This heavenly chocolate chip cookie has a soft, cake-like texture made extra special with a subtle hint of cinnamon and nutmeg. Of course the bananas take the cookie to the next level.
These easy cookies are a perfect addition to school lunches. With a little planning you can have fresh cookies whenever you wish without having a sink full of dishes. Make and freeze the cookie dough on a weekend with help from the kids. wink, wink The night before school, take out a few cookies and bake them in the preheated oven for a couple minutes longer than the time in the recipe. No need to thaw the dough. No loss to essential fluffiness.
Use ripe bananas for more intense flavour. When mashing the bananas, be careful not to overly mash the bananas, you don’t want a totally smooth puree. A few small lumps in the banana mash is preferable.
One more tip: I use this method with almost all types of drop cookie I make. Instead of just dropping the cookie dough onto the pan, I like to cool the dough in the refrigerator for a couple hours and then form the dough into flattened balls. When the cookies are done they have a more uniform shape. Totally unnecessary, but my ocd will nag me if I don’t perform that step.
Banana Cake Chocolate Chip Cookies
- 1 cup butter, room temperature
- 1 cup brown sugar, packed
- 2 eggs
- 1 tsp vanilla
- 3 medium bananas
- 3 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup chocolate chips
- Preheat oven to 350 degrees F. Place parchment paper on cookie sheets.
- Sift together the dry ingredients, set aside.
- Using a fork (or a potato masher), mash the bananas in small bowl. Cream the butter and sugar, till light and fluffy. Beat in eggs and vanilla. Mix in mashed bananas. Add the flour mixture, and stir till just combined. Fold in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
- Bake in preheated oven for 12 to 15 minutes. Let cool on pan 5 minutes, remove to cookie rack.