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

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14:56   |   06/07/2019

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

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  • - Hey, my name's Alvin and I love chocolate chip cookies.
  • I think chocolate chip cookies are some of the world's
  • greatest pleasures, perfectly crisp on the outside,
  • chewy on the inside, with large pockets of chocolate
  • and when they're done right,
  • there is nothing quite like them.
  • I strongly believe that you should be able to enjoy
  • a chocolate chip cookie any day of the week.
  • So I'll be showing you guys my personal recipes
  • for a 2-Minute, 2-Hour, and 2-Day cookie.
  • I think this is gonna be fun.
  • Maybe you only got two minutes and you wanna make a cookie.
  • First thing we're gonna do, are we're gonna take
  • some softened butter, kinda get it in here.
  • This is more about those times you get those cravings
  • and you don't want like 10 cookies,
  • but you just want something sweet that'll hit those spots.
  • Add in some brown sugar.
  • And then you wanna mix this
  • until it's essentially a smooth paste.
  • So next is your wet ingredients.
  • You're gonna take your egg and your vanilla
  • and just kinda go in.
  • It's essentially the same steps
  • as making a normal chocolate chip cookie
  • except you're just dealing with smaller amounts.
  • I didn't say this was gonna be the easiest thing to make,
  • but it beats having to whisk
  • a whole giant bowl of this stuff.
  • After that, flour.
  • No matter how many times I make chocolate chip cookies,
  • I always end up spilling.
  • Going with some salt and some chocolate chips.
  • You actually wanna save a handful
  • because we're gonna decorate the top of the cookie
  • to have more chocolate on top.
  • So the rest go inside.
  • It looks like chocolate chip cookie dough.
  • That's because it is.
  • Oh, yeah, that's good.
  • You want a plate that is pretty large,
  • like a normal dinner plate, some parchment as well
  • because the parchment is gonna help
  • prevent the cookie from sticking.
  • And we're gonna scoop a nice big scoop of cookie dough
  • because, man, this stuff's good.
  • All right, kinda like that.
  • 'Cause you also wanna decorate the top
  • with a little bit more chocolate.
  • And the key here is to actually clump them together.
  • When it starts to cook, and you'll see this,
  • it'll start to spread.
  • It's like studding a watch with jewelry,
  • except the diamonds crunch chocolate chips.
  • I'm gonna say that this cookie
  • contains a lot of the drip
  • as I've heard in some of the songs.
  • This is gonna go in for about a minute and 30 seconds
  • and we're gonna see how it goes.
  • (upbeat music)
  • Looks pretty nice.
  • He looks like a nice old chocolate chip cookie.
  • Almost like the clip art version.
  • I'm gonna peel this off.
  • It's a nice chewy little cookie we have over here.
  • This is your 2-Minute cookie
  • which is done in the microwave,
  • which I think is pretty awesome.
  • All right, let's see what we got.
  • It's nice and soft.
  • Good chocolate distribution.
  • Hm, for a microwave cookie,
  • it's better than you think.
  • All right, on to the 2-Hour Cookie.
  • This is a pretty standard chocolate chip cookie recipe.
  • You must start with some normal white sugar,
  • some light brown sugar, and a good amount of salt.
  • Give these a nice whisk.
  • You know, you might have your own recipe
  • of a regular chocolate chip cookie.
  • Your grandma might have one.
  • My grandma did not have a chocolate chip cookie recipe
  • because she's Chinese, but I was like,
  • "You know what, I wanna make some friends."
  • And in order to make friends, I need to give them food.
  • What kind of food does everybody like?
  • Chocolate chip cookies, so this is one of my first recipes.
  • I'm gonna go in delicious golden melted butter.
  • Oh yeah.
  • Making cookies is not the easiest thing in the world,
  • but in the end, I think it's all worth it.
  • And with your liquids, got two old eggs.
  • One and two.
  • And then really good vanilla extract.
  • Just wanna keep on going until it's at that stage
  • where you can tell where it's really whipped.
  • All right, that is beautiful.
  • And with your dry ingredients, got some flour
  • and some baking soda.
  • We're just going to slowly fold.
  • I like to take it slow just 'cause I think
  • the slower and smoother, it's better.
  • That's beautiful right there.
  • Probably one of my favorite parts
  • about chocolate chip cookies is the chocolate.
  • A moment of silence please.
  • (chips rattling)
  • Man, I love that.
  • Beautiful chocolate chunks just swimming
  • and incorporating and just evenly
  • being dispersed throughout the dough.
  • I might have put too much chocolate.
  • Then again, I like my chocolate chip cookies
