.
It took a few minutes to form the dough using a hand-held spatula. I imagine this would have been even quicker with an electronic mixer.
The dough smelled delicious from the nutty aroma of the almond butter and the chocolate chips.
After making a few cookies, I realized I had probably made them a little too big. The recipe says to make tablespoon-sized dollops of dough, but mine ended up being about twice that. It slightly affected the cooking time, but my larger cookies turned out just fine in the end.
I set a timer for 10 minutes, which is what the recipe suggested as the bake time, but I knew they would probably take a little longer given that they were bigger cookies.
I didn't mind having to wait a little longer for the tops of the cookies to puff up and set, indicating the cookies were done.
The toothpick came out clean, so I knew the cookies were fully cooked. After letting them cool for about 10 minutes, it was time to try these unbelievably easy cookies.
I was amazed at how easy these cookies were to make, but even more impressed by the final result.
They were perfect for making a quick batch of cookies on the fly, especially since most of the ingredients can already be found in your pantry. I was highly impressed by the flavor, texture, and ease of these cookies, and I will definitely be using this recipe again in the future.