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Mar 02

Banana chocolate chip cookies

This recipe gave me a lesson in the importance of flour in baked goods. Which is great, because – as I learned later – March is national flour month.

Anyway, this is another recipe that came about because of my sister’s bag-of-rotting-bananas deal.

Everything was pretty straightforward. Measure. Mix. Drop. Bake.

Except after the mix and during the drop part, I noticed the batter was pretty thin. Much thinner than a normal cookie dough.

“Huh,” I though. “Maybe it’s because it’s full of moist bananas.”

I dropped dough onto two trays and put them in the oven. Then I looked at the dough again. And realized.

I forgot half the flour!

The recipe calls for 2 cups. I remember measuring out two cup fulls. But remembered they were 1/2 cups, not 1 cups!

Whoops.

So I took the trays out of the oven. They’d only been in there two minutes. “Maybe I can just scrape the cookies off the trays, back into a bowl, add more flour, and start again.”

So I did that with one tray. But the chocolate chips had already melted, so I got a big blob of dark brown dough

I decided to put the other tray back in the oven, and just cooked them without the rest of the flour. I added flour to the chocolately dough, and put them in the oven, too.

One tray came out super flat. Like crepes. But they were really chewy.

The other tray came out looking like cookies, but dark brown. Not like banana chocolate chip cookies.

Both were edible, but not pretty.

Luckily, I still had enough batter to make another couple of trays. I added the right amount of flour, put them in the oven, and out came delicious and aesthetically pleasing cookies! (Everyone did wonder how I managed to get three completely different looking cookies out of one batch of dough.)

But lesson learned. Thank goodness for flour!

Recipe: Banana chocolate chip cookies

Adapted from simplyrecipes.com

  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 egg, room temperature
  • 1 cup mashed bananas (about 2.5 large bananas)
  • 1 teaspoon baking soda
  • 2 cups flour
  • pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup chocolate chips
  1. Preheat the oven to 350 degrees.
  2. Cream the butter and sugar until light and fluffy. Add the egg and continue beating until the mixture is light and fluffy.
  3. In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.
  4. Mix the banana mixture into the butter mixture. Add the flour, salt and spices and mix into the butter and banana mixture and mix until just combined.
  5. Fold the chocolate chips into the batter. Drop spoonfuls onto greased baking sheets. Bake 11 to 13 minutes or until golden brown. Cool on wire racks.

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