Banana Bread Chocolate Chip Cookies
Recipe
What you get when your preferred
banana bread and a soft chocolate chip cookie have a child is a cake that is
thick, soft, and chewy in the middle with slightly crisp edges. Because of the
mashed banana, it is extremely moist and naturally sweet, so they have the
taste of banana bread and can be eaten with your hands. The use of brown butter
and chocolate chips gives them that warm, nostalgic flavour, and a touch of
cinnamon makes them smell like a Sunday morning.
They are neither too thick nor
too thin, having that ideal middle texture which remains soft for days. A mixer
is not necessary, for you just have to make the dough in 15 minutes, then scoop
it up and bake it; they're great for using up the brown bananas that are a bit
scattered around your counter.
Why I love this recipe.
I really like this recipe since
it deals with two issues at the same time: having an excess of ripe bananas and
a desire for cookies. I first tried making these when I didn't have enough
bananas to make a full loaf but also didn't want to freeze them. The outcome
turned out to be better than I had expected. The cookies have the flavour of
banana bread but with molten chocolate in each bite.
The thing I like best is their
forgiving nature. You can make the dough and bake it right away, or you can
chill it over night to achieve an even better taste. They don't spread very
much so that gives you these tall, bakery-style cookies. Children enjoy them
for putting in their lunchboxes, and adults enjoy having them with their
coffee. Since the banana takes on most of the sweetness, the cookies are not as
sweet as ordinary ones, and so you can eat two without feeling guilty. Also,
they freeze very well; all you have to do is warm one up for ten seconds, and
it will be just like freshly baked.
Prep time: 15 minutes
Cooking time:10-12 minutes
per batch
Total time: 30 minutes
Serves: 4 people;
makes about 12 large cookies
Difficulty level:
Easy
Ingredients
For the cookies:
·
1 cup of mashed ripe bananas, about 2 large
bananas
·
1/2 cup unsalted butter, melted and slightly
cooled
·
3/4 cup brown sugar, packed
·
1/4 cup granulated sugar
·
1 large egg
·
1 tsp vanilla extract
·
1 3/4 cups of all-purpose flour
·
1/2 tsp baking soda
·
1/2 tsp salt
·
1 tsp ground cinnamon
·
1 cup of semi-sweet chocolate chips
·
1/2 cup chopped walnuts, optional.
Tools
o
Mixing bowls
o
Whisk and Rubber spatula
o
Fork for mashing bananas
o
Baking sheet
o
Parchment paper
o
Cookie scoop or large spoon
o
Cooling rack
Step-by-Step
Instructions
Step 1.
Prep: Preheat the oven to 350°F / 175°C and line the
baking tray with parchment paper since this prevents the food from sticking and
aids even browning.
Step 2.
Crush the bananas: Peel them and then crush them well
with a fork in a bowl; they should be mostly smooth but with a few small lumps.
Take one cup.
Step 3.
Combine the wet ingredients: Put the melted butter,
brown sugar, and granulated sugar into the bananas. Mix them until they are
combined and a little shiny, which should take about 30 seconds. Then add the
egg and vanilla and mix again until the mixture is smooth.
Step 4.
Combine the dry ingredients: Take another bowl and
whisk together the flour, baking soda, salt, and cinnamon.
Step 5.
Combine: Add the dry ingredients to the wet ones and
use a spatula to fold them in just until there are no streaks of dry flour
left. If you mix them too much, the cookies will end up being tough.
Step 6.
Add the mix-ins: If you are using them, fold the
chocolate chips and walnuts into the dough. It will then have a thick,
scoopable consistency, just like that of soft banana bread batter.
Step 7.
Scoop: Fill a cookie scoop or use two tablespoons to place
the dough onto the baking sheet, keeping 2 inches between each piece since they
will puff up. This will give you 12 cookies.
Step 8.
Bake*: Bake for 10 to 12 minutes; the cakes are ready when
the edges have set, and the centres appear to be slightly underdone, although
they will continue to set as they cool.
Step 9.
Cool: After leaving the cookies on the tray for 5 minutes,
transfer them to a cooling rack; they taste best when the chocolate is still
melty.
Approximate Macros per 1 cookie, 12 total
v
Calories: 230 kcal
v
Carbohydrates: 36 g
v
Protein: 3 g
v
Fat: 9 g
v
Fiber: 2 g
v
Sugar: 18 g
v
Sodium: 160 mg
Add more if you use larger scoops or extra chocolate.
What to serve with this
They are wonderful when eaten with a glass of cold milk or
hot coffee; you can split one and add a little peanut butter to it as a
breakfast dish. They can be crumbled over vanilla yogurt or ice cream to make a
simple dessert and are ideal for inclusion on a brunch board alongside muffins
and fruit. My favourite way is to dip them in chai tea.
Tips and Variations
o
Brown butter version: First brown the butter to
give it a nutty taste, then allow it to cool before mixing.
o
Extra banana flavor: Add 1/4 teaspoon banana
extract.
o
For cakey cookies, chill the dough for 30
minutes before baking so that the cookies will be thicker.
o
Gluten-free: Use a 1:1 gluten-free flour blend.
Add 1/4 teaspoon xanthan gum.
o
For double chocolate: replace 1/4 cup of flour
with cocoa powder.
Substitutes Note
o
Don't use brown sugar: just use white sugar and
add 1 tablespoon of molasses.
o
No egg: Use 1 tbsp ground flax with 3 tbsp
water. Let it sit for 5 minutes until it gels.
o
If you don't want to use chocolate chips, then
use a chopped chocolate bar, peanut butter chips, or dried cranberries.
o
For dairy-free products, use melted coconut oil
and dairy-free chocolate chips.
Frequently Asked Questions
1. Will frozen bananas work?
Yes, they will. You
must thaw them completely and drain off the excess liquid before mashing, or
the dough will end up too wet.
2. Why do my cookies spread so much?
This is because the butter was too hot or the dough was too
warm. Put the dough in the fridge for twenty minutes before baking.
3. How do I store them?
As for storing them, they should be kept in a tight
container at room temperature for four days; you can add a slice of bread to
keep them soft.
4. *Can the dough be frozen?
Yes, scoop up the dough balls and freeze them; when baking,
add 1 to 2 minutes.
5. Can I reduce their size?
Yes, take 1
tablespoon of the dough and bake it for 8 to 9 minutes.
6. Are they healthy?
Although they are a
treat, bananas provide fiber and potassium. They contain less sugar than most
cookies.
This is a soft, cosy, and chocolatey option, and it's the
best method of using up bananas that are ripe without having to use a loaf pan.
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