(upbeat music)
- Hey, what's up, everybody?
It's your girl, Merle,
and today, we have some delicious recipes coming up for you.
We're gonna make vegan chocolate chip cookies,
by popular demand.
And we're gonna be making them in two minutes,
and we're gonna be making them in two days.
So, buckle up, bring your appetites, and let's get baking.
So let's start off
with our two-minute vegan chocolate chip cookie.
How can you you this in two minutes, you might ask?
We might have to give or take like 30 seconds, but whatever.
It's a quick cookie, okay?
It's a quick freaking cookie.
So the first thing we're gonna do
is we're gonna take some refined coconut oil.
It's very important that you're using refined
and not unrefined
'cause the undefined is gonna carry a flavor
of coconut in it.
Refined coconut oil, some light brown sugar,
vanilla extract,
and we're gonna just start by kind of fluffing this together
with a fork.
It doesn't need to be perfectly combined
'cause we got a lot more to add in there.
Now, I'm gonna fold in my applesauce
and then mix that together as well.
You'll see it's starting to smooth up more.
We just wanna try to break down any clumps
that we see in there.
All right. That looks nice and smooth.
Now, I'm gonna add in some all-purpose flour
and fold that in with my rubber spatula.
Wow, it's really coming together
and starting to look like a nice little cookie dough.
I feel like I'm cooking for an Easy-Bake Oven right now.
It's such a small amount.
So you just want to make sure it comes together,
so we don't see any more flour streaks in there.
And lastly, we're gonna add in some chocolate chips
and a pinch of salt.
And then just stir that up until it's evenly combined.
All right. So everything is stirred together.
We've got this mound of cookie dough.
I've got a microwave-safe plate right here,
and what I did is I just took some coconut oil
and spread it across the bottom,
so that our cookie doesn't stick to the plate.
So I'm gonna pour our cookie dough out onto my plate.
Really excited about this giant cookie.
I mean, if we're not making a whole batch of cookies,
we may as well make one giant cookie, right?
I'm just gonna take a couple more chocolate chips
and put them on top 'cause I want to.
So now we're just gonna pop our easy-bake cookie
into our microwave on high for about a minute or so
until the top is a little bit dry
and it springs back lightly if you give it a little poke.
Wow. Look at you.
This is a grownup cookie.
This is an adult cookie.
This is a legit, big old cookie.
I am so pleased with this.
Let's give it a taste.
I'm gonna use a fork,
and I don't want to wait for it to cool down all the way,
so we're just going in there like it's pancake.
Damn. This thing is basically a cake.
It is so big. It's dense.
Mmm.
I mean, I'd say this cookie pretty much
does exactly what we expect of it.
It is sweet. It's tasty.
I wanted a cookie. I wanted it fast.
Here she is.
For those of you who have the patience,
and you want something decadent and fancy,
let's move on to the two-day cookie.
So now we're gonna be making our two-day vegan chip cookies.
For this one,
we're gonna be doing a really fancy-schmancy...
I mean, it better be fancy-schmancy,
if we're taking two days to make it...
but we're gonna be doing
a big chocolate chunk and toffee cookie.
It's gonna be so good.
The first thing we need to do is to make our toffee.
So to make the toffee, we're gonna line a baking sheet
with parchment paper.
Then in a medium nonstick saucepan,
I'm going to melt my butter...
of course, it's vegan...
brown sugar, and salt together.
I just have this over a medium heat,
and I'm gonna keep stirring that
until everything is nicely incorporated.
And if you notice any grainy lumps
or the fat starts to separate,
you can just add a couple of splashes of water
and keep stirring that really vigorously
so that we get it to emulsify.
So we're gonna continue to let this cook
and keep stirring it
until the mixture reaches 290 degrees Fahrenheit...
that's 143 degrees Celsius...
for about 10 to 15 minutes.
Then we're gonna pour our toffee mixture
onto our prepared baking sheet,
and we're gonna spread it out a little bit with a spatula,
so it's even,
and then we're gonna freeze it until it's ready to use.
It should only take about 30 minutes to freeze.
All right. So we've got our toffee in the freezer.
Now it's time to make our cookie dough.
So the first thing we're gonna do is take some rolled oats
and add some boiling water to them.
This is gonna hydrate them.
So we mix that up, so they're evenly covered,
and then we're gonna set them aside.
Next, we're gonna brown some butter.
So we're gonna add our butter to a nonstick pan,
and we're gonna let that go over a medium-high heat.
