It must be about twenty years ago now, but it seems like just yesterday, I lived across from a lovely lady caled Debbie. We shared a mutual love of crafts and cooking and became fast friends. It broke my heart when I had to move away. All of our children are grown up now and we are both grandmothers. During those years we lived across the street from each other we were pretty inseparable. Although we are still in touch, we are not as close as we once were. Sometimes I really miss her.
This is her Banana Chocolate Chip Cookie recipe which she shared with me way back when. Todd just loves them. My kids always loved them too. I never bake them but what I don't think of Debbie and smile in my heart at all the good times we shared. They are not a crisp cookie, but a soft cookie . . . almost like a little cakey pillow . . .
With just enough banana flavor . . . and chocolate chips as to make them very moreish. You will find that you cannot eat just one. You will find yourself reaching out for just . . . one . . . more. You will find that they don't last long at all . . . simply because you will find . . . that nobody will be able to leave them alone.
And that . . . my friends . . . is what a good cookie is all about.
*Deb's Banana and Chocolate Chip Cookies*
Makes 36Printable Recipe
Cake-like, moist, delicious and hard to leave alone. You will want to lock these away.
140g of plain flour (1 cup)1 tsp baking powder1/8 tsp baking soda1/4 tsp salt75g of butter, softened (1/3 cup)100g of sugar1 medium free range egg180g of semi sweet chocolate chips (1 cup)1 medium ripe banana, mashed (about 1/2 cup)
Preheat the oven to 190*C/375*F/ gas mark 5. Line several baking sheets with baking paper and spray with nonstick spray.
Cream the butter and sugar together until light. Beat in the egg and vanilla. Beat in the mashed bananas. Sift together the flour, baking powder,soda and salt. Stir this into the creamed mixture until completely combined. Stir in the chocolate chips. Drop by the tablespoon onto the prepared baking sheets.
Bake for 9 to 12 minutes until nicely puffed and just beginning to brown. Remove from the oven and let stand on the baking sheets for about five minutes before scooping off onto wire racks to finish cooling completely. Store in an airtight container.
