Martha Stewart's 5-Ingredient Chocolate Chip Cookie Review



After a long and stressful day, there's nothing like a homemade cookie to lift me up. This is no time for anything complicated—no pies, cakes, or cupcakes. I need a cookie that takes 20 minutes or less and doesn't require a ton of fancy ingredients. And that's why I love Martha Stewart's 5-Ingredient Chocolate Chip Cookies — it takes more time to preheat the oven than to make the dough.

When I first encountered Martha's Cookies on Instagram, I wasn't looking for a gluten-free or dairy-free cookie, but they check those boxes if that's what you're after. Do they taste like chocolate chip cookies? They don't. These cookies taste like sweet almond butter with chocolate, but my kids and I love them just the same.

The first time I made these cookies, I placed them in a 32-ounce lidded mason jar on the kitchen counter and watched them disappear throughout the day. When they all left, my son Oliver added to me: “Mom, you Best The cooks were so good!” I'm a sweet tooth, so I made another batch. The good thing is that these cookies take no time to make and are so easy that I now have the recipe. I know who

Just Recipes / Myo Quinn


How I Make Martha Stewart's 5-Ingredient Chocolate Chip Cookies

Preheat the oven to 350°F and line a baking sheet with parchment paper.

In a medium bowl, use a sturdy rubber spatula or large spoon to beat two eggs, 1/2 cup (100 grams) light or dark brown sugar, and a teaspoon of kosher salt until the sugar is completely incorporated. Do not dissolve and the mixture should not look foamy. (This is a task for a child who claims to be bored.)

Smart tip

Martha's recipe calls for putting all the ingredients in a bowl at once. I have had trouble fully incorporating the egg yolks and whites into the almond butter. Adding the almond butter is easy once the eggs and sugar are fully combined.

Add one cup (270 grams) of almond butter and stir until completely combined. Stir in 3/4 cup (four ounces) of chopped semisweet chocolate. Martha calls for chocolate chips, but I like the little bits of chopped chocolate that pepper the cookie and make gooey puddles.

Scoop dough onto prepared baking sheet. I use this one-tablespoon cookie scoop, which yields about 32 two-bite cookies. They don't spread so much that an inch space in between is enough.

You can sprinkle flaky salt on top before putting them in the oven, but since the cookies aren't overly sweet, no extra salt is needed. If you like salt pops, go for it.

Bake the cookies for 10 to 12 minutes until the edges are golden brown. The longer you cook them, the crispier the edges will become, which I prefer. They'll be just shy of fully baked, but they'll firm up as they cool — leave them on the baking sheet for about 10 minutes.

These cookies are chewy and soft after the first day. The almond flavor also becomes more pronounced. However you like them best, you can go from scratch to cookies in about 20 minutes and you won't regret baking a batch or three.

Just Recipes / Myo Quinn





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