2-Minute Vs. 2-Hour Vs. 2-Day Cookie I Made Giant Chicken Nuggets 1 day ago   14:57

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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!
Lea Fleury
For the 2 hours cookies.
You said good OLD eggs
Millie Maskell
Why do America’s always add soooo much vanilla when it’s not even vanilla-flavoured? Jw x
Connor's Vlogs
More butter is more better
SadChicken_Nugget :3
I had a dream about this video 😅😂😂
Dhruv Patel
you make incredible food but please tell me the amount of ingredients you need
Durr Burger
oof
ZappedHD
unbaked cookie



*yolo*
Hashmiyah Alsadah
Nice . Can you make it without suger .
Stefanie Claes
F**k
Rider Otaku
“Before you guys saying anything.... I have 2 of this shirt" 😂🏳️
Xx. Bxbby_Alex. _.
When he said get some good old eggs i was like: how long do i need to wait for egg to get old and put it in? ;-;
white lotus
You know what I discovered when trying to make cookies? It's that dumping a water on hot (like just out of the stove hot) melted butter is a disaster. Hahaha you learn something everyday 😅😧♨️🔥
Robon 1266
Hey can you please make a recipe video about the 2 day cookie because they look amazing and tasty and because i want to make the cookies by my self
For mor chatting please do it on instagram @robin_vd_heerik
Miguel Angel Gutierrez Ramirez
I've seen two of his videos, and this is the second time I see a recipe where he uses a lot of butter and ask you to tell people that ignorance is bliss. You must really love butter.
Hunter Mc Pizzaroll
vs. 2 week vs. 2 months vs. 2 years vs. 2 bienniums vs. 2 trienniums vs. 2 quadrenniums vs. 2 lustrums vs. 2 centuries vs. 2 milleniums vs. 2 eons in the oven. which cookie turned out best?
Afia Papabi
Before you guys say anything
I have two of these shirts
Dat Harambe
“I’m gonna say that this cookie contains a lot of the drip, as I heard in some of the songs.” I cringed so hard
never have i ever
I taught your gonna put it in the oven 2 minutes, 2hours, and 2 days straight
Khang Phước Nguyên Nguyễn
4:42 f***ing loaded
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I Made Giant Chicken Nuggets 2-Minute Vs. 2-Hour Vs. 2-Day Cookie 1 day ago   14:50

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“There’s 7 pounds of chicken in each nugget. Things are about to get a little messy.” Be sure to watch Godzilla: King of Monsters, in theaters May 31st.

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About Tasty:
The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food.

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RECIPE INSPIRATION
HellthyJunkFood - https://ufl.ae/videow/krRru2Sq6RC
HellthyJunkFood - https://ufl.ae/videow/_lftRUNsvcC

EXTERNAL CREDITS
Raina Huang - https://www.youtube.com/user/RainasKitchen


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