There are certain foods that just love each other…
peanut butter & jelly… bacon & eggs…. macaroni & cheese…
and bananas & chocolate!
And I had some perfectly over-ripe bananas on the counter just waiting to be used.
I hesitated a bit messing with chocolate chip cookies, but when I read that these were more like muffin tops in their taste and texture, I was sold.
Be warned, these are not your normal chocolate chip cookie, and they taste nothing like my “almost famous” chocolate chips cookies, but they are a surprisingly delightful treat.
Even Nick, who was skeptical with me messin’ with chocolate chip cookies, gave them a big thumbs up (and shared some of his photography talent by taking some of the photos I’m sharing today).
If you are looking for something different, and you love banana bread, muffins, and chocolate chips cookies, these are a must try.
Here is the recipe as posted yesterday on Rantings of an Amateur Chef:
Banana Chocolate Chip Cookies
2/3 cup butter, softened
1 cup sugar
2 ripe bananas, mashed
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
½ tsp salt
¼ tsp baking soda
2 cup chocolate chips
Cream butter and sugar until light and fluffy. Mix in the eggs, vanilla and bananas. Combine the dry ingredients in a separate bowl, then gradually add this to the creamed mixture and blend well. Stir in the chocolate chips. Chill dough for at least one hour. Drop by tablespoonfuls about 2” apart on baking sheets covered with parchment paper. Bake at 350° for 9-11 minutes until edges are lightly browned. Remove to wire racks to cool.
Cheers & Hugs,