Banana Macadamia Chocolate Chunk Cookies
With snow falling outside and a couple of very ripe bananas in my fruit bowl, there was only one thing to do: bake. It’s rare that I have the opportunity to bake anything with bananas, as much as I love to. The problem is: while brown bananas are perfect for baking and throwing in the freezer for smoothies at the ready, I also love to eat them. Some people think “ew” (beurk) when they see real brown bananas. I see sweet, as all the starch has turned to sugar. So if I can resist not eating them, then that means it’s time to turn the oven on.
Ever since I was a child, I have always associated snow outside with baking chocolate chip cookies inside. Classic chocolate chip cookies, using the recipe on the back of the Tollhouse chocolate chip bag. But those bananas were very tempting, as was the thought of smelling fresh baked banana bread. So, what did I do? I compromised, with a banana cookie. I used both white and whole wheat flour, mashed banana and chopped semisweet chocolate. I am (usually) a purist when it comes to my cookies – no nuts. But then I thought of the great combination of banana and macadamia nuts, and I couldn’t resist trying it out. After a few batches and playing with the recipe, it worked.
Now all the bananas are gone and the snow has stopped falling. It’s time to go back to the market for a new batch of yellow bananas; I’m sure by the time they are good and brown, it will be snowing again.
Banana Macadamia Chocolate Chunk Cookies1 cup (120 grams) white flour 1 cup (120 grams) whole wheat flour 1 tsp salt ½ tsp baking soda ¾ cup (170 grams) unsalted butter ½ cup (110 grams) granulated sugar ½ cup (100 grams) packed light brown sugar 1 egg 1 tsp vanilla extract 1 large ripe banana, mashed 1 cup (200 grams) chopped chocolate, dark or semisweet ½ cup macadamia nuts (70 grams, about 35-40 nuts), chopped
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Whisk together flours, salt and baking soda in a small bowl; set aside.
Cream together butter and sugars until pale and fluffy. Mix in egg and vanilla. Blend in mashed banana. Gradually add flour mixture; mix until just combined. Stir in chocolate and macadamia nuts, make sure they are well dispersed.
Using a small ice cream scoop if you have one (makes for same size cookies and even baking), drop dough onto baking sheets, leaving 2 inches between cookies ? they will spread. Bake for 12-14 minutes, depending if you like them soft and chewy or more firm and crispy around the edges.
Makes about 3 dozen cookies.