Banana Chocolate Chip Cookies
Banana Chocolate Chip Cookies are loaded with banana chips, huge Guittard super cookie chocolate chips, walnuts and my secret ingredient for bumping up the banana flavor in baked goods!
Ingredients
- 2 cups cake flour
- 1 1/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons Kosher salt more to top cookies
- 2 sticks unsalted butter, softened
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon Rodelle vanilla extract
- 1.5 teaspoons banana extract
- 10 oz (1 package) Ghirardelli Super Cookie Chips
- 1 1/2 cup banana chips, crushed plus more to top cookies
- 1/2 cup walnuts, finely chopped plus more to top coookies
Instructions
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Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
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Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
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Add eggs, one at a time, mixing well after each one. Add vanilla and banana extracts.
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With the mixer on low speed, add dry ingredients. Mixing until just incorporated. Fold in chocolate chips, walnuts and banana chips.
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Press plastic wrap against dough and refrigerate for 36 hours. Try not to eat the batter from the refrigerator while you wait.
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Remove dough from fridge and let sit for 15 minutes so it's easier to scoop.
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Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
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Scoop into big 2" golf ball sized balls and place onto baking sheet.
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Decorate with extra crushed banana chips, walnuts and a sprinkle of sea salt. Press to secure.
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Bake until lightly golden brown but still soft, 15 minutes. Transfer sheet to a wire rack for 10 minutes.
Notes
Adapted from my favorite Jacques Torres chocolate chip cookie recipe at NYTimes.com.