Wednesday, May 1, 2013
Banana Chip/Chocolate Chip/Walnut Cookies
Make about 3 dozen
Recipe from 101 Cookbooks http://www.101cookbooks.com/
Husband-Tested in Alice’s Kitchen
These were served at Lost River Market & Deli’s Annual Meeting and were gone lickety split. So, I decided to give them a try at home to treat my husband and my band mates, and, well, of course, me. Because they are made with whole-wheat pastry flour and wheat germ, they are a bit healthier than a more traditional cookie. However, they really taste quite decadent and so your family will love them.
1¾ cups whole-wheat pastry flour (Regular all-purpose white flour will also work.)
½ cup wheat germ, toasted in a dry skillet
½ teaspoon baking soda
½ teaspoon baking powder
Scant ½ teaspoon fine grain sea salt
½ cup unsalted butter, room temperature
½ cup sugar
½ cup brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2/3 cup banana chips, chopped
1 cup chocolate chips (I used bittersweet chocolate chips.)
2/3 cup walnuts, toasted in a dry skillet and then chopped
Preheat oven to 375 degrees, racks in middle/upper middle. Line a couple of baking sheets with parchment paper.
Whisk together the flour, wheat germ, baking soda, baking powder, and salt. Set aside.
In a large bowl, or stand mixer, beat the butter until lightly and fluffy, then beat in the sugar until it is the consistency of a thick frosting. Beat in the eggs one at a time, incorporating each fully before adding the next, and scraping down the sides of the bowl a few times along the way (important!) Stir in the vanilla. Add the reserved flour mix in two increments, stirring/mixing a bit between each addition (but not too much.) By hand, stir in the banana chips, chocolate chips and walnuts - mix just until everything is evenly distributed.
Drop 1 heaping Tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 7 - 8 minutes, until barely golden on top and bottom. Resist over baking, they will come out dry and not as tasty. Cook on racks.
Note: If you don’t wish to bake them all at once, drop the dough by the Tablespoon onto a parchment lined baking sheet and then place in the freezer for about 30 minutes. Place the cookie dough balls into a freezer bag, seal the bag tight and place back into the freezer for later.