  • like I like my bank account, fricken' loaded.
  • Woo!
  • This might be my new wallpaper. (laughing)
  • At this point, it's pretty darn awesome.
  • It does benefit from some time in the fridge
  • so this is gonna go in the fridge.
  • Okay, so it's been about an hour
  • and this has chilled pretty nicely.
  • I have a half sheet tray lined with parchment paper.
  • I'm gonna scoop some nice little cookie balls.
  • I like to be pretty generous with my cookie scoops.
  • Oo, that's beautiful.
  • There's a good boy, nice.
  • We have five cookies on a tray.
  • Obviously, think it's gonna make like 10,
  • 15, 20 more so save this.
  • If you have more friends, bake it.
  • If you don't have friends, that's kinda sad.
  • These are gonna go into an oven at around 350 degrees
  • to get a nice crust on the outside
  • and keep the inside chewy.
  • So we're gonna go back these off.
  • Yes, look at these.
  • As you can see, there is a nice sort of golden brown crust
  • around the outside, but the inside, I can already tell,
  • it's like chewy, it's dense, it's gonna be delicious.
  • Oh yeah, here we go.
  • And here we have it, a 2-Hour Chocolate Chip Cookie.
  • Nice caramelized crust on the outside.
  • Really chewy in the middle.
  • Super delicious, here we go.
  • Oo, that's nice.
  • Dip it milk.
  • But the next one's gonna be even better.
  • This is it, this is the 2-Day Cookie.
  • Here we go, so the first thing we're gonna do,
  • we're gonna make some toffee.
  • Going to put in a lot of butter into this pan.
  • After the butter is going in, you actually
  • want to add in light brown sugar
  • and a good amount of salt.
  • I think it's important that you stir pretty constantly
  • throughout the process because it helps the butter
  • and the sugar kind of stay together.
  • This is a pretty personal recipe.
  • I've actually been able to make a lot of my friends
  • due to this recipe and if you're watching,
  • if you've had one of these cookies,
  • thank you for being my friend.
  • The butter and the sugar are coming together pretty nicely.
  • Beautiful dark golden brown ribbons happening right now.
  • That's at 290 so that means this is ready to come out.
  • So we got a nice tray with parchment paper for the landing.
  • This is probably one of my favorite parts.
  • Oo.
  • Ah, I love it.
  • Put it in the freezer as soon as you can.
  • So, that's beautiful.
  • All right, while the toffee cools,
  • we are gonna make some brown butter.
  • The first thing you need to start with is a lot of butter.
  • It's a lot of sticks, don't worry.
  • If someone asks how much butter went into these cookies,
  • don't let them watch this video.
  • So butter is made of water, of milk solids, and butterfat.
  • When making brown butter, the water kind of melts off
  • and evaporates and that leaves the milk solids behind
  • turn golden brown, and that is because of something amazing
  • called the Maillard reaction.
  • If you don't know what the Maillard reaction is,
  • I don't know exactly either.
  • But it makes stuff turn golden brown and it's delicious.
  • The milk solids are looking amazing.
  • Your average butter has around 80% butterfat,
  • 16% water, and 3% milk solids.
  • We got two problems right now.
  • The water is gone, and two, this is really hot
  • so if we try to put this and make cookies right now,
  • we would burn all the sugar, cook the egg,
  • cook the flour, so there is a couple
  • of interesting solutions and one of them I read online
  • in a lot of blogs is that they use ice cubes.
  • You wanna go really slow and add one ice cube in at a time.
  • And just wait for it.
  • It'll start to bubble and it's cooling down the butter.
  • It's adding back water into the mixture.
  • All right dude, I'm gonna set you aside,
  • but you smell great.
  • Got the rest of our ingredients.
  • Brown butter is still just hanging out over there.
  • What's up, dude?
  • First dark brown sugar.
  • I think there's a lot of flavor in here.
  • Good old white sugar.
  • And a lot of salt, actually.
  • I think that's one of the secrets.
  • Baking soda and some espresso powder.
  • I think espresso powder helps knock back
  • any of that fat or that sugar
  • that might be a little too much.
  • And the star ingredient of the show, the brown butter.
  • Woo, this is gonna be pretty dark
  • compared to the other ones that we've done before.
  • But I think color is flavor.
  • Four eggs go in, a one,
  • two, three, and a four.
  • A lot of good vanilla.
  • You really wanna beat it until smooth,
  • dissolved mixture of almost like a ribbon like consistency.
  • (bowl and spatula rattling)
  • Woo, this is gonna be a good cookie.
  • All right, dump in the flour.
  • Slowly incorporate to these beautiful ribbons
  • of this butter and sugar mix.
  • That's a beautiful dough right there.
  • Now it's time to add in the really good stuff.
