In our family, dinner includes dessert (did I mentioned that already?) Also, in our family, bananas usually go bad since we are not big banana eaters. So, what should we do with the ripened bananas?(besides making banana bread/cake/muffins). I came across this recipe. I love to bake cookies -- my dream (one day it will come true!) is to start a cookie business. It turned out really good. It was cake-like soft cookies, just like the muffin tops.
Ingredients:Butter - 2/3 cup (softened)
White Sugar - 3/4 cup
Eggs - 2 (room temperature)
Ripe banana - 3 medium or 1 cup (mashed)
Flour - 2 cups
Baking powder - 2 tsp
Salt - 1/2 tsp
Baking soda - 1/4 tsp
Chocolate chips (dark, semi-sweet or milk) - 2 cups
- In a large bowl, sift together flour, baking powder, salt and baking soda. Set it aside
- Soften butter and bring eggs to room temperature (20-30 minutes).
- In a small glass bowl or Kitchenaid mixer, cream butter and sugar until somewhat creamy (about 3-4 minutes on medium speed).
- Add eggs and vanilla. Let it mix for a minute. Add mashed bananas. **see TIPS
- Using wooden spoon, mix in sifted flour mixture. **see TIPS
- Stir in chocolate chips
- Keep the cookie dough in the fridge for about an hour or in a freezer for about 30 minutes.
- Preheat the oven to 350 F.
- On a silicon baking mat or parchment paper, drop 1 inch balls (the dough is soft and gooey)
- Bake for about 10-12 minutes, or until the edges turn brown. **see TIPS
- You don't have to mash bananas beforehand. Just add to the ripened whole banana in and let the mixer do the work!
- When baking cookies, don't over mix the dough. Using wooden spoon when mixing flour mixture will help.
- Don't open the oven door to 'sneak peak' if the cookies are done. Use the oven light to check or sneak peak the first batch and then follow the timing for the next batches. When you open the oven door, the temperature for the oven changes, which may cause the cookies to turn out... funny. :)