Ingredients with Measurements:
- 2 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips
Special equipment needed:
- Mixing bowl
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add in the mashed bananas, eggs, and vanilla extract. Mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the chocolate chips.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are golden brown.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
375°F (190°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories per serving: 160
Total fat: 7g
Saturated fat: 4g
Cholesterol: 25mg
Sodium: 110mg
Total carbohydrates: 23g
Dietary fiber: 1g
Total sugars: 14g
Protein: 2g
Substitutions for ingredients:
- Instead of semisweet chocolate chips, you can use milk chocolate chips or chopped nuts.
- You can substitute the all-purpose flour with whole wheat flour or gluten-free flour.
Variations:
- Add 1/2 cup of shredded coconut to the dough for a tropical twist.
- Replace the chocolate chips with white chocolate chips and dried cranberries for a festive holiday cookie.
Tips and tricks:
- Use ripe bananas for the best flavor and texture.
- Don't overmix the dough to avoid tough cookies.
- Chill the dough for 30 minutes before baking for thicker cookies.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cookies, place them in a preheated oven at 350°F (180°C) for 5-7 minutes or until warm.
Presentation ideas:
Arrange the cookies on a plate and dust with powdered sugar for a simple presentation.
Garnishes:
Top the cookies with a drizzle of melted chocolate or caramel sauce for an extra indulgent treat.
Pairings:
Serve the cookies with a glass of cold milk or a hot cup of coffee.
Suggested side dishes:
Enjoy the cookies as a sweet snack or dessert on their own.
Troubleshooting advice:
- If the cookies spread too much during baking, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food safety advice:
- Use pasteurized eggs to avoid the risk of salmonella.
- Wash your hands and all surfaces and utensils that come into contact with the dough to prevent cross-contamination.
Food history:
The first chocolate chip cookie was invented in 1938 by Ruth Wakefield, who owned the Toll House Inn in Massachusetts. She added chopped chocolate to her cookie dough, and the rest is history.
Flavor profiles:
The cookies are sweet and chewy with a subtle banana flavor and bursts of chocolate.
Serving suggestions:
Enjoy the cookies as a sweet snack or dessert on their own, or serve them as part of a cookie platter at a party.
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