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

19 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. 2 minute looks like the fast bites from the dollar store lmfao

3. 5:56 HOW DID HE POUR THE MILK WITHOUGHT IT SPILLING-
   yk when u pour a liquid and it just skiddadles tothe side of the glass ????

4. by the look of ur nose the 2 min cookie is bad

   ????????????

5. you only made this video for the 2 day cookies isnt it

6. @Tasty Why is the recipes different from the video and the ones pinned in the comment section?

7. Can you make s’more‘s cookies pls

8. Can we have a moment for this man's arm? Must've been aching from all the stirring ????

9. 2 decade cookies : ight we gonna start with gettting money to afford the field and seeds

10. 2 min one tasted like raw cream puffs

11. What is the point to make different cookie?

12. Looks so delicious. Such a genius at making cookies.????????

13. 2 milisecond cookies ok lets start with imagiming a cookie in your mind

14. I did use your 2 hour cookie recipe! They are too salty n they don’t look anything close to the one shown in the video. I would say freezing the dough would make it better for sure 1 tps of salt is too much!

15. WTF, u said „some sugar“ and u almost filled the whole Bowl with sugar. That‘s way too much sugar, the cookie will be too sweet ????

16. I really don't know why 15K people disliked this like fr

17. I don't have friends I have family????????????????????

18. Okay a 200 year cookie lest start off with 10,000 people get all the butter in America and get all the chips n milk for dipping

19. I don’t have friends????

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