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

May 29, 2021
Hi, my name is Alvin and I love chocolate chip

cookie

s. I think chocolate chip

cookie

s are some of the greatest treats in the world. Perfectly crispy on the outside, chewy on the inside, with big pockets of chocolate and when done right, there's nothing like them. I firmly believe that you should be able to enjoy a chocolate chip cookie any day of the week, so I'm going to show you my personal recipes for cooking in two

minute

s, two

hour

s, and two days. I think this will be fun. Maybe you only have two

minute

s and the first thing you want to do is make a cookie.
2 minute vs 2 hour vs 2 day cookie tasty
The first thing we are going to do is take some softened butter. Bring her here. This is more about those times when you just have cravings and no. I don't want like 10 cookies, but you just want something sweet that hits those spots, add a little bit of brown sugar and then mix this until it's essentially a smooth paste, so next up are the wet ingredients, you're going to take the egg and your vanilla. and just go in, it's essentially the same steps as making a regular chocolate chip cookie, except you're just dealing with smaller quantities. I didn't say this was going to be the easiest thing to do, but it's better than having to whip. a giant bowl full of this stuff after that flour no matter how many times I make chocolate chip cookies I always end up spilling them add a little salt and some chocolate chips you actually want to save a handful because we're going to decorate the part superior. of the cookie to have more chocolate on top, so let's go inside, it looks like chocolate chip cookie dough, that's because yeah, you want a plate that's pretty big like a regular plate, a little bit of parchment too because the parchment will help. keep the cookie from sticking and we're going to scoop out a nice big spoonful of cookie dough because things are good so because you also want to decorate the top with a little bit more chocolate and the key here is to actually group them together when it starts to cook and you will see that it will begin to spread.
2 minute vs 2 hour vs 2 day cookie tasty

More Interesting Facts About,

2 minute vs 2 hour vs 2 day cookie tasty...

It's like studying a jeweled watch, except the diamonds, the chocolate chips. I'm going to say that this cookie contains a lot of dripping, as I've heard in some of the songs, this will last about a minute and 30 seconds and we'll see how it goes, it looks great, it looks like a nice old chocolate chip cookie, ya You know, almost like the clip art version. I'm going to peel this, it's a nice chewy little cookie we have here. This is your two minute cookie that is made in the microwave, which I think is pretty amazing, okay let's see what we have, it's nice and soft, good chocolate distribution. a microwave cookie is better than you think, let's get to the two

