I Tried Making the TASTY 2-Minute vs. 2-Day COOKIES from BUZZFEED…

well I’m here we’re doing this if you
don’t know we’re going to know this and
you’re new here welcome my name is
Rachel I love cookies I eat them every
single night is that healthy probably
not do I do it yes yes I do but when I
saw that tasty had released a new video
where they compared the recipes of a
two-minute cookie to a two-hour cookie
to a two-day cookie I was like I need to
test it I want to see the two-minute
cookie versus the two-day cookie to our
cookies just like that’s the normal
everyday cookie I’ve done this before I
want to have them side by side after
they’ve been done baking and just
compare and contrast like the amount of
effort that goes into each cookie versus
the actual taste at the end but is it
chewy is it crisp how chocolaty is that
these are the hard-hitting questions
that I signed up for on the Internet so
get comfortable we’re gonna be making
some cookies make sure you give it a
thumbs up if you enjoy it click on the
subscribe button and battle
notifications so you don’t miss out on
new videos here every single Saturday
and without further ado let’s get into
some cookie making so we’re gonna start
with the two day cookie two days we’re
gonna make that dough first because it’s
gonna take the most time and when it’s
all done and it’s ready to bake we’ll
make the two minute one that’s a
screenshot the recipe so I have it in
front of me we’re gonna start by making
toffee toffee cookies chocolate chips
really can’t go wrong with any of those
things I’m just turning on my little
camera here so you guys can see what I’m
working with and there are three main
components that we are going to need for
this toffee recipe we’re gonna be
starting with some butter because
anything good starts with butter
obviously number two is some brown sugar
and number three some kosher salt and
basically all I’m gonna do here is I’m
gonna combine it all together we’re
gonna mix it up for about 15 min 10 to
15 minutes or so until it hits a certain
temperature I think it is 290 degrees
Fahrenheit and once it’s entirely ready
we are going to spread everything out
onto a baking sheet get it all smoothed
out and then pop it into the freezer so
it becomes nice and hard right now the
toffee is in the freezer because I’m
pretty sure I burned it so I want to
taste test it first before I incorporate
it into the rest of the ingredients
otherwise I will redo that batch now on
to the cookie recipe so the first thing
they wanted me to do is to create a
brown butter so I just took about
but er put it on the stove until it
melted down and created this nice rich
nutty kind of a color to it and then
they wanted me to add water back in
because all the water evaporated so we
need to add that back in apparently and
dropped one ice cube in be careful this
does froth and bubble all over the place
and then another three Ice Cube’s just
so everything cools down it’s not going
to cook the flour and burn the sugars
and all that kind of stuffs I’ve done
all that well done and now we need of
course big bowl adding some brown sugar
granulated sugar espresso powder salt
and baking soda so far this step is the
most like cookie like Alberto this
entire piece the toffee threw me off I
was not prepared for it to burn I mean
now I’m just assuming it’s burnt I don’t
actually know that but I just assumed
now we’re going to pour in brown butter
mix that all together that’s when my
batter is looking like thus far so we’re
gonna put this to the side and we’re
gonna go on to it some eggs and mix it
in with a little vanilla and then we’re
gonna pour it back into the batter it’s
such a giant whisk for such a small bowl
I could have gotten this look like a
fork but this is right here let’s pour
in the egg mixture and then I just have
to whisk it until it’s glossy and smooth
just like how I want my hair to be
glossy and smooth ignore it right now
it’s not either of those things so he
finally had success with the toffee by
the way also worth noting that we took
this out at 280 degrees versus 290 so
just a little bit of a difference there
in terms of temperature but the color
looked right freezing that up and we’ll
go on to adding at the flour and they
want you to fold it in with a rubber
spatula until it’s all incorporated and
you can’t see any like streakiness of
flour you know so I’m gonna do that a
little bit of time this is so soothing
just seeing it like fold over and you
see although the ripples and how like
golden it is versus normal cookies
excited then what I think I want to do
for this recipe is I’m actually gonna
split it this time because I’ve done a
recipe from BuzzFeed
they had like toffee pieces in it and it
just it wasn’t my favorite and I can do
part of the recipe with the toffee and
the chocolate chips like the normal
recipe the way they did it and then I’m
gonna do half the exact same way except
without the toffee just see if it tastes
different if it’s something that appeals
more to me and like my palate you know
everyone’s different not everyone loves
toffee okay I just want to see if it
tastes just as good without it Plus that
was the whole step and like I messed it
up the first time I mean if I can save
you some work I’m gonna do that look at
that batter oh I’m excited they’re just
gonna dump some of that batter in I
should have put the chocolate chips in
first and then split it oh well whatever
just made myself more work but it’s fine
I think there’s like multiple levels to
the chocolate to because of course of
course it is as long as I don’t have to
