February 27, 2025 • 19 mins
Egg prices depleting your savings? Nah, we're flipping the script with a new (and cheaper) take on classic chocolate chip cookies! 🍪
This week, we're proving that no-egg cookies can be just as decadent and delicious as their eggy counterparts.🐣
We're whipping up a killer chocolate chip cookie recipe without eggs and throwing in a banana twist! Think: fudgy, chewy, and totally allergen-friendly chocolate chip banana cookies. 🍌
Get ready to impress your crew with these game-changing treats! 👏
Let’s keep the kitchen talk going!
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Recipe referenced in this episode:
Salted Banana Cookies - Justine Doiron
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EP 142 | Transcripts | Banana Chocolate Chip Cookies - Google Docs
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
It's time for FOOD FAQ everyone!
(00:02):
Yes.
Yes.
I'm Mariela.
And I'm Eric.
Eric, hi, Keeter.
It's Eric.
How you doing?
I haven't seen you, I feel, in a long time.
It's been a little bit.
Anyway, today, we're going to do--
OK, so first of all, when we started this podcast,
there was this girl that I saw--
or heard on a podcast.
I can't remember really where I found her,
but her name is Justine Dorian.
(00:25):
And she started content creating on TikTok.
And I told Keeter that she was just
like a regular person, right, who was doing another job,
and then started doing that.
You do as me, by the way.
What?
I don't know who the fuck Keeter is.
Keeter's me.
Eric, yeah.
Don't they?
I mean, yeah.
I don't know.
That's what I call him.
I told Eric, I was like, OK, so this girl,
(00:48):
she just kind of started doing this.
And we should just kind of take a page out of her book,
because she said it would like, took two years
before anything really started happening for her.
And I'm like, we got two years in this.
Remember that conversation we had--
I remember, yeah.
Yeah.
And so this is the girl's recipe we're doing today.
Her name is Justine Dorian.
She calls herself, I think, Justine Snacks or something.
I'm not sure.
I like her recipes, although they're not
(01:10):
like my flavor profile.
But this one was interesting.
Why?
Because we're making salted banana cookies.
But what's special about them, Keeter?
You don't use an egg.
Which is kind of cool.
Honestly, this was really neat, because when--
egg is obviously your binder in a cake or a cookie.
That's what keeps things together.
(01:32):
I just thought it was kind of neat and different.
And I will say, these cookies, Mari, had the perfect texture.
They were really good.
They had crispy edges.
They were soft and chewy in the middle.
They were not a cakey cookie.
But they were not a hard, flat, crispy cookie.
So it came out really good.
(01:54):
Honestly, the texture was incredible.
And also the price of eggs increasing so much.
It's kind of important, I think, to find different ways
to make things for people.
Absolutely.
I was even at Trader Joe's the other day.
And I don't buy a lot of eggs, because I don't eat eggs,
because eggs are disgusting.
(02:14):
But of course, I bake.
And so I use eggs to bake.
And if my nutritionist is listening to this,
I am so sorry that I admit eggs are disgusting.
I'm sorry.
So I gotta tell you something.
I'm not an egg person either.
I will occasionally let one slide in, because I'm just, you know,
a fester of that way.
You let a lot slide in.
Not anymore, Eric.
OK, I've been a virtuous woman for years now.
(02:36):
That is true.
That is true.
It's not college or high school anymore.
So, but I will tell you that I saw a tickety talk, or some shit.
I don't remember real.
I don't know.
My friends send it to me, that you cook on an egg, a fried egg kind
of thing in cream in a small saucepan.
You put cream you make it hot.
I saw that.
That looks fucking disgusting.
Don't even put your egg in there.
(02:57):
Just slide that to me.
You salt it.
You cook it with a lid on and you steam the egg.
And then when the cream starts to go away, like you take the egg out
and you cook the solids of the cream, and then it's like brown butter.
And you pour it on top of the egg, on top of a piece of sourdough bread.
And it will change your life.
Have zero taste in anything, Mariela.
(03:19):
So let me explain something.
So this is the only way I eat an egg.
This is when my nutritionist will be happy with me.
So I don't know if you've gone to like a Korean barbecue place or any Korean restaurant,
and they make a steamed egg.
OK.
And the egg is basically just take the egg and it's beaten.
And it's put usually like in a clay pot to steam it.
(03:40):
And if they use a chicken broth to steam it and it comes, oh, I'm sorry.
I'm going to put a fucking egg in cream.
OK.
The fuck is wrong with you?
I swear I swear.
I'm going to talk about like chicken and chicken broth.
And you're like, that's just disgusting.
Put some cream in there.
No, I don't know.
They put salt, pepper, they put the chicken broth.
(04:03):
And it just, it still smells like farts because it's an egg.
But it's like a savory pudding.
And it's really good.
So you know what?
You can keep your disgusting ass burnt cream egg because cream is going to burn.
It's not.
I'll show you a picture because I take pictures of--
I don't want it to be kind of--
(04:24):
--were the picture of the wavehose.
It's a brown buttered wavehose.
And it's the best way where you're putting your mouth, which is a lot to say,
considering how many of grazed your presents.
And what, you know what?
Equal opportunity here, Mariela.
