I've been baking lots of banana bread lately and while I love it, I wanted something different to do with my ripe bananas. I found this recipe and tweaked it some to make it mine. They have a very soft, cake-like texture. Enjoy!
Blue Ribbon Recipe
Tender and moist, these chocolate chip cookies were a HUGE hit in the Test Kitchen. They're like banana bread in a cookie form. Outside, there are crisp edges like a cookie. Inside, though, it's soft like banana bread. We opted to add chocolate chips and nuts. It's a classic flavor combination in banana bread and works just as well in these cookies.
Heat the butter in a small saute pan until it turns brown and smells nutty.
Remove from heat and add the white and brown sugars. Let sit for about 5 minutes to cool.
Pour into a large mixing bowl and add the egg and vanilla.
Mix in banana and sour cream.
In a separate bowl, combine flour, baking soda, baking powder, and salt.
Fold into banana mixture.
Fold in chocolate chips and nuts, if desired. Choose your own additions - you could also use raisins, toffee bits, pecans, etc.
Refrigerate dough for at least 30 minutes (dough will still be sticky). Drop a one-inch ball of dough onto cookie sheets 2-inches apart (about 1 1/2 Tbsp).
Bake at 350 degrees for 10-13 minutes or until the edges are brown.
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