Quick and easy recipe for Banana Choc Chip Cookies
150g butter, at room temperature
250ml sugar (white or brown would work)
2 large eggs, at room temperature
250ml mashed banana (+- 2 large)
625-650ml flour, sifted (adjust in accordance with the size of the bananas)
10ml baking powder
2.5ml bicarbonate of soda
500ml chocolate chips
5ml caramel essence
Preheat oven to 170 degrees celcius and grease a 23x30cm cookie sheet well.
Cream butter and sugar together until light and fluffy scraping the sides of the bowl halfway through. Add eggs one at a time, beating well between each addition. Fold in the mashed banana.
Add dry ingredients and beat well.
Just before you finish up, add caramel essence and mix through. You are looking for a very stiff batter. If it is too loose, add another 125ml flour but use your discretion.
This is a cake like cookie so the dough would be as stiff as normal cookie dough.
Drop teaspoon sized portions of batter, 2cm apart on the baking sheet. The cookies spread, but not much.
Bake for about 8 minutes depending on your oven. Watch your first batch and then adjust accordingly.
Recipe provided by Rumtumtiggs – a South African food blog by Tami Magnin.