Equal opportunity.
OK.
I'm going to link the recipe for a Justine's recipe in the show notes so you guys can see it.
What I like about this recipe is that she provides the grams and the cups, which I don't
(04:48):
know, I have to get Eric on the game with a scale, a kitchen scale because it's the lazy
way to cook, but the most accurate at the same time, which I love things that are easier
and less messy and more accurate all at the same time.
You're missing out.
I was just fucking--
I was just a cut, Marie;a.
Because you're an lazy man.
But anyway, so whatever.
(05:09):
But you do what you'd like.
I made a half batch of these cookies because when I try recipes, I really hate wasting
butter.
It kind of like bothers my soul a little bit.
And this takes two entire sticks.
Oh, and another thing that was cool about this recipe is that half of the butter is softened
and the other half is browned.
Is browned?
Yeah, you know, I didn't even soften my butter.
(05:29):
I just when I had the brown butter and the brown butter was still hot, I just cut cold
cue butter into the put in the brown butter and just let it melt.
Makes sense.
I did like, I microwaved it, but any half can be--
Yeah, no, no, like it's all going to end up being the same.
But yeah, that's true.
So maybe it's a stupid step.
So you can just do that.
I think that's smart, Keeter.
Look at you using those.
(05:50):
You got the two brain cells competing for third place and one of them actually got second.
Two brain cells competing for that.
You moron.
Oh, I read that somewhere and I'm just--
I'm going to say that for the rest of my life.
I'm happy you read something.
All right.
Thank you.
My pleasure.
Okay.
So this has butter, 16 tablespoons of butter, a half a cup of brown sugar, and then what,
(06:15):
a full cup of white sugar.
Yeah, which is funny too, right?
Because it has more white than brown usually.
So that is something that I noticed also when I was looking at the recipe because--
So I am-- I'm a brown sugar type of person.
I prefer brown sugar over white sugar.
And so as I'm having even a recipe, I will up the brown sugar and reduce the white sugar
(06:41):
just because I think it gives you a chewier cookie.
Yeah.
And it's more in depth flavor.
But yeah, but I follow the recipe to a tea.
Go on.
Oh, and it only takes one right banana, which is also not a lot.
And here's the thing about the right banana.
You take the right banana and I found the process kind of fun just because it was fun to do.
I felt like a little scientist.
(07:01):
And you mash the banana together with your half a teaspoon of cinnamon.
Oh, you did that?
I didn't do that.
It's literally in the instructions.
Oh, I didn't read the recipe.
Of course not.
Of course not.
Okay, did you read the fucking recipe that you had to take the butter and the sugars and
you had to whip it for three minutes?
I did see that, but I didn't do that either.
Of course you didn't.
(07:22):
Maybe my cookie is superior.
Okay?
I didn't see the point.
Honestly, and my cookies were good.
But in a because it whips it, it makes it fluffier and lighter.
Fluffy's overrated.
I thought mine were fine.
I whipped it, but not three minutes.
Honestly, I think it's excessive.
Fluffy over it.
I like a hard, flat cookie.
You know what I mean?
You're delicious, actually.
The--
You could go old and used.
Shut up.
(07:42):
My cookie's domed on top, which I loved.
And they had crispy edges.
Oh, fuck off, right?
Did you also bang the pan a couple times when it came out?
They did.
That it's literally in the instructions.
I pulled an Eric.
I-- how the fuck did the tables turn this time?
I don't know.
What the fuck?
How do myself?
(08:02):
I am like, I am going to fuck them.
Look at you.
With tea.
And I'm going to make sure that our listeners--
You know what, though?
I'm not going about this like a real man.
I thought I knew what to do before I had a really instruction.
You know what, Mariela?
It's time to get woke, OK?
I'm not--
Not woke, Eric.
Fuck that.
Woke shit.
Its time to get woke, OK?
(08:24):
Anyway, oh, and then cinnamon, which I feel like maybe I don't want to use next time.
I don't know, Eric.
I don't know.
I'm not sure.
I didn't really taste it.
Mm-hmm.
I'll be honest.
I really didn't taste it.
Same.
Excuse me.
I don't really see the purpose of the cinnamon.
Me neither.
I balanced the bananas.
So my banana was an old banana.
It was like a--
Thank you.
(08:45):
We go banana.
It was Eric.
I bought it from--
I called my friend.
I was hanging on my friend cam one day and I called him and I was just like, can you bring me
a banana, please?
And so I don't-- he was fine.
That was funny because it's just one banana.
And even then, that was a week ago.
Yeah.
And I just used it the other night.
So I don't see the need for the cinnamon.
I don't know why it's in there.
(09:06):
Me neither.
I think it was--
I think if you all have cinnamon, honestly, you can probably omit it.
But, yeah, I agree.
And then fine.
And then fine.
Vanilla, I think I-- I don't even measure it, like always.
I just put that bitch in there.
I'm sure I use more.
Let me taste something.
That's because I used that bourbon vanilla paste from Cheta Joe's and I just poured it over
there.
And just after a couple of glugs, it might look good to me.
I agree.
Vanilla is a flavor enhancer and you really can't fuck it up.
(09:27):
Just do it.
