Even though they are called Banana Bread Cookies (mainly because of the shape), the texture are super fluffy, moist and almost cake-like. Thanks to the use of the super ripe banana, they smelled and tasted 99% like banana bread. I can’t help but to open the cookie jar every now and then to get a whiff of that addictive aroma.
Since this is a super moist cookie, if you are stacking them together, try to line a piece of non-stick baking paper in between them to avoid sticking. If that is not an issue, then just skip this step and peel them carefully off each other.
Ingredients:
1 cup (140 g) all-purpose flour
¼ tsp salt
½ tsp + 1/8 tsp baking soda
¼ tsp ground cinnamon
6 tbsp (90 g) unsalted butter (softened at room temperature)
1/3 cup (80 g) light brown sugar
1/8 cup (38 g) caster sugar
1 egg yolk
1 tsp vanilla extract
1 large very ripe banana – mashed
¾ cup (160 g) semi-sweet chocolate chips
Makes about 18 cookies
Recipe source: America’s Test Kitchen Christmas Cookies 2012
The line up. I kept the super duper ripe banana in the fridge, hence the “burnt” look. 😛
In a medium bowl, mix the flour, salt, baking soda and cinnamon together with a whisk and set aside.
Add the softened butter together with both sugars in a large bowl and whisk together, using a stand mixer (fixed with paddle whisk) or handheld mixer, for 1 min.
Add in egg yolk and vanilla extract and continue to whisk until light and fluffy, about 2 mins.
Pour in the mashed banana and mix until just combined.
Combine the flour into the batter and whisk at low speed, until the flour just disappear. Do not over mix.
Lastly, add in the chocolate chips and use a spatula to fold them into the batter.
The batter will be wet and sticky and that is okay.
Refrigerate for at least an hour or more until chilled. This step is crucial for the success of the cookies. *Cookie dough can be stored up to 5 days in the fridge. Make sure you leave them it at room temperature for 30 mins before baking.
Preheat your oven at 190°C/375°F.
Using an ice cream scoop or table spoon, drop a dollop of batter onto a baking tray lined with non-stick baking paper. Keep them as least 2 inches apart as they will expand during baking.
Bake for 10 – 12 mins, until the edges are golden brown.
Allow to cool on the tray for 5 mins before transferring to a wire rack to cool further.
Store cookies in air tight containers or freeze for up to 3 months.
- 1 cup (140 g) all-purpose flour
- ¼ tsp salt
- ½ tsp + ⅛ tsp baking soda
- ¼ tsp ground cinnamon
- 6 tbsp (90 g) unsalted butter (softened at room temperature)
- ⅓ cup (80 g) light brown sugar
- ⅛ cup (38 g) caster sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 large very ripe banana – mashed
- ¾ cup (160 g) semi-sweet chocolate chips
- In a medium bowl, mix the flour, salt, baking soda and cinnamon together with a whisk and set aside.
- Add the softened butter together with both sugars in a large bowl and whisk together, using a stand mixer (fixed with paddle whisk) or handheld mixer, for 1 min.
- Add in egg yolk and vanilla extract and continue to whisk until light and fluffy, about 2 mins.
- Pour in the mashed banana and mix until just combined.
- Combine the flour into the batter and whisk at low speed, until the flour just disappear. Do not overmix.
- Lastly, add in the chocolate chips and use a spatula to fold them into the batter.
- The batter will be wet and sticky and that is okay.
- Refrigerate for at least an hour or more until chilled. This step is crucial for the success of the cookies. *Cookie dough can be stored up to 5 days in the fridge. Make sure you leave them it at room temperature for 30 mins before baking.
- Preheat your oven at 190°C/375°F.
- Using an ice cream scoop or table spoon, drop a dollop of batter onto a baking tray lined with non-stick baking paper. Keep them as least 2 inches apart as they will expand during baking.
- Bake for 10 – 12 mins, until the edges are golden brown.
- Allow to cool on the tray for 5 mins before transferring to a wire rack to cool further.
- Store cookies in air tight containers or freeze for up to 3 months.
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Rachelle
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