  • Let's go get our chocolate and toffee.
  • If you're spending two days to make a chocolate chip cookie,
  • you're not doing it justice unless you use
  • really, really good chocolates.
  • So this is nice chocolate in bars
  • and we're just gonna go in pretty large chunks.
  • This is one of those things where the less perfect it is,
  • the cooler it is.
  • You're gonna get a much more texturally
  • and visually interesting cookie.
  • It's nicer when you have a chocolate chip cookie
  • has like big pockets of chocolate.
  • Everybody is like, "Wo."
  • You're like, "Yeah, I made that."
  • So we're gonna keep it like this
  • and let's go get the toffee.
  • So this is what the toffee looks like
  • after about 30 minutes to an hour in the freezer.
  • Make sure when you do this you don't have any neighbors
  • and it's not two a.m.
  • (toffee banging)
  • They go into here, nice little zip-lock bag.
  • Squeeze out a good amount of the air.
  • (wooden pin banging)
  • Uh, yeah, I can't rap. (laughing)
  • Woo, these are broken down into toffee chunks
  • approximately the same size as these over here.
  • These are going in, oh yeah.
  • Don't waste any of this stuff on the board, either.
  • That chocolate dust, that's the good stuff.
  • (toffee rattling)
  • Let's get some gloves on.
  • Get in there with your hands.
  • I'm trying to make sure the chocolate and the toffee
  • are both evenly distributed.
  • It's pretty much ready so now I'm gonna go get a tray
  • and we can shape these into nice big cookie dough balls.
  • Pretty generous amounts, almost the size of a tennis ball
  • but if you're gonna spend two days,
  • might as well make it a little bit bigger.
  • Probably wondering by now, "Hey,
  • "why is this gonna take two days?"
  • So this recipe specifically requires it
  • to rest for 36 hours.
  • But why 36 hours?
  • Like why not just like put it in the fridge
  • and just chill it until it's ready to go?
  • Well, I actually worked at a bakery before.
  • Their chocolate chip cookies were the best I've ever had.
  • The reason why they were so good
  • is because the owner always rested it
  • for at least 36 hours.
  • What does it do?
  • A lot of experts also say that the resting process
  • allows flavors to intensify
  • and integrate more with each other.
  • I'm no cookie scientist, but I baked one off right away
  • and I baked one off 36 hours later
  • and the one that I baked off 36 hours later
  • had more flavor, the color was deeper,
  • it was more caramelized, way better by a mile.
  • These are very soft right now.
  • They need to rest so I'm gonna Saran Wrap these
  • and I'm gonna put them in the fridge for 36 hours.
  • Stay tuned, I promise this is gonna be worth it.
  • Okay, so these have been in for pretty much two days now.
  • Before you guys say anything, I have two of these shirts.
  • These have been resting for 36 hours.
  • It's time to bake them.
  • One, two, three,
  • four, five, and six.
  • I'm excited because I wanna show you guys
  • why we put so much time and effort into this.
  • So let's go bake these cookies.
  • Holy away.
  • So these are the finished product
  • of what a 2-Day Cookie looks like straight from the oven.
  • A lot of interesting textures going on.
  • It's almost like a landscape in the the desert
  • where the ground is kinda cracked.
  • One last touch we're gonna do
  • to really take these to the next level.
  • We're gonna use some flaky, finishing sea salt.
  • You can probably find this at any grocery store.
  • Just like a nice steak, I think seasoning your cookies,
  • it sounds weird but that's what I like to do.
  • So I'm gonna go make some vanilla milk.
  • Okay, so vanilla milk, it's just a splash of vanilla,
  • just some good old fashioned milk.
  • And just to top it off, a splash of heavy cream
  • can really help take this to the next level.
  • Give it a nice little mix.
  • And there you have it, a 2-Day Brown Butter Toffee
  • Chocolate Chip Cookie with flaky sea salt
  • served with vanilla milk.
  • These large pockets of gooey chocolate,
  • that toffee that just melts and adds flavor.
  • I want you guys to see how it looks so here we go.
  • Oo.
  • That's a damn good cookie.
  • It is my favorite version of a chocolate chip cookie
  • and I think if you have two days,
  • it's so worth it.
  • I'm gonna go take a nap now.
  • So there you have it, a 2-Minute, 2-Hour, and 2-Day cookie.
  • If you have any questions about the recipes,
  • feel free to send me a message or drop a comment below.
  • I know that baking cookies can be pretty tricky sometimes
  • and I wanna help you guys the best I can.
  • So good luck, have fun, and remember,
  • there's always time to bake.
  • Until next time, peace.
  • (camera shutter clicks)

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"The two-day cookie is my favorite cookie in the world."

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