Nope.
Lose the fear.
Then you have to put flour, baking powder, a lot of baking powder, by the way, also--
You use a baking powder.
Fucking weird.
And salt and chocolate, which I doubled.
She uses 113 grams of chocolate.
I didn't write down the cup equivalent to that.
I'm guessing it's about half a cup.
I use more.
Like, double.
Oh, yeah, no, no.
(09:48):
Okay.
So here's the thing about some of these recipes that you and I come across.
What the fuck is it with people not using a lot of chocolate in their cookies?
Because--
You're eating a cookie.
Okay.
So I'm just going to break this down for y'all.
You got the butter ready in there.
You're eating a fatty, buttery, delicious thing.
Just fucking put more chocolate in.
And put to your heart's content.
(10:09):
Correct.
I hate biting into a cookie and there's not chocolate in every bite.
Yeah, I agree.
I think it's a missed opportunity.
And yes, again, just do it.
It's a fucking chocolate chip cookie.
It's like eating a pot roast without meat or something.
Like, come on, people.
And do me a favor.
Get your favorite chocolate bar and chop up that chocolate bar.
I have never made a piece of chocolate chips ever again.
(10:30):
I do it because I still have some and I buy them, but--
Well, what buy them?
It is superior.
Fuck yourself.
It is, but I'm agree.
You can't even know, are you with me when I'm agreeing with you?
But the stop by the fucking chocolate chips.
It's like you're like--
It's easier.
It's like you're, I don't give a shit what's easier.
It's about the end product.
(10:50):
OK.
Wow, you're super aggressive about this.
But listen, if you're like at a place like evil target
or evil Walmart, which sometimes I find myself in,
they don't have quality chocolate bars.
And I'm not going to spend eight dollars--
You're not supposed to target anymore.
Can we just save that?
I don't eat there, but sometimes I do find myself there,
even though I try not to be there.
If I have to buy chocolate, I'm going to buy chocolate chips.
I'm not going to buy a bar of chocolate there.
(11:11):
And don't go-- No, go buy my people.
OK, when you're an abomination to your people
by going to Target.
But number two-- OK, so this is what I--
Can I just tell you what I do?
You and I had a funny conversation.
We were both out shopping yesterday
on the phone with each other.
And we made a funny comment because Ryan, one day,
says to me, oh my god, why are there
three rolls of parchment paper in this drawer?
(11:34):
Yeah.
I think that we have a fear of running out of parchment papers,
so we always buy it when we're at the grocery store.
When it comes to certain ingredients,
I feel like chocolate or butter or things like that
that are commonly used in baked goods.
Anytime-- and I kind of just because I think it helps reduce
my grocery bills when I want to bake something specific,
(11:55):
I don't have to run out and go by $30 worth of ingredients.
So every time I trade a jose, which that's not my everyday shopping
place, but every time I trade a jose,
I buy one big bar of their most chocolate.
So this way, there is always something
in my refrid-- cabinet that I can bake something chocolate with.
Just like every time I do grocery store,
I always buy four, six a butter, because you just never know
(12:19):
when you're going to use it.
So--
It's butter every day, you know?
Like, I make rice with butter,
and I will never make it a different way.
And I make rice not every day, but pretty often.
Do you know my rice completely plain?
Yeah.
So like Eric, followed recipe guidelines, I didn't.
I just mixed my butters.
I mixed my butters.
(12:39):
I added it.
I mean, I mixed my butter and sugar together.
I did it with a hand mixer too, because I didn't feel
like taking out my big baby didn't want to.
And since I made half a batch, if you make something too small
and larger, because I have a big--
have the kitchen aid--
Yeah, you have the really big one.
I have a home one.
You have the other one.
(12:59):
Yeah.
Yeah.
So if I can't make small recipes on there,
so I just bring out my beaters and a hand beaters--
Do two of them?
I do.
I have a regular one, and I have the big one,
but I keep the big one out.
Oh, OK.
So you need to make stuff to sell, so I needed to--
Maybe you should swap that.
I mean, I'm not--
It's harder to put away the big one, so that's kind of why.
(13:21):
Anyway, I did that.
I matched the banana with my hands.
I was not fancy about this shit.
And I measured it all in my kitchen scale, which, again,
I really fucking recommend.
I might even put a link for one.
They're like 10 bucks, guys, on Amazon, which is also evil,
but it will come to your house for 10 bucks.
And then you add the flour, baking powder, salt, whatever.
I just like-- I popped everything in,
and I made so much shit yesterday that I was very careless,
(13:44):
but I got to tell you that everything came out real good.
Oh, and I chilled the dough.
We talked about chilling dough.
Oh, woo.
That was the second time I made this batch.
Remember I told you one batch, I chilled the other batch,
I did not show.
Oh, no, I didn't tell you that.
I chilled one batch.
The second batch, did not show, came out perfectly fine.
OK, cool.
Second batch did not show, came out perfectly fine.
So if you have the 30 minutes, chill it,
(14:06):
because it does help.
But I know I make fun of you for that,
but it does help the ingredients get a little more quainted.
So it does help.
But--
I think it makes a difference.
This one came out perfectly.
I never chilled the dough, guys.
