2 Min Vs. 2 Day Vegan Chocolate Chip Cookies

[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 do this 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 because the unrefined 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 because we got a lot more to add in there now i'm gonna fold in my applesauce i'm going to mix that together as well you'll see it's starting to smooth up more i just want to try to break down any clumps that we see in there all right that looks nice and smooth now i'm going to 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 like 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 going to 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 because 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 grown-up 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 going to 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 a pancake damn this thing is basically a cake it is so big it's dense 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 chocolate chip cookies for this one we're going to be doing a really fancy schmancy i mean it better be fancy monsieur for taking two days to make it but we're going to be doing like a big chocolate chunk and toffee cookie can be so good the first thing we need to do is to make our toffee so to make the toffee we're going to 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 going to keep stirring that until everything is nicely incorporated and if you notice any like grainy lumps or the fat starts to separate you can just add a couple splashes of water and keep stirring that really vigorously so that we get it to emulsify so we're going to 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 going to do is take some rolled oats and add some boiling water to them this is going to hydrate them so we mix that up so they're evenly covered and then we're going to set them aside next we're going to brown some butter so we're going to add our butter to a non-stick pan and we're going to 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 going to end up with some flat freaking cookies if you don't use miyokos your cookies are going to look like this flat very very flat so you've been forewarned now we're gonna add an ice cube to our brown 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 to combine brown sugar some granulated sugar espresso powder salt and baking soda and we're going to stir that up it doesn't need to be perfect next we're going to pour our brown 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 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 reusable one on me obviously more ideal forgive me i'm imperfect we're going to take our toffee off the parchment paper and we're going to break it oh you didn't see that coming did you and we're going to put the pieces into our gallon bag we're going to 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 but some of you know what's coming next so now i'm gonna take a rolling pin and i'm gonna break up the toffee oh yeah it 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 oh yeah beautiful people think they're going in for a chocolate chip cookie they're going to bite into a little dream of toffee and finally we're going 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 use for the toffee because when you can reuse stuff why not i'm gonna 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 going to roll it into a ball i'm going to 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 dolled out and ready to go i'm going to cover these up now i'm going to toss this in the fridge for at least 48 hours so the reason that we're going to 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 this is the hardest part of the whole recipe we have to actually wait but we can do it it'll be worth it 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 [Music] all right here we go [Music] that is a good cookie the toffee the chocolate the salt comes together in this beautiful harmony worth the wait if you asked me you could always make the two minute one while you're craving the sugar and then make the two day one and let it refrigerate the meantime if you have friends or family who are skeptical about veganism and like 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 you

Channel: Goodful

Views: 134,667

Keywords: buzzfeed, buzzfeed goodful, goodful, health, vegan cookies, vegan desserts, K_fe, KtKp, best vegan recipes, buzzfeed merle, easy vegan recipes, food, goodful merle, goodful vegan, merle o'neal, plant based, plant based diet, vegan, vegan challenge, vegan cooking, vegan dessert recipes, vegan food, vegan recipe, vegan recipes, veganism, vegetarian, chocolate chip cookie recipe, chocolate chip cookies, vegan cookie recipe, best vegan cookies, best vegan chocolate chip cookies

Id: 0vgF96O1gug

Length: 9min 21sec (561 seconds)

Published: Sat May 22 2021