- This topic has 1 reply, 1 voice, and was last updated January 15, 2015 at 12:00 am by .
- January 15, 2015 at 12:00 am #351519mos
Banana Chocolate Chip Cookies
2-1/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp salt
1 cup solid vegetable shortening, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large ripe bananas, mashed
2 tsp pure vanilla extract
1/2 tsp butter flavoring
2 large eggs
1 cup miniature semisweet chocolate chips
Preheat oven to 375 F. Line baking sheets with Silpat baking liners or parchment paper.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, cream together shortening, granulated sugar, and brown sugar on medium speed until light and fluffy. Add bananas, vanilla extract, and butter flavoring, mixing until combined. Blend in eggs, one at a time, beating well. Mixture will look a bit curdled.
Add the flour mixture to the egg mixture, half at a time, beating to combine. Fold in chocolate chips by hand. Refrigerate dough for 1 hour.
Drop cookie dough by heaping tsp 1-1/2 inches apart on prepared baking sheets. Bake about 12 to 15 minutes, until golden brown. Remove to racks and cool to room temperature.
Store Banana Chocolate Chip Cookies in a covered container up to 1 week. Yield: about 5 dozen cookies
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