CHEWY BANANA CHOCOLATE CHIP COOKIES

Susan Din

By
@spatdi

These are great when you want something a little different!


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Rating:

Serves:

24-48 depends on dough ball size

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

2 stick
butter-room temperature
1 c
dark brown sugar-packed
1/2 c
granulated white sugar
1 large
egg
3/4 c
mashed banana (approx 2 lg bananas)
1 tsp
banana extract
1 tsp
real vanilla extract
2 2/3 c
all purpose flour
1/2 tsp
baking soda
3/4 tsp
salt
1/4 tsp
baking powder
1 bag(s)
semisweet, or dark chocolate chips
1 c
toasted chopped pecans

Directions Step-By-Step

1
CHOP YOUR PECANS IF NECESSARY, THEN TOAST IN A 350 OVEN 5-7 MINUTES.
2
TURN OVEN DOWN TO 300.
LINE 2 COOKIE SHEETS WITH PARCHMENT PAPER.
3
MEASURE FLOUR, SODA, SALT AND BAKING POWDER INTO A LARGE BOWL. USE A WHISK TO MIX WELL. STIR IN THE NUT PIECES AND THE CHOCOLATE CHIPS.
4
PLACE SOFTENED BUTTER IN A BOWL AND BEAT WITH AN ELECTRIC MIXER UNTIL FLUFFY. ADD THE SUGARS, EXTRACTS, MASHED BANANA, AND EGG.

BEAT WELL. MIXTURE WILL APPEAR SOMEWHAT SEPARATED, THIS IS NORMAL.
5
ADD DRY INGREDIENTS TO THE BUTTER MIXTURE BEATING ON MEDIUM SPEED UNTIL WELL MIXED.
6
I USE A FARBER LEVERED ICE CREAM SCOOP TO PORTION THE COOKIES, 6 TO A SHEET.
BAKE FOR 25-27 MINUTES UNTIL DEEP GOLDEN.

STORE IN AN AIRTIGHT CONTAINER WITH WAX PAPER BETWEEN LAYERS. THESE COOKIES ARE MOIST AND CHEWY, AND TEND TO STICK TOGETHER IF STACKED WITHOUT PAPER BETWEEN.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Dietary Needs: Soy Free
Other Tag: For Kids