Thursday, February 14, 2013

Alternative Chocolate Chip Cookie Recipe using Banana instead of Egg

This isn't a drink post and it won't happen very often in the future.  However, I wanted to get this recipe down before I forget it.  It turned out amazing.

Here is the chocolate chip cookie recipe from the back of a bag of Log House Baking Chips.

2 1/4 cups All Purpose Flour, unsifted
1 tsb Baking Soda
1 tsp Salt
1 cup Butter, softned
3/4 cup of sugar
34 cup Brown Sugar, packed
1 tsp. Vanilla Exract
2 large eggs
2 cups (12oz) Log House Real Semi-Sweet Chocolate Chips

Here are the changes I made:

  • Added a little bit more Baking Soda
  • Used a 80/20 ratio of Canola Oil to Smart Balance margarine for a cup
  • Split the sugar up between white sugar and raw sugar. 1/4 cup white and 2/4 raw sugar
  • replaced 2 large eggs with 1 banana.  The only bananas in the house were in the freezer so I left them thaw.
  • While I didn't do it this time but next time only 1.5 cups of chocolate chips.  Way too many chips in my recipe.
I baked them at 375 for 11-12 minutes so a little longer than the recipe called for but stoves vary and that is in line with other foods we have cooked in this oven.

This is the great part!  It tasted amazing!  Just a hint of banana - I thought it would taste stronger.  Just like regular chocolate chip cookies it had a softer interior while still maintaining its form.  It even rised the same.  Now if this is from the little extra baking soda that I added I  do not know.  I also don't know what if any of these changes, outside of the banana, truly made a difference.

I didn't intentionally want to make it with banana but I also didn't want to buy some expensive eggs using expensive gas to get to the store.  Next time, I probably will use all Canola Oil and maybe try it with all raw sugar with no brown sugar.