2-Minute Vs. 2-Hour Vs. 2-Day Cookie • Tasty


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Published: 3 months ago
"The two-day cookie is my favorite cookie in the world."

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Find the recipes here:
2-Minute Chocolate Chip Cookie (Makes 1 cookie)


PREP TIME: 5 MINUTES
COOK TIME: 2 MINUTES
TOTAL TIME: 7 MINUTES


INGREDIENTS
2 tablespoons unsalted butter, softened, plus more for greasing
¼ cup light brown sugar, lightly packed
½ teaspoon vanilla extract
2 tablespoons beaten egg
6 tablespoons all-purpose flour
⅛ teaspoon kosher salt
5½ tablespoons semi-sweet chocolate chips, divided


PREPARATION
1. Grease a large (at least 8-inch diameter) microwave-safe plate with butter.
2. In a medium bowl, use a whisk or fork to stir together the butter, sugar and vanilla until light and creamy.
3. Add the egg and stir to combine.
4. Add the flour and salt and stir until just incorporated
5. Fold in 5 tablespoons of the chocolate chips.
6. Scoop the dough into a mound at the center of the prepared plate. Lightly press the remaining chocolate chips into the top of the dough.
7. Microwave until the cookie is dry on top and springs back when lightly pressed in the center, about 1½ minutes. Let sit for a few minutes to cool.
8. Enjoy!




2-Hour Chocolate Chip Cookies (Makes 8-10 cookies)


PREP TIME: 1 HOUR
COOK TIME: 15 MINUTES
TOTAL TIME: 195 MINUTES


INGREDIENTS
½ cup granulated sugar
¾ cup light brown sugar, packed
1 teaspoon kosher salt
½ cup (1 stick) unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
4 ounces milk or semi-sweet chocolate chunks
4 ounces dark chocolate chunks


PREPARATION
1. In a large bowl, whisk together the granulated and brown sugar, salt, and butter until a paste forms with no lumps.
2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before dissolving.
3. Sift in the flour and baking soda, then fold with a spatula until just incorporated. (Be careful not to overmix, which will cause the gluten in the flour to toughen, resulting in cakier cookies).
4. Fold in the milk and dark chocolate chunks.
5. Chill the dough for 2 hours, or, for a more intense toffee-like flavor and deeper color, overnight. The longer the dough rests, the more complex its flavor will be.
6. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
7. Using a 2½-ounce ice cream scoop or a ⅓ cup measure, scoop the dough onto the prepared baking sheets, leaving at least 4 inches (10 cm) of space between each cookie and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly. A half sheet pan should fit no more than 6 cookies.
8. Bake for 12-15 minutes, or until the edges have started to lightly brown. Let cool completely before serving.
9. Enjoy!




2-Day Chocolate Chip Cookies (Makes 9-10)


PREP TIME: 45 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 2 DAYS 65 MINUTES


INGREDIENTS
Toffee
6 tablespoons (¾ stick) unsalted butter
¾ cup light brown sugar, lightly packed
1 teaspoon kosher salt
Water, as needed


Cookie Dough
1 cup (2 sticks) unsalted butter
4 ice cubes
¾ cup granulated sugar
1½ cups light brown sugar, packed
2 teaspoons espresso powder
2 teaspoons kosher salt
½ teaspoon baking soda
2 large eggs
2 teaspoons vanilla extract
2½ cups all-purpose flour
6 ounces 50-70% cacao chocolate, chopped
Flaky sea salt, for sprinkling


PREPARATION
1. Make the toffee: Line a baking sheet with parchment paper.
2. In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F (143°C), about 10-15 minutes.
3. Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes.
4. Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat.
5. Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted.
6. In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda.
7. Pour the brown butter into the sugar mixture and mix until combined. Don’t worry if it looks separated.
8. In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth.
9. Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks.
10. Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces.
11. Fold the crushed toffee and chopped chocolate into the dough until evenly distributed.
12. Using a large ice cream scoop or a ½ cup measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. 13. Let the dough rest in the refrigerator for at least 48 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes.
14. When ready to bake, preheat the oven to 325°F (163°C). Line 2 baking sheet with parchment paper.
15. Arrange the cookies on the baking sheets, leaving at least 2 inches of space between the cookies and away from the edges of the pan.
16. Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes.
Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled.
17. Enjoy!

3 months ago

I have kind of a dumb question and I hope you don't mind that I ask, but if you were to leave the cookies out for two more days would the effect of the taste differ from when you left it out for the original two day they were left out?

3 days ago

rebecca pearson Exactly! I literally put back the brown sugar during shopping because of this, smh!

4 days ago

Holy shit jeez thanks

5 days ago

Thats a lot OMG

5 days ago

The chocolate chips for the first and second cookies are different.

1 day ago

I would rather eat a raw one than the cooked one

1 day ago

First we are going to remove the water and then we are going to add ice cubes!?!?

1 day ago

Want to ascend to Godhood? Take some chips ahoy chewy chocolate chip cookies and set it for 15 seconds in the microwave, Enjoy.

1 day ago

Scoops cookie dough "Wow it's been 5 minutes, time sure does fly!"

2 days ago

"i like my chocolate chip cookies like my bank account, freaking loaded" this is 100% my motto now

2 days ago

4:43

2 days ago

“I think I put too much chocolate”

Me: BICH THERES NO SUCH THING!!!

2 days ago

The first one didn’t work

2 days ago

some fit cookies lol

2 days ago

2 mins cookie looked so depressing

2 days ago

Next
Two week cookie

Two month cookies

Two yrs cookies

2 days ago

3:47 better not use old eggs man

2 days ago

3:37 OH YEAH MR KRABS

2 days ago

2 days recipe pls

2 days ago

What brand of butter was that? It was so yellow looked like it just came from the farm made from grass fed cows milk. The darker the butter the more delicious.

2 days ago

Why are you lying rot the two day cookie because who have the same t shirts

2 days ago

3:27 LACTOSE INTOLERANT

2 days ago

The resting process is very important for cookies due to moisture. There is a lot of moisture in the butter, in the egg, and in the brown sugar. By resting the dough you allow the flour to fully bind to the moisture which has multiple effects. 1) The dough is a controllable and consistent temperature which allows a more even cooking. 2) It allows some of the gluten that was worked up in the cookies to relax. Overworking flour causes the gluten to develop which leads to tough cookie. 3) It allows the flavours to "marry" I don't know the science behind this one, but when you let food sit it tastes better.

Also I love brown butter cookies, and adding toffee to it sounds amazing and I might add that to my personal cookie recipe for when I am feeling decadent

2 days ago

My last name is zhou

2 days ago

I don’t like cookies

2 days ago

Me after watching the 2 day cookie: Mom lets bake this!

My cheap mom: buys store bought cookie dough

2 days ago

Cookie is pronounced “kuki” that means penis in my country.. nice

2 days ago

4:39 Everyone has to relate.

2 days ago

2 week cookie: made by oven
2 month cookie: made by sun
2 year cookie: expired

3 days ago

I'm on keto why am I here

3 days ago

"I have two of this shirt."

3 days ago

2 min cookie: made in microwave.

2 hour cookie: made in oven

2 day cookie: made in arizona

3 days ago

I don't like asian

3 days ago