When a cookie craving strikes, it can be hard to wait (there’s a reason peel and bake cookie dough exists). But if you can force yourself to wait a bit, you have to try these 48 Hour Chocolate Chip Cookies featured on Alvin Zhou’s YouTube page. The preparation of the dough is a little intense, and yes, they have to sit in the fridge for two days before you can cook them, but oh my god, it’s worth the wait. These cookies call for three types of sugar, butter, chocolate, espresso powder, homemade caramel, etc., and the final sprinkle of sea salt takes the flavor to the next level.
Chocolate chip cookies are always good, in my opinion, but the way these unique flavors come together in one delicious bite is simply indescribable. These definitely go into my regular dessert rotation whenever I have a little extra time (the only time-consuming part is the wait, because everything else is regular cookie baking!). So the next time you want to impress your friends or just want to treat yourself, bake these cookies. I promise you won’t be disappointed.
Start by preparing the caramel with light brown sugar, butter and kosher salt.
Heat the caramel until it reaches 300 degrees. It takes about seven minutes over medium heat.
Put the caramel in the freezer and let it harden.
Next, prepare the batter by mixing the brown and brown sugar, salt, espresso powder, and baking soda.
Reserve the dough while you make the hazelnut butter.
Once golden, add two ice cubes.
Pour into batter mixture.
Mix, then add vanilla and eggs.
Mix the flour.
Add chopped chocolate and caramel to the mixture.
Form balls, leaving enough space on the cookie sheet. Put it in the refrigerator for 48 hours.
Bake at 300 degrees for 20 minutes. Use a spatula to gently reshape the cookies so they stay round.
Sprinkle with sea salt and enjoy!
- For the caramel:
1 stick unsalted butter
1 cup light brown sugar
1 teaspoon kosher salt
- For the hazelnut butter:
2 sticks of unsalted butter
2 ice cubes
- For the dough:
1/2 cup sugar
1 1/2 cups dark brown sugar
2 teaspoons of espresso powder
2 teaspoons kosher salt
2 teaspoons baking soda
2 teaspoons good vanilla extract
2 1/2 cups all-purpose flour
6 ounces of chocolate, 70% cocoa minimum
Maldon sea salt
- Start by making the caramel. Put the butter, light brown sugar and kosher salt in a saucepan over medium-low heat. You can cut the butter into small pieces so that it melts more easily. Mix without ceasing to stir.
- Heat until it reaches 300 degrees Fahrenheit (use a candy thermometer to be sure).
- Pour the caramel onto a baking sheet lined with parchment paper, then put it in the freezer to harden.
- In a medium sized bowl, combine the brown and brown sugar, salt, espresso, and baking soda for the batter.
- Next, make brown butter by heating two sticks of butter on the stove over medium heat. Stir continuously until it turns golden.
- Put two ice cubes in the butter and stir until melted. Pour the butter into the batter mixture.
- Mix eggs and vanilla.
- Add flour to the mixture to thicken the batter. Blend until smooth.
- Cut the chocolate into pieces with a knife. Put aside.
- Break the caramel into smaller pieces, using a spoon or rolling pin. Pour the chocolate and caramel into the batter, folding over until evenly distributed.
- Using an ice cream scoop, drop the dough onto a baking sheet lined with parchment paper.
- Refrigerate for 48 hours to let the flavors settle and intensify (makes a big difference!).
- After 48 hours, bake the cookies at 300 degrees for about 20 minutes. They should be golden brown with slightly crispy edges. Note: I had to periodically use a spatula to gently shape the cookies to keep them round.
- Sprinkle sea salt on top for the finishing touch. Serve with milk and enjoy!
- Desserts, Cookies
- 2 dozen cookies
- Preparation time
- 48 hours, 20 minutes
- Cooking time
- 20 minutes
- Total time
- 2 days, 39 minutes, 59 seconds
Image source: POPSUGAR Photography / Sydni Ellis