2-Minute Vs. 2-Hour Vs. 2-Day Cookie • Tasty

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate adds antioxidants.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed is a vegan alternative.

Mix softened butter with brown sugar until smooth.

Add egg and vanilla extract, mixing until combined.

Add all-purpose flour and salt, mixing until just combined.

Fold in chocolate chips, reserving some for decoration on top.

Scoop cookie dough onto a plate lined with parchment paper, clumping them together for baking.

Microwave for about 1 minute and 30 seconds for the two-minute cookie.

For the two-hour cookie, whisk together white sugar, light brown sugar, and salt.

Add melted butter, eggs, and vanilla extract, mixing until whipped.

Fold in flour and baking soda slowly.

Incorporate chocolate chunks into the dough.

Chill the dough in the fridge for about an hour.

Scoop cookie balls onto a half sheet tray lined with parchment paper and bake at 350°F until golden brown.

For the two-day cookie, make toffee by melting butter with light brown sugar and salt, stirring constantly until dark golden brown.

Cool the toffee on parchment paper and place in the freezer.

Make brown butter by melting a lot of butter until golden brown, adding ice cubes to cool it down.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens