[Banana Recipes] Banana Chocolate Chip Cookies Recipe

Chocolate chip cookies get a boost of flavor from bananas, cinnamon, and nutmeg. These cookies are slightly crisp on the outside, yet light and moist on the inside. They may be stored in a covered container up to 1 week. Plan ahead to refrigerate the dough.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

2-1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

3/4 teaspoon salt

1 cup solid vegetable shortening, at room temperature

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

2 large ripe bananas, mashed

2 teaspoons pure vanilla extract

1/2 teaspoon butter flavoring

2 large eggs

1 cup miniature semisweet chocolate chips

Preparation:

Preheat oven to 375 F. Line baking sheets with Silpat baking liners or parchment paper. 

In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. 

In a large bowl, cream together shortening, granulated sugar, and brown sugar on medium speed until light and fluffy. Add bananas, vanilla extract, and butter flavoring, mixing until combined. Blend in eggs, one at a time, beating well. Mixture will look a bit curdled. 

Add the flour mixture to the egg mixture, half at a time, beating to combine. Fold in chocolate chips by hand. Refrigerate dough for 1 hour. 

Drop cookie dough by heaping teaspoons 1-1/2 inches apart on prepared baking sheets. Bake about 12 to 15 minutes, until golden brown. Remove to racks and cool to room temperature. 

Store Banana Chocolate Chip Cookies in a covered container up to 1 week.

                                                  Source: http://homecooking.about.com