Thursday, April 8, 2010
Chocolate Chip Cookies Using a Substitution
Since my last post was on different substitutions for ingredients in recipes I thought I would use one of them in a recipe. So I decided to use a recipe that I have already done and liked the way it came out. That way if the cookies came out bad I would know it was because of the substitution I used and not because of the recipe.
I think these cookies came out good! For these cookies I decided to use bananas to substitute the eggs. I was scared that you would be able to taste the banana used in the recipe, but luckily you don’t taste it at all. I also liked how the texture of the cookies came out. Last time I made this recipe the cookies came out crunchy once they cooled and they came out smooth looking on the top. But this time the cookies came out looking like they were made by Chips Ahoy or something (well that may be exaggerating a little). They were also still soft once they cooled and I love when cookies come out like that!
2 c. all-purpose flour
1 1/4 t. Kosher salt
3/4 t. baking soda
2 stick unsalted butter, room temperature
1 c. sugar
2/3 c. light brown sugar, packed
2 t. vanilla extract
2 large eggs, room temperature
12 oz. semisweet or bittersweet chocolate chips or chunks
1. Preheat oven to 375ºF.
2. In a separate bowl, combine flour, salt and soda. Give it a stir with a whisk and set aside.
3. In a stand mixer fitted with the paddle attachment, cream butter for 1 minute. Then, add both the sugars and beat for at least 2 more minutes, until mixture is completely smooth. Beat in vanilla extract, and then scrape down sides. Next, add eggs one at a time, beating for 1 minute after each addition.
4. With mixer on low speed, add the dry ingredients in 3 portions, mixing well after each addition. Once the final portion is incorporated turn off mixer. Stir in the chocolate chips with a wooden spoon.
(At this point dough can be wrapped in plastic and set in the fridge for up to 48 hours. Or, wrap the dough in plastic and an outer layer of aluminum foil and freeze for up to 2 months.)
5. Drop cookie dough by the teaspoonful on a cookie sheet lined with parchment paper or silpat, bake for 10-12 minutes until golden brown. Cool on wire rack and eat while still warm!