2-Minute Vs. 2-Hour Vs. 2-Day Cookie (2024)

This is a video byTasty producer,Alvin Zhou. The 2 Minute Cookie is cooked in a microwave. The 2 Hour is a normal standard Chocolate Chip Cookie. And the 2 Hour Cookie is made with toffee.

2-Minute Cookie[]

Maybe you have only 5 minutes, and you really want a freshly made chocolate chip cookie. Well that’s what this cookie is mostly for. It takes mostly about two minutes to make. This cookie uses smaller amounts of ingredients so it tends to make 1-2 cookies. It is normally cooked in a microwave.

Recipe[]

Under 30 minutes

Ingredients[]

For 1 cookie

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

Preparation[]

1. Grease a large (at least 8-inch (20 cm) diameter) microwave-safe plate with butter.

2. In a medium bowl, use a whisk or fork to stir together the butter, sugar. Add vanilla extract.

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 Cookie[]

This cookie recipe is a standard chocolate chip cookie recipe that takes 2 Hours.

Recipe[]

Total Time1 hr 5 min

Prep Time20 min

Cook Time15 min

Ingredients[]

For 12 cookies

• ½ cup granulated sugar
• ¾ cup brown sugar, packed
• 1 teaspoon salt
• ½ cup unsalted butter, melted
• 1 egg
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• 4 oz milk or semi-sweet chocolate chunks
• 4 oz dark chocolate chunk, or your preference

Preparation[]

1. In a large bowl, whisk together the sugars, 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 falling back into the mixture.

3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).

4.Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.

5.Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

6.Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.

7.Bake for 12-15 minutes, or until the edges have started to barely brown.

8.Cool completely before serving.

9. Enjoy!

2-Day Cookie[]

This cookie is a 2-Day cookie.

Recipe[]

Ingredients[]

For 9 cookies

TOFFEE[]

• 6 tablespoons unsalted butter
• ¾ cup light brown sugar, lightly packed
• 1 teaspoon kosher salt
• water, as needed

COOKIE DOUGH[]

• 1 cup unsalted butter
• 4 ice cubes
• ¾ cup granulated sugar
• 1 ½ cups dark brown sugar, packed
• 2 teaspoons espresso powder
• 2 teaspoons kosher salt
• ½ teaspoon baking soda
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups all purpose flour
• 6 oz cacao chocolate, 50-70% cacao, chopped
• flaky sea salt, for sprinkling

Preparation[]

Make the toffee:[]

1. 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.

Make the cookie dough:[]

1. 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.

2. 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.

3. In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda.

4. Pour the brown butter into the sugar mixture and mix until combined. Don’t worry if it looks separated.

5. In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth.

6. Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks.

7. 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.

8. Fold the crushed toffee and chopped chocolate into the dough until evenly distributed.

9. Using a large ice cream scoop or a ½ cup (65 g) 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. Let the dough rest in the refrigerator for at least 36 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.

10. When ready to bake, preheat the oven to 325°F (163°C). Line 2 baking sheet with parchment paper.

11. Arrange the cookies on the baking sheets, leaving at least 2 inches (5 cm) of space between the cookies and away from the edges of the pan.

12. Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes.

13. 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.

14. Enjoy!