- 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)