My mom always said “you should always have the ingredients on hand to make chocolate chip cookies.” She actually does say that. And to my credit, I consistently keep the ingredients stocked. You can never predict when the chocolate chip cookie craving will strike, but when it does, you’ll be glad you were prepared. Just this morning when I was reading the news (and when I say the news, I mean HuffPost Taste) and LA’s M Street Kitchen was being recognized for their “Chocolate Banana Cookie” which was essentially a large chocolate chip cookie topped with sliced banana – simple but freaking genius. So yeah, that had to happen today.
Don’t feel like trying to find 20 mouths to finish off 50 chocolate chip cookies that typically come out of one batch? Here’s the halved recipe below. Also, I wrapped the second half of the dough in tin foil and threw it in the freezer to make freshly baked chocolate chip cookies off the cuff at a later date.
Banana atop Chocolate Chip Cookie
1 stick butter, room temperature
3/4 cup brown sugar
1/4 cup bakers sugar
1 teaspoon vanilla extract
6 ounces (1 1/4 cup + 2 tablespoons flour)
~shallow 1/2 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup semi sweet chocolate chips
1 banana, thinly sliced
Preheat oven to 360. Cream butter and sugars until combined and fluffy. Add egg and vanilla and beat until smooth. In a separate bowl, whisk flour, salt, baking powder and baking soda together. Slowly beat in flour mixture until the entire batch is incorporated into sugar mixture. Stir in chocolate chips.
Drop 2 tablespoons worth of batter balls onto greased baking sheet. Bake for 9-10 minutes, or until edges are lightly brown but center is doughy. Remove and top cookies with banana slices. Bake for remaining 2-3 minutes, until cookies are desired level of doneness. Eat and smile, you’re in chocolate banana heaven.