But for some reason, this one, I'm like,
I'm going to fall the recipe exact.
But I did not chill this dough came out perfectly fine.
(14:26):
Yeah, I got to say, the cookie, the product itself,
is really yummy.
My kids liked it, which I wasn't sure they would,
since it has a surprised slight banana flavor in it.
It does.
But it's yummy.
It tastes like a chocolate chip cookie
who slightly grazed on a banana at the club.
Like Mariela did, all throughout high school and college.
Yeah, because it's not overpowering.
(14:47):
It's not banana bread.
No, no, no, no.
It's--
It's sent to you.
Banana scented.
You see, I had a decent banana flavor.
And I think it's going to really determine
how old your banana is, how ripe it is when you bought it.
You know what I'm saying?
I think that it's going to vary in flavor.
You know what?
I think also.
What?
If you actually measure it in grams,
(15:08):
it will change the amount you put in.
OK, listen to me.
You didn't follow the recipe at the fucking all right now.
OK?
I did though.
You just admitted it.
You didn't follow it.
But I measured.
Hap hazardly throwing shit in a bowl and calling it a cookie.
The method I did what I wanted, the measurements--
I followed exactly.
(15:30):
OK, you know what?
My measurements were perfectly fine.
OK.
OK, my apologies.
This is America, Mariela.
I use the CAH and the grain.
Is it America?
Not right now.
But--
So--
Yeah.
But I began to say the came out a little bit more.
OK, so let me just say something really quick.
I love when we talk about cookies, because these
(15:52):
are always our longest podcast.
Yeah.
Because we're obsessed.
I prefer a chocolate chip banana bread over this cookie.
Yeah.
Yeah, because it's not banana bread.
I've said it like five times already.
It's not banana bread.
Yes, but--
It's a chocolate chip cookie with a scent of banana.
And you know, I was going to use banana extract in this.
Don't--
Don't--
(16:14):
That's fucking terrible.
I don't like banana extract.
It tastes like fucking chemical.
It's awesome.
But listen, you cannot make this cookie
and then spring it on someone.
You have to tell them there's banana in it.
Because if they bite into it, they're going to be real fucking
pissed if they think it's a regular chocolate chip cookie.
Because it looks like--
It's sprung it on Ryan's.
It's covert.
And you can't tell by looking at it.
And if you're sprung, you're going to get real po that you're
(16:36):
not eating one of Mariela and Eric's delicious chocolate
chip cookies.
We should do another episode on chocolate chip cookies.
Anyway, OK, this is a cool recipe to try.
If you don't want to use a bunch of eggs,
or if you don't like-- you're like abstaining from eggs
because you're scared, or I don't know, whatever,
you have an old banana.
Like, I don't know how many times.
I always rescue the last banana that my kids didn't eat
(16:56):
because I'm like, I'm going to make something with you.
And then they end up just dying a horrible death looking
at me from the kitchen counter because I never used them.
So this will give you a use for something.
And just to put that out there, if this recipe is kind of cool,
because if you want to make it vegan, just use vegan chocolate,
and you can make a full vegan recipe out of this.
(17:17):
And I've never used vegan chocolate.
I don't know how long it breaks.
Not vegan with the butter.
So you've got to use vegan butter too.
Oh, yeah, I'm sorry.
You've got to use vegan butter and you use vegan chocolate.
But just don't make it.
Yeah, it's a great way because I don't cook vegan.
And I've had some really good vegan, I also had some good,
like when someone's an actual vegan, like not just for show,
how many of them are there?
(17:38):
The eye once.
You met one.
Yeah.
That's it.
Population ONE.
She baked incredibly.
So what?
You know, what they do is kind of cool,
like the way they mimic textures with just plant-based
materials is pretty amazing.
I'm just being an asshole.
But it is pretty cool.
Sorry for Mariela being an asshole, guys.
(17:58):
I know you're accustomed to this by now, but I'm glad I come off her.
He's been chanting that apology for the past 30 years.
Literally.
Like, sorry, everybody.
She does mean it.
But you know, hanging out with me, I was hanging out with Sophia
from the Golden Girls because you don't know what the fuck
is going to come out of her old little mouth.
It's so weird.
And I don't even mean to be like that, you know?
(18:18):
In my mind, I'm being normal.
You're not.
And this is why I--
This is why I've been able to stick around for so long,
because I balance everything out.
No, because your equally as disturbed.
Don't play.
Yeah, but I keep most of it in my head.
I just tell you--
That's true.
You do.
You're much better.
than I am.
I have tact.
(18:40):
I have tact.
Oh, I can tell you something.
People I like, I'm tactful with.
Others, I just don't.
No, no, no.
People you like, you're not tactful with Mari,
I don't play with people.
You don't know.
You're very tactful with.
Yeah, I have no idea.
What do you--
You put on your American accent.
You're like, hi, good afternoon.
(19:01):
My name is Mariela.
That's true, I do.
Yeah.
The representative comes out.
Your customer service voice.
Exactly.
Anywhere you guys, don't forget to leave us a five-star review
on your favorite podcast player.
Well, actually, it has to be Apple.
I think there are the only ones that let you leave a review.
