2-Minute Vs. 2-Hour Vs. 2-Day Cookie • Tasty
The two-day cookie is my favorite cookie in the world.
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Giant Chocolate Chip Cookies: Our 2024 Recipe of the Year
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Introducing our 2024 Recipe of the Year: Supersized Super-Soft Chocolate Chip Cookies! When we set out to make a chocolate chip cookie worthy of the title Recipe of the Year, we knew we had to create a version that combined ingredients and techniques in never-before-seen ways. This big, ultra-buttery cookie - full of deep caramel notes thanks to nutty brown butter - is just that. The texture (ultra-soft but also a little bendy!) comes from the tangzhong starter as well as bread flour, which lends a satisfying chew. And then there's the chocolate: a big handful of chopped semisweet wafers that adds sweetness and complexity - and pushes the chocolate chip cookie into bolder, richer, and more sophisticated territory than it's ever gone before.
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Unbleached Bread Flour:
Gluten-Free Bread Flour:
Pure Vanilla Extract:
Belcolade Bittersweet Chocolate Wafers:
Bowl Scraper:
Standard Dough-Rising Bucket:
And what's that big red machine in the background on the left? That's an Ankarsrum Stand Mixer! Learn more:
Credits:
Kye Ameden - Host
Tucker Adams - Producer
Chapters:
0:00-1:04: Introduction to the 2024 Recipe of the Year
1:05-2:59: Step 1 - Start the Dough
3:00-5:33: Step 2 - Make the Tangzhong
5:34-6:10: Step 3 - Add Wet Ingredients
6:11-7:49: Step 4 - Finish the Dough
7:50-9:22: Step 5 - Chop the Chocolate
9:23-10:24: Step 6 - Fold In the Chocolate
10:25-11:38: Step 7 - Rest for 24-72 Hours
11:39-12:32: Step 8 - Scoop the Cookie Dough
12:33: Step 9 - Bake the Cookies and Enjoy!
Duff Goodman - Best Chocolate Chip Cookies | Delish
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INGREDIENTS
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. kosher salt
2 sticks butter, softened
3/4 c. granulated sugar
3/4 c. lightly packed brown sugar
2 extra-large eggs
1 tsp. pure vanilla extract
2 c. semisweet chocolate chips
DIRECTIONS
1. Preheat oven to 375°.
2. In a medium bowl, mix together flour, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars until light and fluffy. Mix in eggs and vanilla.
4. Add flour mixture and mix until well combined. Stir in chocolate chips.
5. Eat a bunch of the cookie dough (kidding!).
6. Scoop what's left of the cookie dough onto an ungreased baking sheet.
7. Bake cookies 8 to 12 minutes, depending on how gooey you want those centers to be.
8. Let cool 5 minutes, then transfer cookies to a wire rack.
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Valerie Bertinelli's Thin and Crispy Chocolate Chip Cookies | Food Network
Cook along with Valerie as she loads her cookies with toffee, chocolate and walnuts, and shares some tips for getting a fabulously thin and crispy texture!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Thin and Crispy Chocolate Chip Cookies
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 55 min (includes cooling time)
Active: 25 min
Yield: about 4 dozen cookies
Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1 1/4 teaspoons fine salt
2 sticks unsalted butter, softened
3/4 cup light brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup toffee bits
1 cup chopped walnuts, optional
Directions
Preheat the oven to 350 degrees F with racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper.
Whisk the flour, baking soda and salt together in a bowl.
Combine the butter and sugars in a large bowl and beat with an electric mixer at medium-high speed until light and fluffy. Beat in the eggs one at a time. Beat in the vanilla and 2 teaspoons water.
Add the flour mixture and beat until just incorporated, then beat in the chocolate chips, toffee and walnuts, if using.
Spoon slightly rounded tablespoons of dough onto the baking sheets about 2 inches apart. Bake the cookies, switching the position of the baking sheets halfway through, until the edges of the cookies are deep golden brown and the tops are golden, 10 to 12 minutes. Cool a few minutes on the baking sheets, then transfer to a rack to cool completely. Bake the remaining cookies in the same manner, letting the baking sheets cool completely between batches.
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Valerie Bertinelli's Thin and Crispy Chocolate Chip Cookies | Food Network
Our Favorite Ina Garten Cookie Recipe Videos | Barefoot Contessa | Food Network
From the ULTIMATE ginger cookies to chocolate peanut butter globs, these are our favorite Ina Garten cookie recipe videos!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
00:00 - Intro
00:04 - Chocolate White Chocolate Chunk Cookies
03:18 - Fruitcake Cookies
06:49 - Chocolate Peanut Butter Globs
10:48 - Shortbread Cookies
14:00 - The Ultimate Ginger Cookies
Get the recipes:
Chocolate White Chocolate Chunk Cookies:
Fruitcake Cookies:
Chocolate Peanut Butter Globs:
Shortbread Cookies:
Ultimate Ginger Cookie:
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Our Favorite Ina Garten Cookie Recipe Videos | Barefoot Contessa | Food Network
How To Make Best CRUNCHY Chocolate Chip Cookies!! 香脆巧克力粒曲奇饼 BONUS OREO Stuffed Cookies!! 奥力奥夹心
Today, I'm making my Best Chocolate Chip Cookies!!!
+BONUS: Oreos Stuffed Chocolate Chip Cookies!!
These Cookies are so so Tasty, Crunchy, Moist and Fragrant!! yumyumyum! definitely a must try recipe!
:-) Enjoy, and make sure to share pictures of your treats on Facebook with me.
♦Facebook Page:
♦ RECIPE
=CHOCOLATE CHIP COOKIES= (32pcs Large Cookies)
a) 2¼ Cups All Purpose Flour
b) ½ Cup Oats
c) 1½ tsp Baking Soda
d) 1 tsp Salt
e) ¼ tsp Ground Cinnamon
f) ¾ Cup (170g) Unsalted Butter (room temperature)
g) ½ Cup Brown Sugar (Packed)
h) ¼ Cup White Sugar
i) 1 Egg + 1 Egg Yolk
j) 2 tsp Vanilla Extract
k) 1 tsp Lemon Juice (Freshly squeezed)
l) 1 Cup Dark Chocolate Chips
m) 1 Cup Chopped Nuts (Almonds & Walnuts)
n) OREOS (OPTIONAL)
♦食谱
=巧克力粒曲奇饼= (32pcs大曲奇饼)
a)2¼杯 面粉
b)½杯 燕麦
c)1½茶匙 苏打粉
d)1茶匙 盐
e)¼茶匙 肉桂粉
f)¾杯(170克)无盐牛油(室温)
g)½杯棕糖
h)¼杯白糖
i)1个鸡蛋+ 1个蛋黄
j)2茶匙香草提取物
k)1茶匙柠檬汁(新鲜挤压)
l)1杯黑巧克力片
m)1杯切碎的坚果(杏仁和核桃)
n)OREOS(可选)
♦ MUSIC
Title: “A WAY FOR ME” and “JUST A LITTLE MORE”
Artist: Nicolai Heidlas
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