A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

MMMMMM Cookies. Banana Chocolate Chip Cookies to be precise

MMMMMM Cookies. Banana Chocolate Chip Cookies to be precise

People who love these cookies really really love these cookies.  Steve has been known to hide them if people are coming over. He’s bad at sharing.  I’ve made them as rewards for good tennis.  I send separate batches to Steve’s brothers and sisters so they each have their own container.  Again, they don’t share.

It’s a family recipe and I haven’t seen these anywhere else.  Someone somewhere probably makes a version, but it seems rare.  These are not just any cookie.  They are not just a regular chocolate chip cookie recipe with bananas added in.  They are more like little tea cakes.
Talk about hating to share
I actually don’t like sharing this recipe, but it’s not because I am trying to keep it secret.  It’s because if you don’t follow my instructions, the cookies won’t be good.  And sometimes people are just bad at following direction.  So, if you want to make these cookies, and ignore anything in my instructions, don’t blame the recipe.  Really, it’s not the recipe, it’s you.
Gathering up the ingredients
Steve was headed for Texas for 10 days and I wanted him to miss me.  So along with a nice dinner, I made him a batch of cookies to take with him.  First up was grabbing all the ingredients.
I’m not sure why that container of Cream of Tartar is in there except I must have been thinking of Snickerdoodles.  But that’s another post.
Overripe Bananas
What I am not showing you here are the overripe bananas.  These cookies depend on being moist, so you want to use the ripest, mushiest bananas you can find.  So I use a trick my sister taught me which is to throw overripe bananas into the freezer.
Then when you are ready to bake let them thaw, cut off one end, and squeeze out the contents into a flat dish to mash them.  It won’t be pretty.  The bananas will turn black, and they are really really gushy.  But they will be the best addition to your banana baked goods that you have ever used.
I use a potato masher to mash mine.  About 2 1/2 bananas for a cup–a mounded cup.
Banana Chocolate Chip Cookies
Preheat oven to 400 degrees Fahrenheit
Dry Ingredients:
2 1/2 Cups flour
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
Sift the flour over the measuring cups and level off to get your 2 1/2 cups.  Add the sifted flour back into the sifter.  Add the baking powder, baking soda, and salt to the flour in the sifter and sift again.  Do not skip this step (i.e., don’t just stir in the baking powder, soda and salt–sometimes lumps occur and trust me you do not want to bite into any of that unsifted).  Set aside.
Wet Ingredients:
1 Cup sugar
2/3 cup Crisco shortening
2 eggs
1 tsp vanilla
1 mounded cup mashed ripe bananas
Here I like to have everything measured out and ready to go so that I can smoothly add each ingredient to the running mixing bowl.  Especially the eggs so there is no chance of getting egg shell in the batter. They should be in separate bowls or ramekins.
Cream the shortening.  Add sugar and beat until light and fluffy.  Add eggs one at a time, beating after each addition.  Now add the vanilla, then the bananas and sifted ingredients alternating between the two.  I usually add by thirds.
Add in about 1 cup of chocolate chips or a little more if you wish and mix into the batter.
Drop onto the cookie sheet.  The best kitchen gadget tip I ever got out of a magazine was to buy these  small scoops to scoop and drop out dough.  So much easier than trying to use two teaspoons!
Here is the first tip you should not ignore.  Use Airbake cookie sheets.  These cookies can overbrown far too easily.  That layer of insulation will keep the bottom of the cookie from over cooking and browning too much.
Bake the cookies at 400 F for 8-10 minutes.  My oven runs fast so I check and usually take them out at 8 minutes.
They tend not to look done and this is the first place most people make their mistake and overcook them.  You do NOT want them lightly browned.  They will be pale.  Lightly touch the top of the cookie and if it is dry and doesn’t make an impression, take them out.
Let them cool a minute or two on the cookie sheet before removing to paper towels on the counter to cool completely.
As SOON as they are cooled put them into an airtight container.  And keep them there.  Never ever ever let them just sit out.  Keep that container sealed.  I don’t even know how to emphasize this enough.  A dry cookie is a terrible cookie.
There is a little bit of fuss to these cookies but they are so good it is worth it.  Similar to baked goods like banana bread, these taste even better the next day.

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