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


100 Replies to “2-Minute Vs. 2-Hour Vs. 2-Day Cookie • Tasty”

  1. 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!

  2. So I was about to comment how silly it was that Alvin said he was going to share his cookie recipes and then he didn't show the measurements at all so I was about to get super mad at Alvin because he lied to us then I saw the comment from tasty that said Find the recipes here and I was like oh I'm stupid. Also, I thought that this was going to be a cookie after 2 minutes then after 2 hours and then after 2 days.

  3. I would not try the 2 minute recipe the sides would not cook and the center burned.I wonder if I did something wrong.

  4. XD does Is it just me?…. or does anyone wanna taste the 2 day one more then the others??

    One like is a new subscriber
    👇

  5. Nobody on this god damed planet or universe:

    Beanie guy trying any of these cookies:

    It JuSt FaLLs aPArt, anD a LITTle uDNerBaked

  6. two old eggs? sorry but i don't want to taste rotten eggs in my cookies. I only accept the egg from a huma- i mean.. um..

  7. I have done the 1 hour and two day cookie, and I have to say they both rock! I'm about to go whip up another batch, if you are really curious about trying this recipe, do it! Make a big batch and save some of the dough for the next day. That way you'll have cookies now, and even better cookies later 💙💙💙💙💙💙 great video my guy, this recipe is pretty amazing!

  8. I want to be your friend if you going to make me food 😍😍😍😍😍😍💖💖💖 I'm 11 by the way is that ok

  9. That one friend that doesn’t like chocolate/ chocolate chip cookies “ i don’t like chocolate chip cookies ugh😤😒” me “ REEEEEEEEE! i will yeet u out of existence >:/ 😡😤”

  10. The 2-day cookies took me so long to make. It took me 3 days to find the ingredients and 2 hours to prep. Not only that but I burnt the toffee on my first try. By the end, my cookies don't even look like Alvin's. Currently, I am waiting for 48 hours to past before I actually bake it and finally see how it tastes. Wish me luck T_T
    Oh and its my first time baking cookies too because asians don't bake.

  11. 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

  12. 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.

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