Chocolate Banana Cookies

Chocolate Banana Cookies
Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 2011 ed.), pg. 42.

The next time you have bananas on hand that are past their prime, you might consider making these cookies. I usually them for banana bread but now I have this option. These cookies are very soft with the exception of an occasional nut and those could be left out if you don't want them. The recipe makes 55 large cookies.

6 oz. semi-sweet chocolate, cut into pieces
2 1/4 cups sifted all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
Scant 1/2 tsp. salt
3 small or 2 large ripe bananas (to make 1 cup mashed)
5 1/3 oz. (10 2/3 TBS.) unsalted butter
1/2 tsp. vanilla extract
1 cup granulated sugar
2 eggs
6 oz. (generous 1 1/2 cups) walnuts, cut or broken into medium-sized pieces

Adjust two racks to divide the oven into thirds and preheat to 400 degrees. Line cookie sheets with parchment paper.

Melt the chocolate over simmering water.

 

Sift together the flour, baking powder, baking soda and salt.

Use overly ripened bananas.

Mash the bananas in a mixer on low speed (or you can use a potato masher or other tool).

Cream the butter.

Add the vanilla, beat well.

Add the eggs, one at a time, and beat well.

Add the sugar, mixing well.

On low speed, add half of the flour mixture.

Add the cooled chocolate.

Add the mashed bananas.

Add the remaining half of the flour mixture and beat only until smooth.

Stir in the nuts.

 Use a heaping teaspoonful for each cookie. Place them 2 inches apart on the cooking sheets. Bake for 12-14 minutes, reversing the pans half-way through to ensure even baking. They are done when the tops spring back firmly when lightly pressed. Remove from oven, let them sit for a minute before transferring them to a cooling rack.