CHEWY BANANA CHOCOLATE CHIP COOKIES
Rating:
☆☆☆☆☆ 0 votes
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
How to Make CHEWY BANANA CHOCOLATE CHIP COOKIES
- 1CHOP YOUR PECANS IF NECESSARY, THEN TOAST IN A 350 OVEN 5-7 MINUTES.
- 2TURN OVEN DOWN TO 300.
LINE 2 COOKIE SHEETS WITH PARCHMENT PAPER. - 3MEASURE 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.
- 4PLACE 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. - 5ADD DRY INGREDIENTS TO THE BUTTER MIXTURE BEATING ON MEDIUM SPEED UNTIL WELL MIXED.
- 6I 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.
