Happy Monday everyone! It’s the start of another busy week, so I’m kicking it off with some good old fashioned chocolate chip cookies. But they’re not just any ordinary chocolate chip cookies. Oh no, they’re BANANA chocolate chip cookies! I don’t know about everybody else, but there are always bananas in our kitchen. For those of you who know me well or who’ve been following the blog, you know that I have pretty bad allergies to a number of different fruits. I’m allergic to the raw fruit flesh of apples, pears, peaches, nectarines, plums, cherries, honeydew melon, and pineapples. And those are the allergies that I’m currently aware of – there could be others lurking around!
Thus, bananas are a staple in our household because it’s one of the few fruits that 1) I can eat without swelling up like a blowfish, 2) are pretty much available in good condition all year-round, and 3) won’t make baked goods and foods like pancakes soggy. Bananas are one of my favourite thickening agents, not to mention it soothes an achy stomach. So in the words of Ralph Wiggum, “Go banana!” 😀
I baked two sets of cookies over the weekend for my grandpa’s birthday (chosen from my foodie murder mysteries by Joanne Fluke) and these were definitely the winner between the two kinds I made. I chose the Pineapple Delights recipe from Key Lime Pie Murder and Banana Chocolate Chip Cookies from Plum Pudding Murder. These are SO INCREDIBLY SOFT. Like melt-in-your-mouth soft. Handle with care soft. You get the idea. I’m pretty sure the softness of the cookies is due to the combination of butter and icing sugar. The resulting batter is practically like whipped cream, so airy and fluffy. These cookies are thin, delicate, flavourful cookies and I love them.
I had to tweak the oven temperature after the first batch came out though because the edges were too charred for my liking (I’m picky, what can I say?) and they were teetering on the edge of burned. Had I not taken the first batch out when I did, they definitely would have been crispy to say the least! So what you see in the photos is the second batch, which I adjusted by 50 degress fahrenheit. Perfect cookies!
Recipe for Banana Chocolate Chip Cookies (yields 3 dozen large or 5 dozen small cookies)
- 2 sticks (1 cup, ⅟₂a pound) softened butter
- 1 and ⅟₂cups powdered (confectioners) sugar (only sift it if there are lumps)
- 1 medium banana
- 1 teaspoon baking powder
- ⅟₄teaspoon salt
- 2 cups flour (pack it down when you measure it)
- 6 oz. package (or 1 cup) semi-sweet mini chocolate chips
- ⅟₂teaspoon lemon extract
- Beat the softened butter and the powdered sugar together until they look light and creamy. Add the half teaspoon of lemon extract and mix it in.
- Peel the banana and break it into chunks. Mix them in until they’re thoroughly mashed and the powdered sugar and butter mixture is smooth again.
- Sprinkle in the baking powder and salt, and mix them in thoroughly.
- Add the flour in half-cup increments, mixing after each addition. When the cookie dough is thoroughly mixed, mix in the chocolate chips by hand until they are evenly distributed throughout the dough.
- Line with your cookie/baking sheets with foil (**Deb’s note: I used parchment paper and it worked fine). Use a teaspoon to drop cookie dough 2 inches apart on the cookie sheets, no more than 12 cookies to a sheet. (**Deb’s note: you can always use a larger spoon to make larger cookies, or scoop as little or as much dough as you want to get the desired size. The cookie dough does spread, so just keep that in mind when dropping the dough on the cookie sheets).
- Bake the cookies at 400 degrees F. for 8 to 10 minutes, or until the tops are golden brown. (**Deb’s note: 400 degrees was way too hot for mine so I decreased the oven temperature to 350 degrees F. and the cookies turned out perfect. I also just baked them for 8 minutes).
- Remove them from the oven and let the cookies sit on the cookie sheets for 2 minutes. Remove the foil (or parchment paper) and cookies from the sheets, foil/paper and all, to a wire rack to cool completely.
Recipe taken from Joanne Fluke’s Plum Pudding Murder. New York: Kensington Publishing Corporation, 2009. Photographs taken by me. The recipe can be found on page 178.