jkath
Hospitality Queen
Here's a cookie whose recipe I kept changing and changing till I got it the way I liked it:
Banana Bread Chocolate Cookies
1 stick butter
1 c. light brown sugar
2 eggs
1 Tbsp vanilla
3 ripe bananas, mashed
1/2 tsp salt
3 c. flour
1 tsp. baking soda
1 tsp. baking powder
9 oz. E Guittard Chocolate Discs*, broken into halves (use a rolling pin
)
4 oz. semi sweet chocolate chips
*These come from Williams~Sonoma. They have a few different types, but I prefer the one with the highest cocoa content (less sweetness)
I mixed these ingreds in my KA mixer in this order. Then, using 2 spoons, drop by teaspoonfuls onto a baking sheet (I used one of those air-flow non-stick sheets, but if you're using regular cookie sheets, you may want to either grease them or use parchment paper, etc)
Bake @ 375 for 8-10 minutes.
The consistency is a lot like banana bread, and they have a similar appearance to persimmon cookies. (Don't expect them to get flat or golden)
Banana Bread Chocolate Cookies
1 stick butter
1 c. light brown sugar
2 eggs
1 Tbsp vanilla
3 ripe bananas, mashed
1/2 tsp salt
3 c. flour
1 tsp. baking soda
1 tsp. baking powder
9 oz. E Guittard Chocolate Discs*, broken into halves (use a rolling pin
)4 oz. semi sweet chocolate chips
*These come from Williams~Sonoma. They have a few different types, but I prefer the one with the highest cocoa content (less sweetness)
I mixed these ingreds in my KA mixer in this order. Then, using 2 spoons, drop by teaspoonfuls onto a baking sheet (I used one of those air-flow non-stick sheets, but if you're using regular cookie sheets, you may want to either grease them or use parchment paper, etc)
Bake @ 375 for 8-10 minutes.
The consistency is a lot like banana bread, and they have a similar appearance to persimmon cookies. (Don't expect them to get flat or golden)
