slow

But, I gotta go. I gotta go fast.

nothatscrazyineedtobefast

It already takes me 15 minutes to brew about 10 cups of coffee for myself.

Too poor, I'm either working or dying

Shameless sloth propaganda

Upvote

Mostly meh, but those long time cookies are amazing.

Just letting regular recipes sit in the fridge a few hours is a big shift in texture and taste that are beneficial to most palates. Obviously, preferences vary and there's no single "best" anything food wise, but you can get significant changes in intensity and depth of flavor with the long recipes

Tell us your wisdom oh Baker of the Mountain. Do you just use the same recipe or is it modified somehow to benefit from the dwell time? Best type of cookie for this treatment? Teach me something new that's not another reason to be depressed please.
- Yeah, it can be done with any recipe usually. It does benefit when you start with more complex flavors to begin with, but even the most basic tollhouse recipe gets changed over time just by chilling.
  Basically, it lets the flour fully hydrate, and the enzymes present break down sugars. You end up with layers of flavor as you eat each cookie.
  There is an upper limit to how long a given recipe can go, but the "48 hour" label kinda dials in the sweet spot for most.
  The absolute best cookie recipe I've seen that makes the best use of the method is Any version of Levain style cookies. That particular recipe is real forgiving, and they actually give a little info on what's going on. I've had them stay in the fridge for a week a couple of times, and be just as good as on day 2 or 3. IIRC, they specify overnight for the rest period, but unless you're getting started at dawn of the first day, you'll want to give them at least 36 hours in the fridge.
  The exception is recipes meant to be thin and crispy. They don't benefit at all, and you end up losing some crispness by trying.
  I've done pretty much every standard cookie type with the long rest, and with the possible exception of snickerdoodles, you'll see some difference in outcome that most people enjoy. Peanut butter cookies do great with it. So do the reddit-famous murder cookies. Chocolate chip, oatmeal raisin, I find I really notice more enjoyable flavors. Sugar cookies, and butter cookies, I'm on the fence with because you get a bit more chew, so the shift in complexity is kind of a side grade.

I didn't get a slow cooker until I was an adult, and it was a life changer. I love a recipe that consists of "ingredients, plus 6-8 hours."

I love my Le Creuset dutch oven. It’s just like you said (ingredients + 6-8 hours) but I add a stovetop browning step at the beginning followed by a deglaze, then add the ingredients, lid on, and into the low oven until fork tender!
- I’ve got a Staub Dutch oven and it’s my favourite kitchen piece I own, closely followed by my stainless steel skillet. Honestly if I lost all my pots and pans and had to start from scratch I’d buy those two right away and just coast for a while. Maybe a medium sauce pan for boiling stuff but that would be enough for a while. I do really enjoy cooking though so I’d eventually want to get all the stuff back, but I could survive and eat good food with just that.
It's nice to put ingredients into it, leave/sleep/something and come back to food!!! I love it. Mine died recently, I was very sad.

I want to learn more about these 48 hour chocolate chip cookies

Simple way, make your preferred dough and then stash it in the fridge for a few days. Even just a few hours can make a difference, gives time for flour to hydrate at the minimum, longer is better for flavour.
Applicable to almost any baked good too, bread/pizza benefits from long, slow ferments, get some complexity of flavour + can help with the dough's structure. Sour dough kinda forces you into these long fermentation periods, I tend to use a preferment (like a biga or poolish) when I'll use bakers yeast.
Also can be convenient if you're busy, it's quick to mix things together, let the dough do the hard work for you.
These are pretty amazing
https://www.kingarthurbaking.com/recipes/supersized-super-soft-chocolate-chip-cookies-recipe
- Most things by King Arthur flour are good! I like the Cornish pasty dough recipe they have!