Chewy or cakey?

Do you have bananas that suffer from over-ripeitis? Try this cure.

People have opinions about chocolate chip cookies. Do you like them crumbly and puffed up high? Or thin, chewy puddles on the baking sheet? Personally, I am a chewy lover.

A batch of banana chocolate chip cookies I made to take to a gathering at the park last weekend ended up more on the cakey side. There was a hint of chew, but mostly cake. In my experience, it has been harder to achieve the type of chocolate chip cookies I prefer at home.

Despite the texture issue, these are flavorful cookies that went over well with our friends. I often have one or two bananas perishing in the fruit basket. Because I don’t like waste, I am always on the prowl for banana recipes other than my usual go-to banana bread. These cookies fill the bill. I made the recipe as-is this time. Next time, I will tweak it in an effort to achieve the holy grail of chocolate chip cookies – thin, caramely and chewy.

Banana Chocolate Chip Cookies

1 cup unbleached all-purpose flour
1/2 cup whole wheat flour (You could easily use 1 cup whole wheat and 1/2 cup white. No one would notice.)
1 teaspoon coarse salt (I didn’t have coarse salt so I use 3/4 teaspoon fine sea salt.)
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 large mashed ripe banana (1/2 – 3/4 cup)
1 cup old-fashioned rolled oats
10 ounces semi-sweet chocolate chips (Ghiradelli bittersweet chips would be even better.)

Preheat oven to 375 degrees F.  Whisk together both flours, salt, and baking soda in a bowl.

Put butter and both sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy.  Reduce speed to low.  Add egg and vanilla; mix until combined.  Mix in banana.  Add flour mixture; mix until just combined.  Stir in oats and chocolate chips.

Drop dough onto baking sheets lined with parchment paper by the rounded teaspoon, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 8 to 10 minutes.  Let cool on sheets on wire racks 5 minutes.  Transfer cookies to wire racks; let cool completely.  Cookies can be stored in airtight containers at room temperature up to 2 days. They taste even better the next day – more banana flavor.


Me:     A-

Scott: A

Luca:  A+

Alia:   A+