2 minute vs 2 hour chocolate chip cookies

by Barry Lewis


2 minute microwave cookies

2tbsp butter, softened

60g light brown sugar

½ tsp vanilla extract

1 egg, beaten

6tbsp plain flour

Pinch salt

100g chocolate chips

2 hour chocolate chip cookies

200g plain flour

1tsp salt

1tsp bicarb soda

180g butter

200g dark brown sugar

50g granulated sugar

1 egg plus 2 egg yolks

2tsp vanilla extract

180g dark chocolate, sliced into small chunks

Who doesn’t love a good chocolate chip cookie?! In this video Chloe and Barry take on 2 very different chocolate chip cookie recipes – the first a speedy 2 minute version in the microwave, the 2nd, a 2 hour gourmet cookie recipe featuring browned butter. Which is worth the wait? Is a cookie really just a cookie?

2 minute microwave cookies

Grease a microwave safe plate or bowl to make getting the cookie out easier.

In a bowl whisk together the butter, vanilla and sugar until combined. Then add in the egg and mix through.

Add the flour and the salt and mix until lump free and all the flour is absorbed. Stir through the chocolate chips then dollop the mixture into the middle of the greased plate in a lump.

This will make a fairly large cookie so you could halve the amount to get 2 smaller cookies. Microwave on full power for 90 seconds, the cookie dough should cook and the cookie will flatten out. It should have a sponge like texture when touched, if still gooey, microwave for a further 30 seconds. Allow to cool on plate, then carefully remove and gobble up!

2 hour chocolate chip cookies

Grab a saucepan and add ½ the butter into it, cook over a medium flame stirring constantly with a wooden spoon, it will foam slightly as you cook it, but keep cooking until it browns then remove from the heat and add the other butter to the pan as it cools and stir through to melt it into the warmed butter. Allow the butter mixture to cool then stir in both the sugars, plus the vanilla extract, egg and yolks, whisk this together until the sugar is fully dissolved.

Fold the flour, salt and bicarb of soda into the wet mixture until fully combined. Stir in most of the chopped chocolate, leaving some for the end.

The mixture may feel runny, but you need to let it stand for about 20 minutes and it will firm up, or you can place in the fridge. Once firmed and it holds it’s shape once disturbed, on a lined baking tray place scoops of the dough far apart to allow for expansion, table tennis ball size will do.

Once done, place in the fridge for 90 minutes to firm up and apparently ‘marinade’ together?! Apparently this will intensify the flavours!

Bake in an oven pre-heated to 375f or equivalent for ten minutes, remove and allow to cool on the tray whilst pushing some more chocolate chips carefully into the top of the cookie. Once cooled serve or keep in an air tight container!