AVOCADO CHOCOLATE CHIP COOKIES

AVOCADO CHOCOLATE CHIP COOKIES


Ok before your lip starts curling back and your nose starts to winkle.  You got to at least try this once.   This is what I truly love about certain recipes and chocolate chip cookies are one of them.  Just with one recipe their are so many different angle you can come at it. You don't have to follow the recipe to the letter.    And here are the cool part about this particular recipe, each cookies is only 106 calories.   A regular chocolate chip cookies is 153 calories. So lets get started.

Ingredients:

OLD VERSION.
2 Cups flour   About 19 to 20 heaping Tablespoons.
3/4 cups dark brown sugar
3/4 cups sugar
2 eggs
2oz of butter.  (Half a stick)
1/2 of a Large Avocado.
1 Teaspoon of baking soda
1 Teaspoon of baking powder.
1 bag of Chocolate chips about 12 oz.


METHOD OF PREPARATION:
You will need a big bowl, a electric egg beater or (pastry knife).  A cookie tray to cook the cookies.


It's really better to use the pastry knife for this recipe, but a electric egg beater is just fine.

FIRST: BEAT LIKE THERE IS NO TOMORROW.
Note:  I like to pulse the butter in the microwave for about 8 seconds, twice to soften the butter.
But keep in mind all microwaves run at different temperature, so pulse less just to be safe.

Cream the butter in a bowl with your weapon of choice, when it is thoroughly creamed add the avocado and incorporated into the butter, next add the white sugar and incorporate into the mixture.    Break one egg and add into the mixture. Beat to incorporate, then add brow sugar. Beat some more. Next add the baking soda and powder and beat in.  Last but not least add the other egg and beat in. Yes there is a lot of beating going on.  If your using the Pastry knife to cream the butter and avocado, just cut it up and keep cutting as you add the sugars and eggs.  Cut, cut, cut, then use a wooden spoon.

SECOND: A WHOLE LOT OF MIXING.
Dump in bag of chocolate chips (2 cups) into the mixture and mix in with wooden spoon.  Now add about three to four tablespoons of flour and mix it in.  Keep on doing this with the flour so you don't overwhelm the batter. The batter should be very moist and slightly sticky.  If you add too much flour it will overwhelm the batter.  This is why you add a little at a time to the batter. One way to tell if the batter is good is mix it with a wooden spoon and if you can get a big chuck of it to stick to the spoon by lifting it up.  Sticky enough to stick to the spoon and not fall off.


THIRD: SHAPING.
1. Shaping by hand. Have a small bowl with flour in it to pat down the palms of your hands, this keep the batter from sticking to your hands.  You want to pick up about a walnut size or a little bigger and gently roll it in your hands making a ball and then place on cookie baking tray about two inches apart.

2. Using a spoon.  Use two spoon's smaller than a soup spoon. Pick up a little bit of the dough about the size of a walnut and then use the other spoon to push off the batter onto the cookie baking tray again leave about two inches between the cookies.

FOURTH: BAKING :   NOTE: The Avocado cookies will appear a little on the light yellowish side, and they will not brown like regular chocolate chip cookies.  So keep a extra eye on them.  When you see little brownish area on top of the cookies or nearing brown, pull them out.     
ATTENTION:
These cookies will not flatten out by them selves, so dip a fork in flour and press each cookie ball flat, with two presses in either direction. 

Bake at 325 to 350 for 12 minutes. Keep in mind the smaller you make the cookies the faster they cook, the bigger the longer they will cook. So always be mindful.
After they are done take them out of the oven and have a cookie rack near by to cool them on. With a metal spatula carefully lift time off the tray and place them on the rack to cool for five minutes or more.
Note: Cookies coming right out of the oven are very soft and breakable. As they cool they harden up and become yummy.


TROUBLE SHOOTING IDEAS 
OK you got the batter done and you not sure if there's not enough flour added. Let's say you added all 20 Tablespoon and your still not sure. Here is a way to find out. Yeah it takes a little while, but you'll save the batter. And this is a good way to get better and better at the skill of making cookies.
1. Not sure if their enough flour added.  Turn the oven on to 325 or 350. Spray a cookie sheet and make some cookie dough balls, one or two is fine. Cook them for about 12 minutes or until golden brown.  Let them cool on a cookie rack for 5 minutes then test.  If the cookies is yummy don't change one thing and cook the rest.  If it didn't set up right after the five minutes add about 3 to four more Table spoons of flour.



These cookies are really awesome.  Sit back and enjoy with friends and family.

CLAM CHOWDER

CLAM CHOWDER           (my hubby the editor is not here, but he will edit soon.) 

 I was really hungry when I make the video. So food was on my mind.  :)  My hubby and I don't eat until we are hungry.   This prevents over eating. 

This is a very yummy and very mild and version of clam chowder.  And as of course you can alter the recipe in anyway you want.  My hubby really like this warm and fuzzy version.

It is up to you.  For a thicker soup add less stock.  For a thinner soup add more.

INGREDIENTS:   

6 cups Salmon stock.    (Type in Salmon stock in the (my) bloggers search bar to find the recipe.)

2  Yukon potatoes

3 Tablespoons butter

4 garlic cloves

1/2 Sweet Onion

8 Tables Clam juice.

4 four celery sticks.

4 Table spoons flour

2 cans of clams your choice or brand.

METHOD OF PERPARATION:

You well need a pot for the stock.  A pot for melting the butter.

FIRST:

Put the salmon stock on medium high on the stove top. As it's heating dice the potatoes into small pieces, then add potatoes to the soup and cook the potatoes until they are tender. Not crunchy.  When you bite into them they should taste soft but not mushy.  When the potatoes are done remove half of them from the soup and cool down and put in refrigerator. 

SECOND:  (Have a ladle ready)

On low melt the butter in the second pot, it is important to watch this, because butter can burn really quickly. If you sense it is getting to how (even on low) remove pot from the stove and let cool down.  And you can leave it off until you are done cutting up the garlic and onion.   Make sure the onion and garlic is chopped up fine.  And dice up the celery too.   Now return the butter to the stove top add the onion, garlic and celery and sautee on medium high for about 1 minutes.   Next add four table spoon of flour to the mixture and stir in until all the flour is incorporated. 

(If you have a gas stove the soup might spit and spatter so be careful.)

Note: Don't worry about adding potatoes in the mixture with the stock.

Add two ladles of soup at a time to the flour mixture. And stir with a whisk until it looks like mash potatoes. When all of the soup has been incorporated add two more ladle full of stock and stir in until you have the mash potato thing going on.   Keep doing this until all the soup is gone.

Now add the two cans of drained clams, and eight table spoons of clam juice.   You choice of how you want to add the clam juice, from can they came in or a glass jar.

Let it cook for about 3 minutes longer and keep stirring on Med High.

Trouble shooting. 

Soup still to thick for you.  Add a 1/2 a cup of water at a time.  This will not affect the flavor in any way.

Sit back and enjoy.    And if you have any ideas that you can make it your own go for it.