hour

cookie, this is a pretty standard chocolate chip cookie recipe.
2 minute vs 2 hour vs 2 day cookie tasty
You'll start with some regular white sugar, some light brown sugar, and a good amount of salt. whisk, you know you might have your own recipe for a regular chocolate chip cookie. your grandmother might have one. My grandmother didn't have a recipe for chocolate chip cookies because she's Chinese, but I was like, you know what? I want to make some friends and in order to make friends I need to give them food what kind of food does everyone like chocolate chip cookies so this is one of my first recipes I'm going to use delicious melted brown butter oh yeah making cookies is not the easiest thing in the world, but yeah In the end, I think it's all worth it and with your liquids I got two old eggs, one and two, and then a really good vanilla extract, I just want to keep going until I get to that stage where that you can tell it's really whipped, that's beautiful and with the dry ingredients I have a little bit of flour and a little bit of baking soda, we're just going to fold slowly.
2 minute vs 2 hour vs 2 day cookie tasty
I like to take it slow just because I think the slower and gentler the better, that's beautiful. Probably one of my favorite parts of chocolate chip cookies is. chocolate silent moment please man, I love those beautiful pieces of chocolate that swim, incorporate and disperse evenly throughout the dough. I may have put too much chocolate in, but again I like my cookies chocolate chip, like I like my bank account loaded. it might be my new wallpaper at this point, it's pretty awesome, it benefits from fridge time so this is going in the fridge, okay it's been about an hour and it's cooled down pretty well.
I have a half sheet tray lined with parchment paper I'm going to scoop out some nice little cookie balls I like to be quite generous with my cookie balls oh that's beautiful there's a nice nice guy we have five cookies on the tray obviously I think it'll be about 10 15 20 more so save this, if you have more friends bake it, if you don't have friends that's a little sad. These are going to go in the oven at about 350 degrees to get a nice crust on the outside and keep the inside chewy, so let's go bake these, yeah, look at them, as you can see, there's kind of a golden brown crust around the outside, but inside I can already tell that it is chewy, it is dense, it will be delicious, oh yes, here we go and here we have.
It's a two hour chocolate chip cookie, it has a nice caramelized crust on the outside, very chewy in the middle, super delicious, here we go, oh so good, dip it in milk, but next time will be even better, this is it , this is the two day cookie, here we go. So the first thing we're going to do is make some caramel. I'm going to put a lot of butter in this pan. After the butter goes in, you actually want to add light brown sugar too and a good amount of it. of salt, I think it's important to stir constantly throughout the process because it helps the butter and sugar stay together.
This is a very personal recipe. In fact, I have been able to make many of my friends thanks to this recipe. are you looking if you've had one of these cookies thank you for being my friend the butter and sugar are coming together really well beautiful dark golden brown ribbons happening right now that's at 290 that means this is Ready to go. So we got a nice tray with parchment paper for the landing. This is probably one of my favorite parts. I love it. Put it in the freezer as soon as you can. It will be very good.
While the caramel is cooling, we will make some browned butter. The first thing you start with is a lot of butter it's a lot of sticks don't worry you know if someone asks how much butter is in one of these cookies don't let them watch this video so butter is made with milk water salads and butter fat when making butter golden, the water melts and evaporates and that leaves the milk solids turning golden and that's because of something amazing called the Meyer reaction, we don't know what the miter reaction is, I don't know. exactly, but it makes things golden and it's delicious.
The milk solids look amazing. The average butter is about 80 percent butterfat, 16 percent water, and three percent milk solids. We have two problems right now, the water is out and second, this is too hot. So we're trying to put this in and make cookies right now. I would like to burn all the sugar. Cook the egg. You know, cooking the flour. There are a couple of interesting solutions and one of them that I read online on many blogs is that they use ice. cubes, you want to go very slow and add one ice cube at a time and just wait for it to start bubbling and the butter to cool, water is added back into the mixture, okay buddy, we'll leave you aside. but you smell really good, you've got the rest of our ingredients, brown butter, still hanging out there, what's up buddy, first, dark brown sugar?
I think there's a lot of flavor here, good white sugar, a lot of salt, in fact I think that's one of the secrets. baking soda and a little espresso powder. I think the espresso powder helps cut through that fat or sugar that might be too much. The star ingredient of the program. The brown butter will be quite dark compared to the others we have. I've made it before, but I think the color is the flavor. Four eggs, one, two, three and four. Lots of good vanilla. You really want to blend it until you have a smooth, dissolved mixture with an almost ribbon-like consistency.
Oh, it will be a good cookie. add the flour slowly fold into these beautiful ribbons of this butter and sugar mixture which is a beautiful dough now it's time to add the really good stuff let's go get our chocolate and caramel if you're going to spend two days to make a chocolate cookie, you're not doing it justice unless you're using really good chocolate, so this is a good bar chocolate and we're just going to use it in fairly large chunks. This is one of those things where the less perfect it is, the cooler it is. Will you get a much more interesting cookie from a texture and visual point of view?
It's best when you have a chocolate cookie that has big pockets of chocolate. Everyone says, "Oh, you say, Yeah, I did that, so we'll keep it that way." and let's go get the caramel, this is what the caramel looks like after about 30 minutes to an hour in the freezer. When you do this, make sure you don't have neighbors and it's not 2 in the morning. They come in here, a nice little ziploc bag. squeeze out a good amount of air oh yeah I can't rap, these are divided into pieces of candy about the same size as these ones here, these go in, oh yeah, don't waste any of this on the board either, that chocolate powder, That's the good thing, let's put on some gloves, enter with your hands.
I'm trying to make sure the chocolate and caramel are evenly distributed. It's almost ready, so now I'm going to get a tray and we can shape it. these into nice big balls of cookie dough in a pretty generous amount, almost the size of a tennis ball, but we're going to spend two days, we might as well make them a little bigger, I'm probably already wondering why this is going to take two days, so this recipe specifically calls for you to rest for 36 hours, but why 36 hours? Why not, as you already know, put it in the refrigerator and chill it until it's ready.
In fact, I worked in a bakery before chocolate chip cookies existed. They were the best I've ever had. I once had the reason they were so good is because the owner always let them sit for at least 36 hours. Know? Many experts also say that the resting process allows the flavors to intensify and become more integrated with each other. Not a cookie scientist, but I baked one right away and I baked one 36 hours later and the one I baked 36 hours later had more flavor, the color was deeper, it was more caramelized much better with bile. These are very soft right now.
They need to rest, so I'll stir them up, unwrap them, and put them in the refrigerator for 36 hours. Stay tuned, I promise it will be worth it, so you've been in for almost two days now. Before you say anything, I have two of these t-shirts that have been sitting for 36 hours, time to bake them. One, two, three, four, five and six. I'm excited because I want to show you why we put so much time and effort into it. This, so we're going to bake these cookies, so these are the finished products. What a two-day-old cookie looks like fresh out of the oven.
There are many interesting textures. It's almost like a desert-like landscape, where the ground is a little cracked for the last time. touch we're going to do to really take them to the next level we're going to use some final flaky sea salt. You can probably find this at any grocery store, like a good steak. I think spicing your cookies sounds weird, but that's what I want to do, I'm going to make some vanilla milk, okay, so vanilla milk, it's just a splash of vanilla, just a little bit of good vanilla milk. old fashioned and to top it off, the drizzle of heavy cream can really help take this to the next level. a nice little mix and there you have it, a two day old brown butter caramel chocolate chip cookie with flaky sea salt, served with vanilla milk, these big little pockets of gooey chocolate, that caramel that just melts and adds flavor.
I want you to see what it looks like. Here we go, it's a very good cookie, it's my favorite version of a chocolate cookie. I think if you have two days, it's worth it. I'm going to take a nap now, so there you have it, a two minute, two hour, two day cookie. If you have any questions about the recipes, feel free to message me or leave a comment below. I know baking cookies can be pretty tricky at times and I want to help you as best I can, so good luck, have fun, and remember there's always time. to bake until next time

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