I lie awake in a coma of diet. My stomach is growls like it’s warning of the apocalypse. My legs would like nothing more than to detach themselves and kick me in the face. And even with the stress of my job, investigating career options in NYC, maintaining this wonderful blog, and writing a book – my brain cannot manage to form more than a single word into a thought.
“Cookie.”
Cookies are not in your diet plan, I hear you thinking. Yes, I hear you, you little prick. Scary how I can read minds sometimes.
Well, you are correct. I can’t eat all of these cookies. But I did eat one. I had it with my morning coffee and it was the most scrumptious way I’ve started a morning in ages. It’s hard to tell whether the cookie actually tasted like an unparalleled gift from the Sunday breakfast Gods, or if my lack of processed sugar has magnified the effect of cookies on my cell receptors. Probably a little bit of both.
Though I did not base the recipe off of banana bread, the cookies truly do taste like miniature loaves of tender, homemade goodness. It’s a good thing I have friends who enjoy eating cookies, because containing myself after this photo shoot was all but impossible.
The key to making these tender, light, and fluffy is to use cake flour. It has a lower protein content than the regular all-purpose, and it really will alter the texture into a more cake-like consistency. So get your ass down to the store and buy some. Because you’re going to want to make these. Like, now.
Ingredients
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter flavored shortening
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips
- 1/2 c mashed ripe banana
- 1/2c melted chocolate chips (optional for dipping)
Directions
Preheat oven to 375. Sift together cake flour, baking powder, and salt in a small bowl. In the bowl of a stand mixer, cream butter-flavored shortening, white sugar, and brown sugar until light and fluffy. Add in vanilla and eggs, mixing until incorporated. Stir in mashed ripe banana. Finally, add dry ingredients and stir in chocolate chips. Scoop by tablespoonfuls onto an ungreased cookie sheet. Bake for about 8 min, and enjoy!
If dipping in chocolate, allow cookies to cool. Then, melt 1/2c chocolate chips by placing them in a heat-proof bowl over a saucepan of boiling water. When the chips are melted, dip the cookies in. Now you can have all the cookies you want.
Source: ringfingertanline.com (defunct blog)
