A banana chocolate chunk cookie recipe that fuses the ideal characteristics of banana bread and chocolate chip cookies

The crucial to obtaining that rich caramel flavor will come down to cooking the bananas in a generous volume of butter gradually on the stovetop. As they slide apart in the warmth and darken in shade, they renovate into a toffee-like mixture that lends these cookies their alluring, Bananas Foster taste. That mixture then receives creamed with sugar and vegetable shortening to build a light and fluffy foundation, which is the key to that appealing crisp-yet-chewy texture. The shortening ensures that the facilities of the cookies remain comfortable. A generous volume of chopped bittersweet chocolate is included, and a quick roll in sugar tends to make them shimmer. The final result is something new, unexpected and undeniably scrumptious — ideal for banana lovers.

When searching for this recipe, never fret if your bananas are not entirely ripe. In truth, unlike with banana bread, overripe bananas never work as perfectly below due to the fact they induce the cookies to spread way too substantially. With just-ripe bananas, the starch allows hold the cookies alongside one another, and the caramelization will deliver out their all-natural sweetness.

If you’re nervous about caramelizing the bananas, bear in mind: The extra caramelized the bananas are, the additional flavor they will have. This dough is astonishingly forgiving thanks to the shortening, so do not be nervous. Go slow, choose your time — and permit the bananas achieve their whole flavor prospective.

Recipe notes: If you like to use chocolate chips in this recipe, you can use 1 3/4 cups in put of the chopped chocolate.

Cookie dough can be produced and refrigerated up to 48 hours in advance of baking. Cookies should be fashioned and chilled until finally agency just before baking, about 1 hour.

Baked cookies can be saved in an airtight container at home temperature for up to 1 7 days or frozen for up to 1 thirty day period.

• 1 cup (2 sticks/226 grams) unsalted butter, lower into 1/2-inch cubes
• 2 substantial bananas, peeled and about chopped into 1/4-inch parts (about 1 1/4 cups/236 grams), see headnote
• 3/4 teaspoon floor cinnamon
• 3 cups (375 grams) all-goal flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1/4 teaspoon baking powder
• 1 1/4 cups (250 grams) granulated sugar, divided
• 2/3 cup (150 grams) packed dark brown sugar
• 1/4 cup (48 grams) vegetable shortening
• 2 huge eggs, at area temperature
• 2 teaspoons vanilla extract
• 6 ounces bittersweet chocolate, roughly chopped (about 1 3/4 cups/169 grams), see headnote

Posture a rack in the middle of the oven and preheat to 350 degrees. Line 2 significant, rimmed baking sheets with parchment paper.

In a medium saucepan around medium warmth, melt the butter. Add the bananas and cook dinner, stirring frequently, right up until they tumble apart and have the overall look of chunky applesauce. Keep on cooking, scraping the bottoms and sides of the pot to protect against burning, until eventually the butter and bananas are lightly browned and quite aromatic, 10 to 12 minutes. Remove the pot from the heat, stir in the cinnamon, and let interesting to room temperature, about 20 minutes. (Bananas and butter will individual at this time.)

In a medium bowl, whisk alongside one another the flour, baking soda, salt and baking powder.

In the bowl of a stand mixer fitted with the paddle attachment, or using a huge bowl and a handheld mixer, combine the cooked banana mixture, 3/4 cup (150 grams) of the granulated sugar, the brown sugar and shortening. Beat on medium speed till fully put together but continue to a little bit gritty, 2 minutes. Transform the mixer off and include the eggs and vanilla. Blend on medium pace until finally light-weight and ribbony, scraping down the sides as needed, 2 to 3 minutes. Minimize the mixer pace to small, and steadily insert the flour combination, beating till just merged. Stir in the chopped chocolate.

Utilizing a No. 50 disher, or 2 rounded tablespoons, part out the dough and roll into balls about 1 1/2 ounces (45 grams) every single. Roll each ball in the remaining 1/2 cup (100 grams) granulated sugar. Position the dough balls at the very least 3 inches apart on the well prepared baking sheets and chill until agency, 15 to 30 minutes.

Bake the cookies, 1 sheet at a time, 12 to 14 minutes, rotating from entrance to back about midway by, until finally frivolously browned and the tops crack. Amazing a little on the baking sheets, then transfer to a wire rack and allow neat completely.

Energy: 212 Full Fat: 11 g Saturated Body fat: 6 g Cholesterol: 29 mg Sodium: 67 mg Carbohydrates: 28 g Nutritional Fiber: 1 g Sugar: 16 g Protein: 2 g.

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