try and toffee it we’re good alright
this one didn’t use the chocolate chips
the normal chocolate chips they needed
chunks of chocolate which we have right
here chopped up a bunch of chocolate and
I guess just to make it a little bit
more rustic looking you know like you
really put effort into these cookies
what you did by the way so we’re gonna
get half the chocolate into batter one
and all the little dust Alvin says a
little dust is important better number
two if you escaped on to the cutting
board it’s 9 so I’m gonna leave this one
unmixed for now until the toffee is
ready put this to the side because I
don’t want to over mix it so now I’m
gonna scoop these just chocolate chip
recipe and they want me to use an ice
cream scoop because you know got make
big cookies for this go big or go home
alright tasty you want big cookies I
will give you base most cookies Jam of a
puppy they’re so big these are such big
cookies I personally prefer something a
little bit smaller but like I think it’s
because I like to have multiple cookies
I’m trying to make them all as like even
as possible too
because that’s gonna be important in the
cooking process it’s gonna say I don’t
even make meatballs this big but I feel
like some people do do you make big
meatballs or small
balls for like spaghetti and meatballs
let me know let me know in the comments
it’s gonna be a little bit small I’m
gonna borrow from this one there we go
there we go I didn’t take too much just
a little bit six I think that’s exactly
half the recipe so I’m gonna go and
stick these in the freezer where they
just need to firm up and then I think I
have to put them in a bag for 48 hours
and then we’re good to go
put in the cookies and swish of the
toffee all right we have toffee looks
good – it looks good it’s all a toffee
nice rich like caramel e color I guess
the toffee coloured caramel something
different Rachel now I get to do the fun
part if you enjoy breaking things you
guys stick these all into a bag and then
pound out my frustration this one’s for
my sd card constantly being full battery
always dying on me probably gonna put
that on silent because no one wants to
hear that in their headphones alright
trying to make them into like manageable
size chunks I feel like that’s pretty
good
Holtz smells so good you love toffee
smells amazing
[Music]
oh I shouldn’t put all that in this
recipe okay cute cute some of that out
save it out for something else alright
that’s about I took out about half about
half now we’re just gonna combine as
before get all incorporated into those
ice cream scoop ball things this recipe
it’s a lot of work it’s a lot of work
that is what the dough is looking like
oh breezing by talking track what do you
guys think let me know the comments
before you watch the rest of the video
which batch is gonna be the best do you
think is it the toffee chocolate the
chocolate or the two-minute cookie
inquiring minds need to know they say
that putting them in the freezer for 48
hours are going to make them just
combine better the ingredients are going
to meld together and you’re just gonna
get a more rich flavorful cookie which I
mean no one’s mad at and I keep my
cookies in the freezer that that’s just
where they live and I always have
delicious cookies and they’ve been in
there for more than 48 hours we have our
second batch I’m gonna go stick these
into the
freezer it’s so weird I just make
cookies and I can’t eat them it just
feels weird to be like okay done now
these go in the freezer and through the
magic of editing it is now two days
later is now Wednesday which means
nothing to you but I did film on Monday
and the time it could not be more
perfect we are ready to do these
two-minute cookies I actually just baked
up the two day cookies took them out of
the freezer after they had like a chance
to like melt get all those flavors
together and I took two of each two
toffee two non toffee popped them in the
oven I’ve sprinkled a little bit of the
flaky sea salt on top oh guys they look
like perfection
they smell like perfection I’m stoked so
they’re just sitting there they’re
cooling off so by the time we are done
making this it takes two minute they
should both be ready to eat I wish I
could say that I timed this on purpose
but I didn’t the to my cookie is
basically like a single serve cookie so
there’s smaller proportions you pop it
in the microwave it’s great if you have
a sweet tooth and you just want like a
little bit of chocolate and you know
yourself that if you make the full batch
of cookies you’ll eat them all so this
is a little bit of a scaled-back version
it is obviously going to taste different
but I’m just kind of curious based on
the fact that it is smaller scale it
should be much easier than the two day
one it’s not going to have that same
golden complexioned complexion Wow
am i a beauty guru or what gonna be
entirely different for this cookie but
if you’ve got a sweet tooth and you have
two minutes but you don’t have two days
maybe this is worth it so let’s get
going on this recipe so the first thing
I need to do is they need to take a 8
inch plate something that’s gonna fit in
a microwave and we need to butter it up
let’s do that this is the plate where
we’re gonna be baking the cookie on
baking microwaving the cookie if you
will so we want to make sure that it’s
not gonna stick to the plate and now we
have a little Bowl and we are going to
be combining the other ingredients pull
up the recipe here so we’re gonna start
with the butter sugar and vanilla and
whisk it together first you see again
