Holidays to me mean pretty lights, Christmas carols in stores, light traffic on the roads, smiles everywhere you turn & a 10 day shutdown at work. The bay area weather gods have decided to dump rain this Christmas. That meant cookies to me 😀 I really like Martha Stewart’s recipe for chewy chocolate chip cookies. But a few years back, a friend was on a vegetarian diet for a few days. So I had to nix the eggs & I decided to replace it with bananas. That move turned out to be one those happy accidents. Now Z and my brother prefer cookies with banana. Every single time! No bananas = no cookies :/
Anyways, here we go: (tweaked from the original Martha Stewart recipe found here)
- 2 1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, melted
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups (about 12 ounces) dark chocolate chips. Martha Stewart’s recipe asks for 2 cups of semisweet chocolate chips. This isn’t a hard and fast rule. I’ve always liked dark chocolate. You can even substitute this with chocolate chunks instead of chips. The 2 cups is also completely upto you.
- 2 ripe bananas, sliced
- Preheat the oven to 325 deg.
- Mix melted butter + sugars together. I added the banana slices at this point
- Once the sugar is completely mixed in, add the eggs, vanilla extract, salt. Every recipe says you should add eggs one at a time. I didn’t understand this step for a long time, but once I tried it, it worked. Don’t skip this step. Make sure the egg is mixed in well, before you add the next.
- Add the AP flour in batches. Let it mix well, before you add the next batch. Also, do not over-mix.
- Add the chocolate chips & mix by hand. In the past I’ve added oatmeal, raisins. All of them made for pretty awesome cookies.
- Scoop the mixture using an icecream scoop onto a baking sheet lined with parchment paper. BTW, parchment paper = godsend!
- Place it in the middle rack & bake for around 14 minutes. Martha Stewart’s recipe asks for 8-10 minutes, but in the past the ovens that I’ve had neeeded atleast 14-15 minutes for making the perfect cookie.