The Two-Day Cookie: My Favorite Chocolate Chip Cookie in the World

I love chocolate chip cookies. I think they are some of the world’s greatest pleasures, perfectly crisp on the outside, chewy on the inside, with large pockets of chocolate, and when they’re done right, there is nothing quite like them. I strongly believe that you should be able to enjoy a chocolate chip cookie any day of the week.

So I’m going to show you my recipes for a 2-minute, 2-hour, and 2-day cookie. I think this is going to be fun. Maybe you only have two minutes and you want to make a cookie.

2-Minute Cookie

Ingredients

• 1/4 cup softened butter
• 1/4 cup packed light brown sugar
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup chocolate chips

Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg yolk and vanilla extract.
3. In a small bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
4. Drop tablespoons of dough onto the prepared baking sheet.
5. Bake for 8-10 minutes, or until the edges are golden brown.

2-Hour Cookie

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a medium bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
4. Drop tablespoons of dough onto the prepared baking sheet.
5. Bake for 10-12 minutes, or until the edges are golden brown.

2-Day Cookie

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1/2 cup light brown sugar
• 1/4 teaspoon salt
• 1 tablespoon water
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon espresso powder
• 1 cup chopped chocolate
• 1/2 cup toffee chunks
• Flaky sea salt, for sprinkling
• Vanilla milk, for serving (optional)

Instructions

Toffee

1. Melt 1/2 cup butter in a saucepan over medium heat. Add 1/2 cup light brown sugar and 1/4 teaspoon salt. Stir constantly until the sugar dissolves and the mixture is golden brown, about 5 minutes.
2. Stir in 1 tablespoon water. Pour the toffee onto a parchment paper-lined baking sheet and spread into an even layer. Freeze for at least 30 minutes.

Brown Butter

1. Melt 1 cup (2 sticks) butter in a saucepan over medium heat. Cook, stirring constantly, until the butter is golden brown and foamy, about 5 minutes. Remove from the heat and set aside.

Cookie Dough

1. In a large bowl, whisk together the flour, baking soda, and espresso powder.
2. In a separate bowl, cream together the brown butter, sugars, and salt until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate and toffee chunks.
4. Cover the dough and refrigerate for 36 hours.
5. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
6. 6. Scoop generous tablespoons of dough onto the prepared baking sheet. Bake for 12-15 minutes, or until the edges are golden brown and the centers are just set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Finishing Touches

1. Sprinkle the cookies with flaky sea salt while they are still warm.
2. Serve the cookies with vanilla milk, if desired.

Tips

• For the 2-minute Cookie, you can also use melted butter instead of softened butter.
• For the 2-hour Cookie, you can chill the dough for up to 24 hours before baking. This will help the cookies to hold their shape and bake more evenly.
• For the 2-Day Cookie, it is important to rest the dough for the full 36 hours. This allows the flavors to develop and the cookies to bake up with a deep, rich flavor and a chewy texture.
• You can use any type of chocolate you like for the cookies, such as milk chocolate, dark chocolate, or white chocolate.
• You can also add other mix-ins to the cookies, such as nuts, dried fruit, or pretzels.

Why the Two-Day Cookie is My Favorite

I know what you’re thinking: two days to make a cookie? Why? But trust me, the wait is worth it. The 2-Day Cookie is packed with flavor and has a chewy texture that is absolutely perfect. The toffee adds a bit of sweetness and crunch, and the espresso powder helps to balance out the sweetness and adds a touch of complexity.

I also love that this recipe is so versatile. You can easily customize it to your liking by using different types of chocolate, mix-ins, and even spices. And because the dough can be stored in the refrigerator for up to 3 days, you can always have a batch ready to go when you’re craving a fresh-baked cookie.

So next time you have a little extra time and a hankering for something sweet, I urge you to give the 2-Day Cookie a try. You won’t be disappointed.

In addition to the recipe, I’d also love to share some of the things I learned while making these cookies:

• It’s important to use high-quality ingredients. The better the ingredients, the better the cookies will taste.
• Don’t overmix the dough. Overmixing will make the cookies tough.
• Baking time can vary depending on your oven, so be sure to keep an eye on the cookies while they bake.
• Let the cookies cool completely before storing them. This will help to prevent them from becoming soggy.

I hope you enjoy these recipes and tips! If you have any questions, please feel free to leave a comment below.

Happy baking!