We'll want to stir this occasionally so it doesn't burn,
but eventually you want it to turn a little browner,
and it should have a nutty smell to it.
We'll do this for about three to four minutes,
and then we'll remove the pot from the heat.
What's really important is that you use Miyoko's butter
because that is the butter that we used for this recipe
when we were developing it, and if you don't,
you're gonna end up with some flat freaking cookies.
If you don't use Miyoko's,
your cookies are gonna look like this:
flat, very, very flat.
So you've been forewarned.
Now we're gonna add an ice cube to our browned butter
and just slowly let that melt,
and then add three more ice cubes,
and gently stir that up until it's all melted and combined.
Next, we're going combine brown sugar,
some granulated sugar, espresso powder,
salt, and baking soda.
And we're gonna stir that up.
It doesn't need to be perfect.
Next, we're gonna pour our browned butter,
our hydrated oats, and vanilla into our sugar mixture,
and mix that all up until it's nice and combined.
Finally, we're going to add our flour
and fold that in with a rubber spatula
to incorporate that up
until we don't see any more flour streaks in our dough
All right. So we've got our dough all stirred up.
I'm gonna have a little tasty taste.
Hoo! That is good.
Now, I'm gonna grab my toffee that's been freezing.
We're gonna use a plastic bag.
I didn't have a reasonable one on me, obviously more ideal.
Forgive me.
I'm not perfect.
We're gonna take our toffee off the parchment paper,
and we're gonna break it.
Hoo. You didn't see that coming, did ya?
And we're gonna put the pieces into our gallon bag.
We're gonna seal this up real tight.
It's recommended that you double-bag it,
but I already feel bad for using this one plastic bag,
so I'm gonna stick with one and take my chances.
Bet some of you know what's coming next.
So now I'm gonna take a rolling pin
and I'm gonna break up the tofee.
(pin pounding)
Oh, yeah. Feels good.
Okay.
We've got our toffee broken down into small little pieces.
We're gonna fold our crushed toffee and chopped chocolate
into our dough.
Let's mix it up.
Ooh, yeah.
Beautiful.
People will think they're going in
for a chocolate chip cookie.
They're gonna bite into a little dream of toffee.
And finally, we're gonna refrigerate this
for about 20 minutes until the dough stiffens slightly.
Oh my god. It's so good.
Okay.
So now I'm gonna grab our cookie dough out of the fridge.
We've got our chilled cookie dough here.
And what we're gonna do
is we're gonna line a couple of baking sheets.
I'm reusing my parchment paper that I used for the tofee,
because when you can reuse stuff, why not?
We want to take a one-third-cup scoop here...
you could also just use an ice cream scoop...
and I'm gonna go ahead
and I'm gonna scoop out some dough
and plop it into my hands,
and I'm gonna roll it into a ball.
I'm gonna place it on here.
Okay. That's a nice-looking ball of dough right there.
All right, once we've got all of our cookies doled out
and ready to go, I'm gonna cover these up.
Now I'm gonna toss this in the fridge for at least 48 hours.
So the reason that we're gonna be chilling the cookies
for at least 48 hours
is because it'll give the cookies a chance
for the flavor to really develop,
and it'll also set them up
so that they don't flatten as much when we bake them.
So this is the hardest part of the whole recipe.
We have to actually wait
But we can do it. It'll be worth it.
(clock ticking)
Okay, so we've waited 48 hours, and our cookies are chilled.
So what we're gonna do now
is we're gonna take off our chilled dough,
we're gonna roll it into a ball again
to get it back into that round shape,
and we're gonna place it right on our baking sheet,
and then we're gonna pop those in the oven
at 325 degrees Fahrenheit.
That's 160 degrees Celsius.
And we're gonna pop them in the oven
for about 18 to 20 minutes.
(upbeat music)
All right. Here we go.
Mmm. That was a good cookie.
The toffee, the chocolate, the salt comes together.
In this beautiful harmony.
Worth the wait, if you ask me.
You could always make the two-minute one
while you're craving the sugar,
and then make the two day-one,
and load it, refrigerate it in the meantime.
If you have friends or family
who are skeptical about veganism
and vegan things being good, make them these cookies.
Everybody likes cookies,
and these will stand up to the challenge.
Now you've got two awesome vegan cookie recipes,
whether you have two minutes or two days.
Let me know what you'd like me to make next,
and thank you for watching.
Muah.
(upbeat music)