Do it, share it with a friend.
We got a new review recently, Keter.
(19:21):
We have to share it with you.
What?
Yeah, it's because he doesn't want to try anything
because he's just a talent when he likes to say,
I am the host.
I'm just here to do the technical stuff.
Anyhow, so don't forget to tune in next week, where
we'll be discussing a new recipe, and we love you guys,
and we'll catch you soon.
It's time for FOOD FAQ everyone!
(00:02):
Yes.
Yes.
I'm Mariela.
And I'm Eric.
Eric, hi, Keeter.
It's Eric.
How you doing?
I haven't seen you, I feel, in a long time.
It's been a little bit.
Anyway, today, we're going to do--
OK, so first of all, when we started this podcast,
there was this girl that I saw--
or heard on a podcast.
I can't remember really where I found her,
but her name is Justine Dorian.
(00:25):
And she started content creating on TikTok.
And I told Keeter that she was just
like a regular person, right, who was doing another job,
and then started doing that.
You do as me, by the way.
What?
I don't know who the fuck Keeter is.
Keeter's me.
Eric, yeah.
Don't they?
I mean, yeah.
I don't know.
That's what I call him.
I told Eric, I was like, OK, so this girl,
(00:48):
she just kind of started doing this.
And we should just kind of take a page out of her book,
because she said it would like, took two years
before anything really started happening for her.
And I'm like, we got two years in this.
Remember that conversation we had--
I remember, yeah.
Yeah.
And so this is the girl's recipe we're doing today.
Her name is Justine Dorian.
She calls herself, I think, Justine Snacks or something.
I'm not sure.
I like her recipes, although they're not
(01:10):
like my flavor profile.
But this one was interesting.
Why?
Because we're making salted banana cookies.
But what's special about them, Keeter?
You don't use an egg.
Which is kind of cool.
Honestly, this was really neat, because when--
egg is obviously your binder in a cake or a cookie.
That's what keeps things together.
(01:32):
I just thought it was kind of neat and different.
And I will say, these cookies, Mari, had the perfect texture.
They were really good.
They had crispy edges.
They were soft and chewy in the middle.
They were not a cakey cookie.
But they were not a hard, flat, crispy cookie.
So it came out really good.
(01:54):
Honestly, the texture was incredible.
And also the price of eggs increasing so much.
It's kind of important, I think, to find different ways
to make things for people.
Absolutely.
I was even at Trader Joe's the other day.
And I don't buy a lot of eggs, because I don't eat eggs,
because eggs are disgusting.
(02:14):
But of course, I bake.
And so I use eggs to bake.
And if my nutritionist is listening to this,
I am so sorry that I admit eggs are disgusting.
I'm sorry.
So I gotta tell you something.
I'm not an egg person either.
I will occasionally let one slide in, because I'm just, you know,
a fester of that way.
You let a lot slide in.
Not anymore, Eric.
OK, I've been a virtuous woman for years now.
(02:36):
That is true.
That is true.
It's not college or high school anymore.
So, but I will tell you that I saw a tickety talk, or some shit.
I don't remember real.
I don't know.
My friends send it to me, that you cook on an egg, a fried egg kind
of thing in cream in a small saucepan.
You put cream you make it hot.
I saw that.
That looks fucking disgusting.
Don't even put your egg in there.
(02:57):
Just slide that to me.
You salt it.
You cook it with a lid on and you steam the egg.
And then when the cream starts to go away, like you take the egg out
and you cook the solids of the cream, and then it's like brown butter.
And you pour it on top of the egg, on top of a piece of sourdough bread.
And it will change your life.
Have zero taste in anything, Mariela.
(03:19):
So let me explain something.
So this is the only way I eat an egg.
This is when my nutritionist will be happy with me.
So I don't know if you've gone to like a Korean barbecue place or any Korean restaurant,
and they make a steamed egg.
OK.
And the egg is basically just take the egg and it's beaten.
And it's put usually like in a clay pot to steam it.
(03:40):
And if they use a chicken broth to steam it and it comes, oh, I'm sorry.
I'm going to put a fucking egg in cream.
OK.
The fuck is wrong with you?
I swear I swear.
I'm going to talk about like chicken and chicken broth.
And you're like, that's just disgusting.
Put some cream in there.
No, I don't know.
They put salt, pepper, they put the chicken broth.
(04:03):
And it just, it still smells like farts because it's an egg.
But it's like a savory pudding.
And it's really good.
So you know what?
You can keep your disgusting ass burnt cream egg because cream is going to burn.
It's not.
I'll show you a picture because I take pictures of--
I don't want it to be kind of--
(04:24):
--were the picture of the wavehose.
It's a brown buttered wavehose.
And it's the best way where you're putting your mouth, which is a lot to say,
considering how many of grazed your presents.
And what, you know what?
Equal opportunity here, Mariela.
Equal opportunity.
OK.
I'm going to link the recipe for a Justine's recipe in the show notes so you guys can see it.
What I like about this recipe is that she provides the grams and the cups, which I don't
(04:48):
know, I have to get Eric on the game with a scale, a kitchen scale because it's the lazy
way to cook, but the most accurate at the same time, which I love things that are easier
and less messy and more accurate all at the same time.
