48 Hour vs 10 minute Chocolate Chip Cookies | Fast vs Last
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- Опубликовано: 16 окт 2024
- What do 48 hour chocolate chip cookies taste like and what are they like compared to classic ten minute ones? Well, lets find out, with a blind taste test at the end to compare! Back to the Future hoverboard cookies • Back to the Future Hov...
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These ingredients are for the 48 hour cookies, browning the butter, a homemade toffee plus the espresso powder are completely optional, but I really think they added some depth and tang to whatever recipe you try, it even helped the ten minute ones! Good luck if you give this a go! At the end of the day if someone is making me chocolate chip cookies, i'm not going to be picky! If you like the idea of this playlist, feel free to send some ideas in for future comparisons. I think some bread recipes would be very good!
You can also get more baking recipes and ideas on this playlist • 48 Hour vs 10 minute C...
Ingredients list:
For the cookie dough:
100g sugar
300g dark brown sugar
2tsp espresso powder
2tsp salt
2tsp bicarbonate soda
2 eggs
2tsp vanilla extract
300g plain flour
180g chocolate, 70% cacao
For the Toffee:
220g butter
200g light brown sugar
1tsp salt
For the browned butter:
110g unsalted butter
A couple of ice cubes
Recipe write-up barrylewis.net...
#cookies #barrylewis #chocolatechipcookies
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This may well become a playlist if you guys would like to see more of them please plonk some ideas for future comparisons below. For more baking recipes & ideas, check out this playlist ruclips.net/video/GA35msvtv8U/видео.html
I would love to see you do a chocolate cake vs. the 150-hour chocolate cake. (Alvin Zhou's)
There's also one with varying amounts of ingredients, something like basic vs involved.
More fast to last please.
Barry,favours : coffee,dark chocolate,whiskey. Great combination,especially for baked goods with dark sugars and browned butter. Also for cakes and cookies, you can use cherry liquor,Cointreau is great or even coconut liquers are fun if you want it very sweet.
I would love to see:
pizza dough
scones
cake
@@Valg5 I was thinking the same thing
You definitely need to do Alvin Zhou’s 100 hour brownies vs your own
Not too mention his 120 hour chocolate cake
Really anything of Alvin's. He made some really great food on buzzfeed and he continues to make great food on Babish culinary universe.
4:25 Love how you instinctually lifted the pan off the invisible flame, lol!
This is a super fun idea! I see you making pasta, where for one, you make the pasta dough, cook a ragu-type sauce low and slow in the oven, and for the other, you use still quality-made dry pasta, and you do a sauce on the stovetop with ground meat and puréed tomatoes. That would be nice to compare both.
I would love to see this with bolognese sauce. A lot of people say it is not true bolognese until it cooks for ages, so I would love to see your attempt on that direct comparison.
Massive difference between a traditional Italian Bolognese cooked for 2hrs and one cooked for 6 (authentic Italian Bolognese should be cooked for at LEAST 6hrs). We rushed the Bolognese once (and only ever once!) cooking for only 2 hours and it had absolutely no body and depth. It was so disappointing we vowed never ever to bother again unless we had the time to spend on it. So this is a brilliant idea for this playlist!
I think a comparison between 2hrs and 8hrs would be the most striking.
My mum always preps Bolognese in the morning and cooks it low & slow for most of the day. Tastes amazing
Another great video, the ice cubes certainly made things interesting for a minute or two.
Only started watching your channel a couple of weeks ago, wish I'd found it during lockdown, it would have made it alot less stressful.
Watching the videos in descending order so Chloe is currently about 3 on them.
I'm surprised you didn't mention that you technically did this before: With Chloe, you made 2 minute vs 2 Hour Cookies about 2 years ago.
Maybe he did and it got edited out?
I thought about that one to!
Wow that's amazing. Who knew letting it fuse together for 48 hours would make such a difference. Definitely will try this! Thanks for your awesome videos!
The instinct to pick the pan up after the ice cube reaction resonated and made me laugh. Must be hot those cooling racks.
With the amount of cooking you do I’m very impressed by how clean your fridge is. 👍
Also interesting comparison. Looking forward to to more in this series.
May I suggest a pasta sauce recipe ? Bolognaise or a simple ragu ?
Hi Barry and Mrs B and family... Love your channel and content, so wholesome.. Thank you 😊
Thanks a bunch
Coffee enhances the chocholate flavor :).
Love this video, hope there will be more like this.
