Imported from Instagram

Banana Chocolate Chip Cookies

Name: Banana Chocolate Chip Cookies
Prep time: 25 min
Cook time: 18 min
Total time: 173 min
Yield: 11 servings
Cuisine: American
Ingredients: 2.25 cup all-purpose flour; 1 tbsp cornstarch; 0.5 tsp baking powder; 0.25 tsp baking soda; 0.5 tsp salt; 0.5 tsp espresso powder; 0.5 tsp cinnamon powder; 1 egg (Used with 1 egg yolk); 1 egg yolk; 1 cup dark brown sugar; 3 tbsp granulated sugar; 1 cup unsalted butter (Cold and cubed); 0.25 cup very ripe banana (Mashed); 1 tbsp vanilla bean paste; 1 cup semisweet chocolate; 0.5 cup milk chocolate; 1 tbsp milk powder

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Soft-centered cookies made with very ripe banana, cold butter, brown sugar, espresso, cinnamon, and a blend of semisweet and milk chocolate. They bake up crispy at the edges and gooey in the center.

11 servings173 minAmerican

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Ingredients

2.25 cup all-purpose flour
1 tbsp cornstarch
0.5 tsp baking powder
0.25 tsp baking soda
0.5 tsp salt
0.5 tsp espresso powder
0.5 tsp cinnamon powder
1 egg (Used with 1 egg yolk)
1 egg yolk
1 cup dark brown sugar
3 tbsp granulated sugar
1 cup unsalted butter (Cold and cubed)
0.25 cup very ripe banana (Mashed)
1 tbsp vanilla bean paste
1 cup semisweet chocolate
0.5 cup milk chocolate
1 tbsp milk powder

Steps

1
Add the all-purpose flour, cornstarch, baking powder, baking soda, salt, espresso powder, cinnamon powder, and milk powder to a mixing bowl. Mix the dry ingredients thoroughly, then set the bowl aside.
2
Place the cold, cubed unsalted butter in a stand mixer bowl or mixing bowl. Beat vigorously for 3–4 minutes, until the butter becomes creamy.
3
Add the dark brown sugar and granulated sugar to the creamy butter. Mix for 2–3 minutes, until well incorporated.
4
Crack in the egg and add the egg yolk. Whisk for 1–2 minutes, until the mixture forms a paste.
5
Add the mashed very ripe banana and vanilla bean paste. Mix until well combined.
6
Add the dry ingredient mixture to the wet mixture and mix just until combined. Do not overmix the batter.
7
Add the semisweet chocolate and milk chocolate. Mix just until the chocolate is distributed throughout the dough.
8
Line a baking sheet with parchment paper. Form the dough into 10–12 cookie dough balls and arrange them on the lined sheet.
9
Freeze the formed cookie dough balls for 2 hours or overnight.
10
Preheat the oven to 350°F.
11
Bake the frozen cookie dough balls for 16–18 minutes, until the edges are crispy and the centers remain gooey.
12
Let the cookies cool completely for 30–35 minutes before serving.

Notes

The source does not specify how many cookies to bake at once or the baking sheet spacing. The stated yield is 10–12 cookies, and the dough may be frozen overnight before baking.