You're missing out.
I was just fucking--
I was just a cut, Marie;a.
Because you're an lazy man.
But anyway, so whatever.
(05:09):
But you do what you'd like.
I made a half batch of these cookies because when I try recipes, I really hate wasting
butter.
It kind of like bothers my soul a little bit.
And this takes two entire sticks.
Oh, and another thing that was cool about this recipe is that half of the butter is softened
and the other half is browned.
Is browned?
Yeah, you know, I didn't even soften my butter.
(05:29):
I just when I had the brown butter and the brown butter was still hot, I just cut cold
cue butter into the put in the brown butter and just let it melt.
Makes sense.
I did like, I microwaved it, but any half can be--
Yeah, no, no, like it's all going to end up being the same.
But yeah, that's true.
So maybe it's a stupid step.
So you can just do that.
I think that's smart, Keeter.
Look at you using those.
(05:50):
You got the two brain cells competing for third place and one of them actually got second.
Two brain cells competing for that.
You moron.
Oh, I read that somewhere and I'm just--
I'm going to say that for the rest of my life.
I'm happy you read something.
All right.
Thank you.
My pleasure.
Okay.
So this has butter, 16 tablespoons of butter, a half a cup of brown sugar, and then what,
(06:15):
a full cup of white sugar.
Yeah, which is funny too, right?
Because it has more white than brown usually.
So that is something that I noticed also when I was looking at the recipe because--
So I am-- I'm a brown sugar type of person.
I prefer brown sugar over white sugar.
And so as I'm having even a recipe, I will up the brown sugar and reduce the white sugar
(06:41):
just because I think it gives you a chewier cookie.
Yeah.
And it's more in depth flavor.
But yeah, but I follow the recipe to a tea.
Go on.
Oh, and it only takes one right banana, which is also not a lot.
And here's the thing about the right banana.
You take the right banana and I found the process kind of fun just because it was fun to do.
I felt like a little scientist.
(07:01):
And you mash the banana together with your half a teaspoon of cinnamon.
Oh, you did that?
I didn't do that.
It's literally in the instructions.
Oh, I didn't read the recipe.
Of course not.
Of course not.
Okay, did you read the fucking recipe that you had to take the butter and the sugars and
you had to whip it for three minutes?
I did see that, but I didn't do that either.
Of course you didn't.
(07:22):
Maybe my cookie is superior.
Okay?
I didn't see the point.
Honestly, and my cookies were good.
But in a because it whips it, it makes it fluffier and lighter.
Fluffy's overrated.
I thought mine were fine.
I whipped it, but not three minutes.
Honestly, I think it's excessive.
Fluffy over it.
I like a hard, flat cookie.
You know what I mean?
You're delicious, actually.
The--
You could go old and used.
Shut up.
(07:42):
My cookie's domed on top, which I loved.
And they had crispy edges.
Oh, fuck off, right?
Did you also bang the pan a couple times when it came out?
They did.
That it's literally in the instructions.
I pulled an Eric.
I-- how the fuck did the tables turn this time?
I don't know.
What the fuck?
How do myself?
(08:02):
I am like, I am going to fuck them.
Look at you.
With tea.
And I'm going to make sure that our listeners--
You know what, though?
I'm not going about this like a real man.
I thought I knew what to do before I had a really instruction.
You know what, Mariela?
It's time to get woke, OK?
I'm not--
Not woke, Eric.
Fuck that.
Woke shit.
Its time to get woke, OK?
(08:24):
Anyway, oh, and then cinnamon, which I feel like maybe I don't want to use next time.
I don't know, Eric.
I don't know.
I'm not sure.
I didn't really taste it.
Mm-hmm.
I'll be honest.
I really didn't taste it.
Same.
Excuse me.
I don't really see the purpose of the cinnamon.
Me neither.
I balanced the bananas.
So my banana was an old banana.
It was like a--
Thank you.
(08:45):
We go banana.
It was Eric.
I bought it from--
I called my friend.
I was hanging on my friend cam one day and I called him and I was just like, can you bring me
a banana, please?
And so I don't-- he was fine.
That was funny because it's just one banana.
And even then, that was a week ago.
Yeah.
And I just used it the other night.
So I don't see the need for the cinnamon.
I don't know why it's in there.
(09:06):
Me neither.
I think it was--
I think if you all have cinnamon, honestly, you can probably omit it.
But, yeah, I agree.
And then fine.
And then fine.
Vanilla, I think I-- I don't even measure it, like always.
I just put that bitch in there.
I'm sure I use more.
Let me taste something.
That's because I used that bourbon vanilla paste from Cheta Joe's and I just poured it over
there.
And just after a couple of glugs, it might look good to me.
I agree.
Vanilla is a flavor enhancer and you really can't fuck it up.
(09:27):
Just do it.
Nope.
Lose the fear.
Then you have to put flour, baking powder, a lot of baking powder, by the way, also--
You use a baking powder.
Fucking weird.
And salt and chocolate, which I doubled.
She uses 113 grams of chocolate.
I didn't write down the cup equivalent to that.
I'm guessing it's about half a cup.
I use more.
Like, double.
Oh, yeah, no, no.