I came up with something you could try: Home-Made vs. Store-Brand. This isn't what you think; instead of taking a recipe and comparing it against an already made food item, you compare it with a store-bought mix or kit, to see which is better (that way you can do more cooking): cookies and cake mixes are obvious, but there's also stuff like pizza and taco kits you can try, and even those dinner kits you sometimes find in the Deli and Bakery aisles. Heck, you can even do Sodastream vs. home-made soda. Thoughts?
So happy to see this new series!! Glad you liked my title suggestion 🤗👍
4:30 I love the reflex Barry had to lift up the pan even though it's not on a flame😄
You could always try replacing the toffee for some butterscotch? It might give a similar flavour without being overly crunchy.
I personally think from a experimental method point of view just trying to see if time is a factor in a recipe you should compare the same recipe, but I think there is also value in comparing a classic family favorite recipe designed to be baked right away vs one intended to be rested, I think using an hybridized recipe might be interesting as a follow on test but not in the initial comparison.
I love this idea for a series! Would love to see if you could find some ideas for twists on British staples, like a roast dinner or full English brekkie and how to make parts of those meals real quick or leave them a lot longer.
I’m with Mrs B- take out the fancy add-ins and give me a delicious choc chip cookie!
After watching this all I want Is cookies now! Thanks for video
I really hope this becomes it's own series it was really fun!
Definitely one of my favorite videos! With Barry and Mrs. Barry, I love the communication betwenn a husband and wife that ACTUALLY get along! 😃
You can brown butter without ice or *constant* stirring. Just do less at a time and use lower heat. Don't bother stirring until it starts to brown.
I think this is a great series idea. Didn't expect 48hr version to be any different
This weekend I made cookies myself, only had them in the fridge for 1 hour (because who can wait 48 hours for cookies that you want «now»). Liqurice, chocolate chip cookies. They are delicious. I know liqurice is mostly a northern countries thing, but I think baked into a cookie like this, a lot of people could like it 😄
I’ve never heard of liquorice in a cookie before
@@NorthernLights96 lakrids by bulow usually sell (their out of stock right now) these liqurice powders. Two different types. And I used a little of both of them in the dough. Its not suppose to be satturated with heavy salty liqurice. But be a sweeter experience, but it has a bit of a … tang/sting or something to it (not sure what word to use 😅).
Liqurice, however you spell it, is a vile insult to candy and to sweets lovers everywhere. 🤮
Yes do another episode in this series. Pizza dough would be interesting as well as comparing meat marinade for a short vs long time (longer than over night), I’ve personally never been able to tell the difference.
A brownie or blondie version of this could be good also maybe a Lasagna could be quite fun to see how long it can really take. Love the idea of this series !! definitely has alot of potential !!
Keep up the incredible videos !
I love Alvin Zhou's recipes, but they're definitely more for a rare treat than a regular thing. He always does the browned butter and espresso powder in his goodies. They both make chocolate chocolatier and taste so good.
Excellent video, the fast vs. last has amazing potential.
Yesss been stalking your channel for a week now waiting for a new video! 😁😂
lol thanks for the stalking!
Press the bell icon - no need to stalk!
@@annother3350 it's already on, I was just playing 😜 I always check just incase I miss it haha
I put toffee chips in my chocolate chip cookies all the time !! Love it ❤
Please do a Hummingbird cake, originated in Jamaica but called something else there. It’s a moist cake that looks like a carrot cake, but tastes predominantly of coconut, but tropical too, with a cream cheese icing. It’s delicious!
Just a thought but could the toffee being added to choc chip be a seasonal thing? Seeing as it is Halloween and Bonfire Night at this time and toffee things are everywhere in the shops.
I always put coffee in with my choc brownies, really helps the flavour
I'm so glad you opted to do the exact recipe without the 48hr wait too, comparing to a different recipe just seems silly to me, as you don't know what the effect of the 48 hours was otherwise. It's just a different recipe.
"I don't think I need to blindfold Mrs.B for this one." - 50 shades of Cookie Dough
Whenever I make scrambled eggs I cook them in browned butter, there fantastic like that
Loved the way when you put the ice in you lifted the pan like it was on the heat and that was going to stop it from over flowing 😂
I've been watching Better call Saul lately, and all of a suden I remember Saul so much when watching you, something about showmanship 😅 You're both very likeable and folksy
I have never seen someone brown butter like that. Instead of throwing in ice and adding back water you usually pour it into a bowl. I think it is also a touch over browned. Hard to say for sure because I don't know if there is any difference between American and UK butter.
