i tested a 2-MINUTE vs. 20-MINUTE vs. 2-HOUR cookie recipe | Raphael Gomes

so i watched the tasty video of the 2-minute vs. 2-hour vs. 2-day cookie recipes and i misunderstood the challenge a little bit. so here's my take on following 3 different chocolate chip cookie recipes, i hope you like and don't forget to subscribe.

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Credit:
I was inspired by Tasty, please go watch their video and subscribe to them too: https://www.youtube.com/watch?v=h4CyhQqAPpk
Alvin: https://www.instagram.com/alvinzhoupwns/


Recipes:
2 Minute Cookie Recipe
1. Combine 2 tablespoons of white sugar + 1 tablespoon of melted butter
2. Add 1/8 of teaspoon of vanilla extract and a pinch of salt
3. Add 2 teaspoons of whole milk
4. Add 3 tablespoons of all purpose flour
5. Fold 2 tablespoons of chocolate chips
6. Cook for 30 seconds at 700W

20 Minute Cookie Recipe
1. Preheat the oven to 180º
2. Microwave 1/2 cup of butter for 40 seconds
3. Mix butter with 1/4 cup of brown sugar and 1/2 cup of granulated sugar
4. Add 1 3/4 cups of all purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt,
5. Mix dough until combined
6. Add 1 cup of chocolate chips
7. Scoop and place on baking sheet
8. Bake for 7-10 minutes or until golden

2 Hour Cookie Recipe
1. In a skillet add 1 cup of butter and whisk over medium heat for 3 to 5 minutes. Until golden and foamy.
2. In a separate bowl mix 2 1/3 cups of flour, 1/4 teaspoons of salt, 1 1/4 teaspoon of baking soda.
3. In a standing mixer add the melted butter, 1 cup of light brown sugar, 1/2 cup of white sugar. Mix for 2 minutes.
4. Add 1/2 teaspoon of vanilla, 2 large eggs. Mix for 1 minute
5. Add the flour mixture and 1 1/2 cups of chocolate chips and mix for another minute
6. Place a large sheet of saran wrap and form a long log. Refrigerate for 30 minutes.
7. Preheat oven to 180º
8. In a saucepan combine 1 cup of condensed milk with 4 tablespoons of sugar over medium heat.
9. Wait for 10 minutes until it reduces by half and turns the colour of peanut shells.
10. Transfer to a jar to cool down
11. Press a ball of the refrigerated dough in your palm and place 1 teaspoon of dulce de leche. Shapen into balls and place on baking sheets.
12. Bake for 9 to 10 minutes and immediately sprinkle with sea salt. Cool for 2 minutes.