I have decided to commence the quest for the perfect chocolate chip cookie. Noble as it sounds, it is for purely selfish, glutinous reasons that really only benefit one person: me. A quest must always be completed, and I swear to prevail against all odds! I believe I was inspired to do this series somewhere between Martha Stewart’s White Chocolate Almond cookie that I baked at Christmas and a deliciously buttery double chocolate chip cookie that I had recently from Pusateri’s. In any case, let the baking begin!
I officially began my baking quest today, after a bit of an off day at work. Sad stories left me with a weird feeling, that could only be cured by the sweet comfort of a freshly baked cookie. Unfortunately, I realized that a couple of key ingredients were missing from my neglected fridge and pantry: eggs and sugar. Unwilling to give up, I decided to use substitute ingredients such as apples, bananas and threw in all the leftover baking chocolates I had for good measure. Hopefully, it would turn out like a cookie.
I based the recipe on Martha Stewart’s White Chocolate Almond cookie recipe, replacing 2 eggs with one banana, half a cup of sugar with apple sauce and 2 ounces of white chocolate with dark chocolate and semi sweet chocolate. The cookies came out tasting like chocolate banana bread, with the white chocolate and almonds naturally working well together. The dark chocolate however, tasted a little out of place, a bit too flat alongside the banana flavour. In any case, the cookie was still tasty and a bit healthier than the original. For 28 cookies the calorie count was at 180 cal/cookie. This cookie would actually be a good pre-workout snack with the potassium from the banana and sugar from the chocolate giving a bit of an energy kick, and enough protein and carbs to sustain a good burn for a quick run. I would also try replacing some of the flour with protein powder for a real power cookie treat.
2 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter (room temperature)
1 cup granulated sugar
half cup unsweetened apple sauce
1 ripe banana
1 1/2 teaspoons almond extract
1 cup shaved almonds
4 ounces of white chocolate chips
2 ounces of semi-sweet chocolate chips
Preheat oven to 375 degrees.
Whisk dry ingredients together. In an electric mixer, beat sugar and butter on medium speed until fluffy, slowly add apple sauce. Add the banana and almond extract and beat until creamy, about one minute.
Gradually add the flour mix to the wet ingredients until well combined.
Remove from mixer stand and stir in almonds and chocolate.
Drop heaping tablespoon fulls of dough 1 inch apart onto three stick free cookie sheets. Bake in oven for 10 minutes, rotating halfway and keeping a close eye on the cookies in the last minute.
Cookies should be lightly browned on top and golden around the edges.
Remove immediately using a cookie spatula and transfer to wire sheets to cool.
Store at room temperature in Tupperware containers for up to 5 days.
QUEST COOKIE RATING – 7 – [10 = perfect — 1 = would not make again]