I hope that you do other videos with this kind of comparison. It was fun!
Another great video Barry! Just a comment about the toffee. It's not unusual to have toffee in the cookies here in Canada, but the pieces are much finer. About the size of mini chocolate chips. They bake a lot more even and are less dominant. Just gives a little crunch of sweet goodness 😋
I try to rest my cookie dough overnight in the fridge whenever I can, because I find they don't spread as much on the pan and they get nice and crisp on the outside/bottom while staying nice and chewy inside. Especially chocolate chip cookies.
I've never put espresso powder in chocolate chip cookies, but I always put it in my brownies. It doesn't so much make it taste of coffee as much as it just deepens the flavor overall.
I use large crystal sea salt in my chocolate chip cookies. That large salt bomb is nice, almost like salted caramel.
We LOVE the new Playlist, you do the hybrid the long, slong, and to fast to hit a bongo, and we will all be happy
I could be mistaken but I thought I remembered you doing brown butter before just not with the ice in it. I did enjoy this. I don't know if I'd leave it 2 days myself but I can see how it would improve flavour.
Yeah, keep this series up!
Beef bourguignon traditionally needs a lot of time to be made but there are modern time saving versions. I would like to know if those old-time-taking-for-ever recipes compared to modern ones are worth it. Never had patience to try it myself. Thank you :)
After playing a spooky video game. I will sometimes watch Barry to not be as spooked out. His wholesomeness would defeat any monster. 😆
Just thinking, anyone else wondered if the cold (and rock hard) 48 hours is more chewy because it’s colder, thus making the bake temperature differ from the other 2? The freshly made ones both seem less puffy and dry-ish, which were technically baked at a higher internal temperature longer.
Yes, absolutely need to look at Alvin's channel and redo all his recipes but do a made and cooked immediately version too and then taste test them 🥰
My go to recipe is whisk together espresso + egg + vanilla and chill it at least 2 hours before baking. Other ingredients are the same as your normal one. Everyone loves it. I always add coffee a little bit if I'm baking with chocolate.
I've had chocolate chip cookies with chopped Heath bars in them. Super yummy.
Very cool, we did this, 3 cookies when made, then 3 more every 12 hours. We loved 36 and didn't see any improvement afterward.
Thank you for working in my most favorite pun - "extremely intense, like the circus"
I always add Skor bits which is toffee to my chocolate chip cookies. Yummy
I like to replace a small amount of plain flour with self raising flour as I think it gives them a bit more depth, I also agree with Mrs B. and no toffee. Love the new Fast vs Last.
Hi I'm a big fan of yours and I wondered if you would do a couple of videos on diabetic cooking. I'm diabetic and have trouble figuring out what to make myself to eat. With also keeping in mind the rest of my family who is non diabetic.
What a tasty experiment! I'd be curious about taking your normal choc chip dough & leave it in the fridge for 48 hours & compare it to the usual way.
Typically when I make chocolate chip cookies, I let the dough chill for at least an hour to overnight. If I don't, the butter - which will have been softened by the creaming process and handling - usually runs out of them and ends as a lacy, chewy mess.
I've never wanted cookies more than I do right now!
Choc chip cookie with dulce de leche as well is good. Need more of Boston! 1st lol.
A cafe near us sells that as an option to be drizzled over all their cookies, pretty cheeky
UNIQUE , HOW YOU COOKING MADE MORE INTERESTING THANK YOU
I wonder how different the fast cookie recipe would be if given 48 hours in the fridge, would show how much is the time and how much is the other changes like browned butter.
I’d love to see a slow cooker stew vs a on the hob stew.
Awesome Video Barry Lewis
I would definitely like to see more of this
I honestly got a little scared....Mr.Barry left me on my Larry last week checked your account and then what do you know?! I got a notification!! Today was a good day after all!! 😁 thanks dude
Sorry, my computer died on me so I had to put this video out today instead of last week! Apologies
@@mrbarrylewis I wish your computer a speedy recovery my thoughts and prayers are with your hardware and if its gone it will never be forgotten....but technology will NEVER stop Mr.Barry NEVERRRRR!! Happy Halloween to you and your fam you absolute culinary legend 🤘🏻👍🏻 and thanks for the awesome video as always
Using the same sort of process, you can make ghee out of butter, the trick is to not cook it 'til it's browning, just warm it up so the water boils off, then once it's no longer popping like a moist chip pan, it's ready to pour into a sealable container, and apparently lasts for ages cos it wouldn't go rancid like butter would... :)
Other things to consider for this playlist would be a curry or fried chicken, basically things that are advised to marinade
Love this idea! How about 48 hour marinated steak vs over night marinated steak?
