These might blow your mind.
Picture a banana bread studded with dark chocolate chunks- a really freaking amazing banana bread with dark chocolate chunks, mind you- but then warp the image of bread in your mind and turn it into a cookie. Got it? Yes, it’s true. It happened. Banana bread became a cookie, and now you can make that dream come true in your very own oven.
(This is a different recipe from my very favorite tried and true Banana Nut Bread, by the way- just to give it more of a cookie texture. But believe me, these still have a banana bread feel to them. You might be confused when eating them, but it will all make sense when you get a hint of the crispy outside and then the cakey inside. It’s a cookie that screams cake. In a good way, of course.)
Adapted from Homemade Delish’s recipe…
1/2 cup unsalted butter, room temperature
1 cup brown sugar
2 teaspoons glucose (totally optional)
1 egg, room temperature
2 large bananas, mashed
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup dark chocolate chips or chunks
- Preheat oven to 350° and line cookie sheets with parchment paper.
- In a large bowl, beat butter and sugar together until light and fluffy (about 3 minutes). Add glucose (if using) and egg, and beat for additional 3 minutes (scraping down sides of bowl).
- In a medium bowl, mash bananas and stir in baking soda; allow to sit for about 2 minutes. Add to butter mixture and stir until combined.
- In a medium bowl, whisk flour, salt, and spices together and fold into wet mixture until just combined. Fold in chocolate chips/chunks.
- Scoop tablespoon-sized amounts of batter onto parchment paper lined baking sheets and bake for 12-15 minutes (until golden brown). Allow to cool on racks.
- Glucose? I know, I know. I was just being fancy. I read that the famous Momofuku restaurant uses glucose in their cookies to make them chewy and I had to try it. Whatever- skip- you really don’t need it.
- No brown sugar? I was totally out when I made these cookies (shameful baker!), so I added a teaspoon of molasses to white sugar. Voila. Same thing.
- I kind of wish I added toasted walnuts to this batch, which would have taken in up a notch in the banana bread department. Oh well, you can if you want to.
- Dark chocolate… it’s a healthier choice, for sure. The Husband wished I had used a sweeter kind of chocolate (semi sweet or bittersweet), so wise up if you want something sweet- skip the dark and go for the sugared-up kind. Screw the antioxidants!
- Yes, these freeze well.