(09:48):
Okay.
So here's the thing about some of these recipes that you and I come across.
What the fuck is it with people not using a lot of chocolate in their cookies?
Because--
You're eating a cookie.
Okay.
So I'm just going to break this down for y'all.
You got the butter ready in there.
You're eating a fatty, buttery, delicious thing.
Just fucking put more chocolate in.
And put to your heart's content.
(10:09):
Correct.
I hate biting into a cookie and there's not chocolate in every bite.
Yeah, I agree.
I think it's a missed opportunity.
And yes, again, just do it.
It's a fucking chocolate chip cookie.
It's like eating a pot roast without meat or something.
Like, come on, people.
And do me a favor.
Get your favorite chocolate bar and chop up that chocolate bar.
I have never made a piece of chocolate chips ever again.
(10:30):
I do it because I still have some and I buy them, but--
Well, what buy them?
It is superior.
Fuck yourself.
It is, but I'm agree.
You can't even know, are you with me when I'm agreeing with you?
But the stop by the fucking chocolate chips.
It's like you're like--
It's easier.
It's like you're, I don't give a shit what's easier.
It's about the end product.
(10:50):
OK.
Wow, you're super aggressive about this.
But listen, if you're like at a place like evil target
or evil Walmart, which sometimes I find myself in,
they don't have quality chocolate bars.
And I'm not going to spend eight dollars--
You're not supposed to target anymore.
Can we just save that?
I don't eat there, but sometimes I do find myself there,
even though I try not to be there.
If I have to buy chocolate, I'm going to buy chocolate chips.
I'm not going to buy a bar of chocolate there.
(11:11):
And don't go-- No, go buy my people.
OK, when you're an abomination to your people
by going to Target.
But number two-- OK, so this is what I--
Can I just tell you what I do?
You and I had a funny conversation.
We were both out shopping yesterday
on the phone with each other.
And we made a funny comment because Ryan, one day,
says to me, oh my god, why are there
three rolls of parchment paper in this drawer?
(11:34):
Yeah.
I think that we have a fear of running out of parchment papers,
so we always buy it when we're at the grocery store.
When it comes to certain ingredients,
I feel like chocolate or butter or things like that
that are commonly used in baked goods.
Anytime-- and I kind of just because I think it helps reduce
my grocery bills when I want to bake something specific,
(11:55):
I don't have to run out and go by $30 worth of ingredients.
So every time I trade a jose, which that's not my everyday shopping
place, but every time I trade a jose,
I buy one big bar of their most chocolate.
So this way, there is always something
in my refrid-- cabinet that I can bake something chocolate with.
Just like every time I do grocery store,
I always buy four, six a butter, because you just never know
(12:19):
when you're going to use it.
So--
It's butter every day, you know?
Like, I make rice with butter,
and I will never make it a different way.
And I make rice not every day, but pretty often.
Do you know my rice completely plain?
Yeah.
So like Eric, followed recipe guidelines, I didn't.
I just mixed my butters.
I mixed my butters.
(12:39):
I added it.
I mean, I mixed my butter and sugar together.
I did it with a hand mixer too, because I didn't feel
like taking out my big baby didn't want to.
And since I made half a batch, if you make something too small
and larger, because I have a big--
have the kitchen aid--
Yeah, you have the really big one.
I have a home one.
You have the other one.
(12:59):
Yeah.
Yeah.
So if I can't make small recipes on there,
so I just bring out my beaters and a hand beaters--
Do two of them?
I do.
I have a regular one, and I have the big one,
but I keep the big one out.
Oh, OK.
So you need to make stuff to sell, so I needed to--
Maybe you should swap that.
I mean, I'm not--
It's harder to put away the big one, so that's kind of why.
(13:21):
Anyway, I did that.
I matched the banana with my hands.
I was not fancy about this shit.
And I measured it all in my kitchen scale, which, again,
I really fucking recommend.
I might even put a link for one.
They're like 10 bucks, guys, on Amazon, which is also evil,
but it will come to your house for 10 bucks.
And then you add the flour, baking powder, salt, whatever.
I just like-- I popped everything in,
and I made so much shit yesterday that I was very careless,
(13:44):
but I got to tell you that everything came out real good.
Oh, and I chilled the dough.
We talked about chilling dough.
Oh, woo.
That was the second time I made this batch.
Remember I told you one batch, I chilled the other batch,
I did not show.
Oh, no, I didn't tell you that.
I chilled one batch.
The second batch, did not show, came out perfectly fine.
OK, cool.
Second batch did not show, came out perfectly fine.
So if you have the 30 minutes, chill it,
(14:06):
because it does help.
But I know I make fun of you for that,
but it does help the ingredients get a little more quainted.
So it does help.
But--
I think it makes a difference.
This one came out perfectly.
I never chilled the dough, guys.
But for some reason, this one, I'm like,
I'm going to fall the recipe exact.
But I did not chill this dough came out perfectly fine.
(14:26):
Yeah, I got to say, the cookie, the product itself,
is really yummy.
My kids liked it, which I wasn't sure they would,
since it has a surprised slight banana flavor in it.
It does.
But it's yummy.