I'm not a Patreon but same recipe, including the browned butter and, bake right away! I agree with Gemma (?)
Would love to see cheap vs steep burgers.
I love browned butter. Been doing it for a while.
I brown butter for regular chocolate chip cookies half the time. You know one batch one time browned the other not.
The coffee/espresso is supposed to bring out the chocolate flavour, rather than actually be able to taste the coffee (obviously depending on amount).
Basic crepe batter. We do them paperthin. I was told to let it rest for half an hour for the gluten to develop so they don't tear, but most of the time I do them I can't be a*sed to wait.
When making toffee, I always found that the saucepan I used becomes pretty useless afterwards, as there’s always a thin film left behind, etc.
One thing which I think needs to be adapted to compare the recipe is to wrapmaster the cookies in the frigde so they don't take on the fridge smell and don't dry out the outside so much.
Would absolutely love to see a quick and several hours cooked Bolognese (with red wine)
Hi Barry,
Do you have a favorite oven out of the two, left or right?
Those look incredible! I wish you could hand me one through the screen. lol
You could do this format with pasta sauce or stew. I've always heard that the longer you can cook either is best, but I have no clue if thats an actual fact
One of the best tips I've seen for browning butter was to get your pan nice and hot first, slice your butter into 1-ounce slices, and then stick them in the hot pan and they'll brown *immediately* as they melt, then as soon as they're all melted just kill the heat and pour it off into something cool to stop it burning. It's fast, it's easy, and it works really well.
Would have loved to see this vs. a normal chocolate chip cookie, cause I’m with Mrs. B, I’m not a huge fan of toffee chocolate chip, just give me the classic any day.
I think some sort of bread, or a recipe involving puff pastry, using homemade pastry for the long version vs store bought for the fast one, would be good for this playlist. Or maybe some meat recipe in which you marinate the meat for a long while vs not doing that.
Tomato ragu / pasta sauce! They can be simmered for hours! Maybe in a slow cooker?
Love this ❤️
cheers
Love every video of yours been following you since your giant food days
Browned butter is truly amazing in cookies, vegetables, pancakes and so many more. Brown butter makes most things better
I use it as a simple pasta sauce. Some roasted veg, browned butter, sprinkle parmesan. Done 😁
Soup or chilli would be interesting for this
I'm remaking this right now and my Butter-sugar-mixture is Not even close to as runny as yours. Are you Sure i only need 110grams of butter?
How about overnight oats vs instant porridge?
Really like this idea! And also really like this video, thanks! Never heard of browning butter, you never stop learning...
One caveat I see though: You obviously need to be careful with comparing shortcuts, such as using pre-manufactured caramel, with starting from scratch by making caramel yourself. The problem with this is: In cooking, we use shortcuts all the time. Like: If you use butter, where to start? By milking the cow?
In the current recipe, I see this issue avoided successfully. And in a really appetizing way, too ;) Want a cookie now...
Ramen would be a fun one considering how stocks work and the enhancement of flavors.
Could do this with a soup. A quick one maybe in a soup maker and one done maybe in a slow cooker?
I've made Alvin's 48 hour cookies before and they are amazing. Can I just ask though Barry, why you don't credit the creator you've got this recipe from?
What happens if you put the whole bowl in the fridge with the mixture istead of putting into balls
What about doing pasta sauce cooking it for longer and a quick sauce
Also I'm from Massachusetts, the home of chocolate chip cookies. The original recipe (which is printed on the back of the bag of chocolate chips sold in the US) isn't aged, and contains no toffee. The cookie you made sounds fantastic, but it's not the same animal.
I can think of a few savory dishes that are supposed to be better if you give them time. One is chili. Another would be spaghetti sauce or baked spaghetti Bolognese. The last is lasagna.
Espresso Powder with chocolate cookies is also a plus
Still right at the start of the video, but nearly any chocolate chip cookie recipe will benefit from at least a few hours in the fridge to firm up and to let the flour hydrate fully. The texture will be much better (unless you're going for thin and crisp chocolate chip cookies, at which point that's a whole other animal).
Surely you need to make the exact same recipe for the instant cookies as the 48 hour cookies to have a proper taste test, if you use different recipes it’s not going to be a true test. Got to the end now and you did both options 👍🏻