Banana Chocolate Chip Cookies.
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I had about 4 very ripe bananas, and wanted to do something other than banana bread or cupcakes. I love bananas from the point of them being yellow until they turn very brown. I usually freeze them for shakes, but these ones were really on their last leg.
I didn’t want to throw them away and my husband only eats green bananas. I know. He is a strange fellow.
After staring at them for 25 minutes, I knew a cookie was in order.
These were so ripe. As in, ‘I can’t peel the skin off without mashing the banana’ ripe. Perfect!
There is something about mashing bananas that I just love. Perhaps it is because I picture smashing the daylights out of a certain stuffed turkey.
Perhaps I just really love to mash bananas with a fork.
The dough was incredibly tasty.
I would know because I consumed spoonful after spoonful after spoonful after . . .
That’s not very motivating for the New Year.
The cookies have a cake-like texture. It is like eating a tiny slice of banana bread.
Or in my case, an entire loaf.
Banana Chocolate Chip Cookies
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup white sugar
2/3 cup butter, softened
1 teaspoon vanilla extract
1 cup mashed bananas
2 cups semisweet chocolate chips
Preheat oven to 400 .
Sift the flour, baking powder, salt, and baking soda together, and set aside.
Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
Bake for 10-12 minutes.
I hope you try these and love them as much as I did. Beware: you may consume an entire loaf of banana bread in the process.
Now, I must get back to lounging around and not cleaning up the kitchen. I’m enjoying watching Paula Deen fry sugar-free ice cream too much. That sounds like an oxymoron.