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.

Texas Chocolate Muffins

Texas Chocolate Muffins
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 287.

We had a retirement brunch for a co-worker this week and I made these muffins and Maida's Bran Muffins. As she says in her introduction, these are not really muffins but more like brownie cupcakes. Keep an eye on your baking time. She says 33-35 minutes but they were done for me in 20 minutes. This recipe makes 12 large muffins.

1 cup sifted all-purpose flour
Pinch of salt
3 TBS unsweetened cocoa powder
8 oz. (2 sticks) unsalted butter
2 oz. unsweetened chocolate
2 oz. semi-sweet chocolate
1 1/2 cups granulated sugar
4 eggs
1 tsp vanilla extract
1/4 tsp almond extract
7 oz. (2 cups) toasted pecans, broken into large pieces

Preheat oven to 350.

Butter and line a standard 12-muffin pan.

Sift together the flour, salt and cocoa and set aside.

Melt the butter and chocolates together in a heavy saucepan over low heat. Stir with a wooden spoon until melted and smooth.

Remove the pan from the heat and stir in the sugar.

Stir in the eggs, one at a time.

Add the vanilla and almond extracts.

Add the dry ingredients, stirring until smooth

Add the nuts

The mixture will be thick and gooey. Add it to the muffin liners, filling to the tops.

Bake for 20 - 35 minutes (depending on your oven), until tester comes out clean or barely clean. Do not overbake. Cool on a rack. When cool, the muffins will develop a hard and crunchy crust.