Dramedy by way of butter or lack thereof
It’s about high time I posted a recipe, eh? We’re going all Canadian on these parts. Ok, not really.
A while ago, I read about a baking method where you can substitute things like avocados, pureed fruit, applesauce, frozen bananas, old tires in the backyard, etc. for fat (butter, shortening, oil). I had every intention on making these simple chocolate chip cookies for a friend. I had gone to the grocery store. Fought over parking spaces at the grocery store. Almost bulldozer-ed a Smart car at said grocery store. Played bumper carts in the grocery store. Sampled cheese and cold cuts at the grocery store. Partook in a wine tasting at the grocery store. Finally, beelined it out of the grocery store.
And. I. forgot. the. second. stick. of. butter. at. said. grocery. store.
I like cooking, but I loath grocery shopping more than a fat kid hates fat camp.
Never fear. The banana is here. Dah da da dahhh. That’s my attempt at really adding some pizzaz to this dramedy.
Luckily, because our kitchen is always stocked with bananas I didn’t have to replay that whole grocery scene. Surprisingly, the cookies came out absolutely divine. They were like a banana chocolate chip muffins by way of cookie. 8 out of 10 subjects in the experiment detected the banana immediately while the other two didn’t identify until we let the cat out of the bag. The banana out of the peel. And so forth. So here it is, my friends.
Viva la vida loca.
Banana Chocolate Chip Cookies
Adapted from: KitchenAid Mixer Cookbook
- 1 cup granulated sugar
- 1 cup of brown sugar
- 1 stick of butter, softened
- 1 banana
- 2 eggs
- 11/2 teaspoons of vanilla
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 3 cups of all-purpose flour
- 12 ounces of semi-sweet chocolate chips