I found some beautiful organic bananas at the grocery store the other day, and I just couldn’t resist buying a big bunch. I knew I wanted to save some for eating as-is, but I decided the others were destined to be used for baking.
I thought about making the usual things like banana bread, banana cream pie, etc…, but then I settled on making something I have never tried before – Banana Chocolate Chip Cookies.
The cookie dough was a breeze to mix together, and the cookies turned out wonderful; soft, moist and really, really tasty. It is a bit surprising when you take that first bite of these cookies, because you don’t usually expect to taste banana in a cookie, but everyone that tasted them thought they were really good. It was even mentioned that they taste similar to banana bread, but in cookie form.
I think they turned out great, and I’m definitely planning on making them again. The next time I do though, I might just toss in a few nuts too – to give it a banana nut bread taste.
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter, softened
1/2 cup granulated sugar
1 large egg
3/4 cup mashed ripe banana
1/2 teaspoon vanilla extract
2 cups milk chocolate chips
Preheat oven to 350 degrees. Line cookie sheets with parchment paper or spray with cooking spray.
In a medium bowl, combine the flour, baking powder, baking soda and salt; set aside.
In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the egg, banana and vanilla extract. Gradually add the dry ingredients to the creamed mixture and mix well. Stir in the chocolate chips.
Drop batter by rounded tablespoonfuls, 2 inches apart, onto prepared cookie sheets.
Bake for 9-11 minutes, or until the edges are lightly browned. Remove to wire racks to cool.
Makes 3 dozen cookies.
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