these are much smaller batches you want
all the butter and the brown sugar kind
of meld together as
one yet a fall so this right here is two
tablespoons of a whisk of egg so the
only thing I don’t love about this
recipe is that you basically split one
egg in half so if this is good what I
would do what I would do is I would
double this recipe so you end up using
one egg total and then split the dough
in half put half in the fridge for the
next time like a craving comes around
and then bake up the other half
otherwise it just feels weird to like
put half an egg in the fridge not
wasting that or that in I’m gonna call
it already this is taking way longer
than two minutes not even I’m not even
including how long it took to like put
together the ingredients and yes I’m
like talking through what I’m doing or
whatever but like how on earth oh it
takes seven minutes sorry the cook time
is two minutes the total time is seven
minutes
BuzzFeed it’s not a two minute cookie
because it only cooks for two minutes
otherwise what would the the 2-day
cookie be an 18 minute cookie come on
come on I get it they were looking for
consistency today two hour to bed oh you
did it now we’re gonna add the flour and
the salt just toss all that in and you
just want to fold it so it’s gonna be
incorporated you do not want this dough
to be over mixed I mean you don’t want
really any cookie dough to be over mixed
but I feel like a microwave one in
particular feel like that could go south
real fast balloons small little baby
cooking okay that is looking like some
serious cookie dough right there I’m
loving it like McDonald’s may well know
what I have two separate containers of
chocolate chips we have five tablespoons
of chocolate chips and half a tablespoon
of chocolate chips because they want you
to put these all into the batter and
then sprinkle these on top I guess for
decoration make it look extra cookie
like we’re gonna do
oh love that because what she looking
excited okay now they want you to scoop
this mound to a giant ball in the center
of the plate I think it’s like normally
I just use my hands but this feels like
a little bit of a stickier dough like
it’s a bit thinner than a normal cookie
dough that I would put in the oven so I
kind of honey who’s a spoonful of this
that is a giant cookie I mean if you say
so tasty if it’s there I will eat it and
I feel like Alvin said something
specific about the placement of the
chocolate chip so I just need to I need
to pull up the video again because they
don’t explain it I said to keep all the
chocolate chips really close together he
has parchment paper
ooh I missed that this is a parchment
paper and I just totally didn’t see that
no it says grease the microwave safe
plate with butter said nothing about
parchment paper well it’s already on the
flakes oh but seriously like my cookie
is so much larger I feel like Dan
Alvin’s we’re just going to dot them all
on he said to keep the cookie the
chocolate chips really really close
together kind of clump um because as the
cookie cooks the chocolate chips well
spread apart this feels like the best
art class well I was chocolate-chip
cookie decorating not one of my classes
in elementary school so this is what the
cookie looks like as of right now so
what I’m gonna do is I’m gonna pop this
into the microwave for two minutes
I need to check and make sure hit that
full power because that can drastically
change things it says one and a half
minutes microwave until the cookie is
dry on top and springs back when lightly
pressed in the center about one and a
half minutes so not even two minutes
it says cook time is two minutes and
then in the actual instructions that
says one and a half minutes tasty you
gotta make up your mind so the parchment
paper is a nod is in a minute and a half
is that seven minutes is it two minutes
I don’t know if I look delicious
I’m so scared for my cookie no wife it
feels so much more intense when it’s in
a microwave
okay well this is cooking I’m gonna get
out the rest of the cookies we’re gonna
examine them we’re gonna do taste tests
I’m so excited
I’ve waited two days for this I just
zoom you in so we can fully experience
this together so let’s start with the
two-minute cookie we can see it has a
very pale almost vanilla like look to it
it feels a little bit spongy more cake
like almost and it’s gigantic
like I’m pretty sure this is the size of
my head and I don’t think it would fall
for this blade either look at that
I always wanted to eat their cookie the
size of my head lots of chocolate chips
I love the idea of the chocolate chips
on top they kind of more evenly
dispersed once the cookie kind of melted
out but let’s take a little chunk here
you know like pizza slice it and then
let’s take out a little corner there you
can see it’s still quite soft which is
nice quite hot but not too hot Dutch and
I’m not going to stuff it is a little
bit on the crumbly side but it’s so
moist like it is like coming apart
really easily but not in like a super
flaky way so let’s try a bite of this
it tastes like a cookie very soft it’s
got a lot of chocolate to it like a lot
I feel like it’s missing that
caramelization that happens in the oven
not something I’m not getting that
flavor of but in terms of like if you
are hankering for a cookie and you’re
just really are craving one I mean this
does the job mmm well it’s still growing
up I was really good so let’s move on to
these stars of the show or at least the
ones that took me the most work to make
I have two cookies in front of me right
here we have the one that has the toffee