It tastes like a chocolate chip cookie
who slightly grazed on a banana at the club.
Like Mariela did, all throughout high school and college.
Yeah, because it's not overpowering.
(14:47):
It's not banana bread.
No, no, no, no.
It's--
It's sent to you.
Banana scented.
You see, I had a decent banana flavor.
And I think it's going to really determine
how old your banana is, how ripe it is when you bought it.
You know what I'm saying?
I think that it's going to vary in flavor.
You know what?
I think also.
What?
If you actually measure it in grams,
(15:08):
it will change the amount you put in.
OK, listen to me.
You didn't follow the recipe at the fucking all right now.
OK?
I did though.
You just admitted it.
You didn't follow it.
But I measured.
Hap hazardly throwing shit in a bowl and calling it a cookie.
The method I did what I wanted, the measurements--
I followed exactly.
(15:30):
OK, you know what?
My measurements were perfectly fine.
OK.
OK, my apologies.
This is America, Mariela.
I use the CAH and the grain.
Is it America?
Not right now.
But--
So--
Yeah.
But I began to say the came out a little bit more.
OK, so let me just say something really quick.
I love when we talk about cookies, because these
(15:52):
are always our longest podcast.
Yeah.
Because we're obsessed.
I prefer a chocolate chip banana bread over this cookie.
Yeah.
Yeah, because it's not banana bread.
I've said it like five times already.
It's not banana bread.
Yes, but--
It's a chocolate chip cookie with a scent of banana.
And you know, I was going to use banana extract in this.
Don't--
Don't--
(16:14):
That's fucking terrible.
I don't like banana extract.
It tastes like fucking chemical.
It's awesome.
But listen, you cannot make this cookie
and then spring it on someone.
You have to tell them there's banana in it.
Because if they bite into it, they're going to be real fucking
pissed if they think it's a regular chocolate chip cookie.
Because it looks like--
It's sprung it on Ryan's.
It's covert.
And you can't tell by looking at it.
And if you're sprung, you're going to get real po that you're
(16:36):
not eating one of Mariela and Eric's delicious chocolate
chip cookies.
We should do another episode on chocolate chip cookies.
Anyway, OK, this is a cool recipe to try.
If you don't want to use a bunch of eggs,
or if you don't like-- you're like abstaining from eggs
because you're scared, or I don't know, whatever,
you have an old banana.
Like, I don't know how many times.
I always rescue the last banana that my kids didn't eat
(16:56):
because I'm like, I'm going to make something with you.
And then they end up just dying a horrible death looking
at me from the kitchen counter because I never used them.
So this will give you a use for something.
And just to put that out there, if this recipe is kind of cool,
because if you want to make it vegan, just use vegan chocolate,
and you can make a full vegan recipe out of this.
(17:17):
And I've never used vegan chocolate.
I don't know how long it breaks.
Not vegan with the butter.
So you've got to use vegan butter too.
Oh, yeah, I'm sorry.
You've got to use vegan butter and you use vegan chocolate.
But just don't make it.
Yeah, it's a great way because I don't cook vegan.
And I've had some really good vegan, I also had some good,
like when someone's an actual vegan, like not just for show,
how many of them are there?
(17:38):
The eye once.
You met one.
Yeah.
That's it.
Population ONE.
She baked incredibly.
So what?
You know, what they do is kind of cool,
like the way they mimic textures with just plant-based
materials is pretty amazing.
I'm just being an asshole.
But it is pretty cool.
Sorry for Mariela being an asshole, guys.
(17:58):
I know you're accustomed to this by now, but I'm glad I come off her.
He's been chanting that apology for the past 30 years.
Literally.
Like, sorry, everybody.
She does mean it.
But you know, hanging out with me, I was hanging out with Sophia
from the Golden Girls because you don't know what the fuck
is going to come out of her old little mouth.
It's so weird.
And I don't even mean to be like that, you know?
(18:18):
In my mind, I'm being normal.
You're not.
And this is why I--
This is why I've been able to stick around for so long,
because I balance everything out.
No, because your equally as disturbed.
Don't play.
Yeah, but I keep most of it in my head.
I just tell you--
That's true.
You do.
You're much better.
than I am.
I have tact.
(18:40):
I have tact.
Oh, I can tell you something.
People I like, I'm tactful with.
Others, I just don't.
No, no, no.
People you like, you're not tactful with Mari,
I don't play with people.
You don't know.
You're very tactful with.
Yeah, I have no idea.
What do you--
You put on your American accent.
You're like, hi, good afternoon.
(19:01):
My name is Mariela.
That's true, I do.
Yeah.
The representative comes out.
Your customer service voice.
Exactly.
Anywhere you guys, don't forget to leave us a five-star review
on your favorite podcast player.
Well, actually, it has to be Apple.
I think there are the only ones that let you leave a review.
Do it, share it with a friend.
We got a new review recently, Keter.
(19:21):
We have to share it with you.
What?
Yeah, it's because he doesn't want to try anything
because he's just a talent when he likes to say,
I am the host.
I'm just here to do the technical stuff.
Anyhow, so don't forget to tune in next week, where
we'll be discussing a new recipe, and we love you guys,
and we'll catch you soon.
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