Ingredients Jump to Instructions ↓

  1. 2-1/4 cups all-purpose flour

  2. 1/2 teaspoon baking powder

  3. 1/2 teaspoon baking soda

  4. 1/2 teaspoon cinnamon

  5. 1/4 teaspoon nutmeg

  6. 3/4 teaspoon salt

  7. 1 cup solid vegetable shortening, at room temperature

  8. 1/2 cup granulated sugar

  9. 1/2 cup light brown sugar, packed

  10. 2 large ripe bananas, mashed

  11. 2 teaspoons pure vanilla extract

  12. 1/2 teaspoon butter flavoring

  13. 2 large eggs

  14. 1 cup miniature semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. 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. Yield: about 5 dozen cookies • More Cookie Recipes Banana Chocolate Chip Cookies Recipe Photo © 2007 Peggy Trowbridge Filippone, licensed to, Inc.


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