There are eaters who will eat the best part first and save their least favorite part for last, and there are others who will only eat the best part or who will save the best for last. And I guess there are also those who really don't care, food is food.
Sorry, was that confusing?
Okay, example. Most everyone likes the tops of muffins best, it's just a thing. Some will eat the top right away, then will begrudgingly eat the bottom. Others will only eat the top, and others still will save the top for last. And some will just down the whole muffin in one bite.
Most of the time, I save the best for last. What kind of eater are you?
I often practice this when eating banana bread. I looove banana bread, and I never tire of trying to dress it up a bit. But anyway, you know how the top of banana bread gets so soft, lovely, and nice? Well, when I cut a slice, I tend to start at the bottom and work my way up to that soft part of the crust.
Aaand now you know how I eat banana bread. I feel like I just shared something very dear (and weird).
What I'm trying to say is that I think I've found a way to turn that lovely top crust into a cookie. One, whole cookie studded with chocolate chips and, as an added plus, just bursting with spices.
So, this is isn't your average, chewy chocolate chip cookie. This is more like plopping banana bread batter into circles and calling them cookies.
Pros of this lovely creation? Portion control, waayyy less baking and cooling time, being able to have "cookies" AND chocolate for breakfast... the list goes on.
This was my take on this week's Sundays with Joy, the original recipe actually called for sweet potato. Now, it is true that I do not like sweet potatoes. But I had to make this during some rather impromptu free time, and I really just didn't have any sweet potatoes on hand. I used what I had then, but someday I will try the original recipe!
I mean, if Joy can make me tolerate zucchini, I'll definitely give her cookies a chance. But for now...I'm very content with my filling little banana bread circles.
P.S. If you were to consider slathering the top with cream cheese...I would not be averse.
Fall-Spiced Banana Chocolate Chip Cookies
Yield: about 2 dozen cookies
- 1 cup ripe, mashed banana (from about 2 medium bananas)
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- Pinch of freshly-grated nutmeg
- 2 large eggs
- 1 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (6 oz.) semisweet chocolate chips
Preheat oven to 350 degrees F and line two cookie sheets with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and spices. Set aside. In a medium bowl, whisk together the eggs and brown sugar until thick and pale. Carefully whisk in the oil and vanilla extract. Fold in the mashed banana. Add the egg mixture, all at once, to the flour mixture and fold together until no flour bits remain. Fold in the chocolate chips.
Scoop cookie dough (it will seem fairly loose, but you should be able to get heaping tablespoonfuls of it) by the heaping tablespoonful onto the prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes, until puffed and a skewer inserted into the center of one of the cookies comes out clean. Remove from oven and allow to cool for 10 minutes before removing to a wire rack to cool completely.
Store in an airtight container at room temperature or in the fridge. If storing in layers, separate the layers with parchment or wax paper, to prevent sticking.
Sources: adapted from Joy the Baker's Cookbook