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Friday, August 4, 2017

Banana Chocolate Chip Cookies





Make up these super yummy Banana Chocolate Chip Cookies. There are two great ways to make the recipe use the one that is perfect for you or double the recipe and try both.



2 cups all-purpose flour (255 grams)
½ teaspoon baking soda (3 grams)
1 teaspoon salt (7 grams)
½ cup (1 stick) unsalted butter (114 grams)
½ cup white granulated sugar (105 grams)
¼ cup dark brown sugar, packed (55 grams)
½ cup mashed very ripe banana (125 grams / 1 large banana)
1 whole egg + 1 egg yolk
1 teaspoon vanilla extract (4 grams)
1 ½ cups diced walnuts (180 grams)
1 ¾ cups chocolate chips (289 grams)

Preheat oven to 350F. Line cookie sheets with parchment paper.
Lightly whisk to combine the flour, baking soda and salt. Set aside.
If mixing by hand: microwave the butter in a medium glass bowl until completely melted.
If mixing with a stand mixer: on medium speed with a flat beater, beat the butter until smooth.
Add the granulated sugar and then dark brown sugar. Mix until well combined
Add mashed banana, mix until well incorporated.
Add whole egg and egg yolk one at a time and continue to mix until well blended.
Add the combined dry ingredients all at once. Mix until well incorporated, and then add and mix vanilla extract.
Stir in diced walnuts mixing well, and then add chocolate chips. Beat until evenly distributed all throughout the cookie dough.
Scoop Method: if using the scoop method, use a 1 ½-inch cookie scoop to drop the cookie dough onto the cookie sheets. Leave enough space between the cookies for the cookies to expand.
Freeze and Slice Method: If using the freeze and slice method, make 4 logs, each about 8 inches long, 1 ½ inches in diameter, by patting the dough in a sheet of plastic wrap to form each log. Tightly wrap each log separately, store in a covered container and freeze. When ready to bake, slice the cookie logs to about ½-inch thickness for each cookie.
Bake cookies one sheet at a time for 15 minutes. Remove from oven and allow to cool in cookie sheet for about 5 minutes. Transfer cookies with a spatula onto a cooking rack to cool completely. Wait for cookie sheet to cool completely before baking next batch of cookie dough.

Notes
The scoop method will yield about 3 dozen 2-inch cookies.
The freeze and slice method will yield about 4 dozen 2-inch cookies

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