in it and also the one that does not but
you can see all of that texture all that
crackling the nice golden brown
complexion – it has the really nice
flaky sea salt on top tons of chocolate
chips tons of texture to it and it looks
really really chewy – but it’s got the
nice crisp golden edges like this one
right here it looks perfect
full on bragging moment this is a
perfect cookie it belongs in a
commercial
so I’m gonna eat it so first of all
let’s break it in half really see oh I I
couldn’t get better than that that was a
10 out of 10 super chewy super delicious
looking this is the one with the toffee
pieces and by the way who let me keep
that bag of toffee was it you did you
allow it because I’ve been like
demolishing it
oh my gosh that’s so good
Wow I have no words I’ve no words the
toffee has a nice bite to it it’s kind
of like the inside of a score bar you
know that sort of um not chewy like a
Werther’s type toffee candy caramel type
thing but it’s it’s much chewier than
that it breaks apart a lot easier it’s
much more fudge like in consistency
almost but it’s holding its texture a
lot more it’s not really gooey once you
let the chocolate and the cookie and
everything cool down but the chocolate
chips are still super gooey you got the
crunch of the outside the chewiness of
the inside and then the flaky sea salt
on top just adds this like extra like to
the cookie and just makes it oh I didn’t
think I’d like the toffee one as much as
I do it’s gonna be trouble let’s go on
to the non toffee one this is more of a
traditionalists cookie it’s just got the
chocolate chips or chocolate chunks I
guess it does have brown butter it’s a
little fancier with the flaky sea salt
but it doesn’t have the toffee in it
which i think makes it a little bit
different a little edgier if you like
chocolate chip cookies are pretty
wholesome but toffee just adds a little
kick to it you know so let’s break apart
this bad boy ooh beautiful you can see
that the chocolate is still really runny
it’s not fully solidified because it is
in chocolate chunk form feel like the
Chipettes would have solidified a lot
quicker after the cookie cooled I’m
taking the bigger half
oh my gosh it’s so good oh man am I
gonna have to spend two days to make
cookies now oh this is hard
I feel like the brown butter well you
don’t see it necessarily it really
shines through in this recipe you get
this richer butteriness to the cookie
than you would normally and the mixture
of the toffee and the chocolate chunks
and or not
toffee chunks this size of the cookie
the way that it was cooked down so that
it was nice and soft in the middle and
crispy on the outside but not like
soaked like crumbly on the outside just
kind of chewy it really is a good cookie
but you know what Alvin I got handed to
you this was still not bad if you have
like I would say ten like give yourself
ten minutes to do this this is not a
two-minute cookie look at my hands by
the way like what kind of a monster am i
I’m a cookie monster I’m a cookie
monster it was still good it’s missing a
lot of the depth of flavor that you get
from the other cookies but clearly those
ones take a lot of time the toffee like
I burned it the first time and brown
butter I’ve done it before but I don’t
do it often and the first time I did it
wasn’t as good so it does take a little
bit of practice there as well if you
have a weekend and you want to impress
your friends if you want to make a nice
delicious batch they can pop in the
freezer and then pull one out at a time
it’s great if you don’t have any
self-control speaking from experience
here I’m just saying wait hang on Chris
is gonna try these cookies now but which
one is which oh no which one was made in
a microwave he wondered try the
microwave one first you think wait bad
but it’s better than I expected I know
right yeah just tastes like chocolate
chips it’s not a cookie but whatever it
is it’s alright I don’t want any more
but it’s fine
okay so hold on hold on there – there
are two different kinds here yeah I want
the toffee one there’s a good toffee
make sure you get the outside and the
inside and the toffee with it just
waiting over here anticipating a stir
small yeah that’s very good it’s
crispier than I like a cookie on the
outside Oh interesting
yeah but very good it’s good right let
me try the non coffee one about this one
I prefer the one with the toffee yeah
it’s better yeah I could have
one of those and be happy yeah like that
that’s I mean it’s big it’s a giant
cookie yeah but I only want one it’s
very rich it’s good though so I was
gonna say like cuz it made about 13
cookies and because you have to freeze
them anyway that’s like two weeks
cookies if you don’t share my life I’m
talking about
okay so vote for the toffee then yeah
yeah tough one all right leave me a
comment down below are we voting
two-minute cookie 10-minute cookie or
the two day cookie let me know in the
comments what you vote for and if you
make them make sure you tag me I want to
know if you tried this recipe because
you saw this video because you saw
Alvin’s video let me know if there are
any alterations or things you’ve done to
the cookies as well because you guys
know I’m a Cookie Monster look at my
hands
proof thank you so much again for
watching for subscribing for thumbs up
and leaving me comments check out these
videos on the side if you like these
tasty tested type videos I’ve done a
full playlist for you guys so you can
check that out down here and that is
everything I hope you guys are having an
awesome awesome weekend and I’ll see you
guys on my next video love you all