When I was a kid, I would eat three bananas a day. My mom eventually started hiding them from me so I wouldn’t mutate into a chimp. Today, I eat them somewhat grudgingly (can you blame me? I’ve got a plantation inside me!) unless they’re in a banana cake or, as I discovered, in cookies!
These cookies were made from a Martha Stewart recipe. That’s the great thing about having a blog, you meet SO many other bloggers that you can share stuff with 🙂
This particular blogger does say the cookies came out the size of her face, and that happened with me too. In fact, they turned out thinner and crispier than I’d have liked. I was tempted to call them Banana Chocolate Chip Wafers!
I think the fact there’s a banana in the batter makes the cookies spread like crazy in the oven because there’s more liquid. I had to increase the cooking time because they didn’t look like they were getting done any time soon.
The great thing about that was that the cookies were an amazing dark brown, but didn’t burn. They got sort of caramelised, which I loved! The banana also helps them become really moist and chewy 🙂
The next time, I might put the batter in the fridge for it to become more doughy, so the cookies stay a little firm.
However, no regrets, because they taste awesome. Chewy dark chocolate with a hint of banana thrown in, amazing twist to the traditional choc chip cookie.
And these taste great with hot coffee, I polished off a stack a few minutes ago 🙂
What you’ll need:
1 and 1/4 cups flour
1/2 tsp baking soda
1 tsp salt (omit if using Amul or any other salted butter)
8 tbsps unsalted butter, softened
6 tbsps powdered sugar (if you like crunchy cookies, then use granulated)
6 tbsps brown sugar (mainly for flavour and a nice colour, but you could just use 12 tbsp of white sugar too. This sugar is sticky, so I wouldn’t recommend powdering it)
1 tsp vanilla
1 ripe banana, mashed
3/4 cup semisweet chocolate chips (if using milk choc chips, reduce the sugar)
What to do:
1. Preheat the oven to about 180 C. I had to later reduce the temperature to 160 C because I needed to leave the cookies in longer and didn’t want them to burn. Don’t go too far from the kitchen while these are baking!
2. Grease a tray or use cookie sheets or baking paper. I plan to get a non-stick pan now or those silicone sheets. My tray seems to have lived its life and the second batch of cookies stuck stubbornly to it!
3. Sift the flour, baking soda and salt. Set aside.
4. In a food processor (or by hand), cream the butter and both types of sugars. You should get a smooth, brownish mixture if you use brown sugar. Otherwise just look for a soft, creamy consistency.
5. Add the egg and vanilla essence. Blend well.
6. Add the flour mixture in bit by bit till all of it’s blended in.
7. Now add the mashed banana and then the chocolate chips. Blend again.
8. Drop a tablespoon of the batter per cookie, onto your tray, and leave at least 2 inches between each. Watch out for some epic spreading in the oven!
9. Bake for about 10 to 12 minutes. I had to bake them for about 15 mins while adjusting temperatures.
10. Leave to cool and then transfer to a wire rack to cool further, or on the tray itself.
11. Eat warm!