Hello everyone! I am terribly sorry that I haven’t been on for a long while! My days have been pretty busy the past month and a half but those are stories to tell for another time!
Right now I want to share with you my recipe for the best cookie I’ve ever tasted. If you know me, you’ll know that I adore chocolate chip cookies. ADORE them. So when I found a new, healthier way to make them I was up for the challenge! The cookie? Banana chocolate chip.
They are 66 calories (if you make them the way the directions want you to, they are. But I’m a rebel and make them a little bit bigger and add more chocolate chips so I’m sure mine have a some more calories in them!) and even if you’re not a banana person, no worries. My cousin absolutely hates bananas and yet enjoyed these cookies! You may have all the ingredients in your home already so when you feel the need to eat something sweet, this is the perfect solution!
Banana Chocolate Chip Cookies:
-1/3 cup butter, softened
-1/2 cup suger
-1/2 cup mashed ripe banana (1 medium sized banana should do the trick)
1/2 teaspoon vanilla extract
-1 cup all-purpose flour
-1 teaspoon baking powder
-1/4 teaspoon salt
-1/8 teaspoon baking soda
-1 cup (6 oz) semi-sweet chocolate chips *I use between 1 1/4 -1 1/2 cups. Adding a little more not only makes it sweeter but lightens the banana flavor if you don’t want that to overpower your taste buds
In a medium mixing bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture. Stir in chocolate chips.
Drop by tablespoonfuls (Like I said, I make them a tad bit bigger… Closer to a large spoonful size) 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 degrees for 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool.
Yield: 3 dozen (unless you make them jumbo-sized like mine, then its about 20 cookies to 2 dozen)
Keep in mind the dough is different than regular chocolate chip cookies. With the banana in there, it makes it almost elastic-like. The picture on the left are the cookies I just made about 20 minutes ago before sticking them in the oven!
I popped mine in for about ten minutes considering they are a little larger than what the recipe recommends. After taking them out, you’ll see that the bottom of the cookie looks a little golden brown while the rest of it is almost soft and almost doughy. If you let them cool for a few minutes, that doughy look will harden up a little.
I couldn’t resist waiting for too long before trying one! And like the title says, its perfection in a cookie! The texture is incredibly soft and the taste of both the chocolate chips mixed with the banana is both sweet and satisfying! The two flavors blend and balance each other well and the banana doesn’t throw anything off except that hint of extra taste.
So the final product, if I do say so myself, was delicious and I’m excited to share these today with my family and friends when we go on our picnic at the park later this afternoon! If you decide to try the recipe, please get back with me and let me know what you think! I truly hope you enjoy them if you feel adventurous enough to give it a go!