I love me some epic desserts, both the baking and the eating. Mile-high cakes, near 8-pound pies, and ice cream creations the size of Richard Branson's private island sing to me like luxurious leather Frye boots sing to other women.
Okay, those boots -- specifically, these boots -- happen to sing to me, too. Such.Beautiful.Boots. Swoon.
But, as my husband will be the first to point out, sometimes simple is better. Sometimes, he says, life just calls for chocolate chip cookies. (Don't you just love that guy?)
Oatmeal raisin cookies may be his new favorite, but he's never met a chocolate chip cookie he didn't love.
True story: Not too long ago, my bosses graciously treated the staff to lunch. And dessert. Because what would lunch be without dessert?
Fun Fact to interrupt True Story: Whenever I talk about my office, I'm usually saying one of two things: "I love my coworkers!" or "We had this awesome [insert name of dessert] today." We've got a dessert problem. And a dark chocolate problem.
Anyway, most of us were pretty full from lunch, so an executive decision was made to place the tray of oversized cookies in the communal space by our mailboxes. Over the next day and a half, the cookies disappeared, one by one. Can you guess what vanished by the end of the first day? Chocolate chip.
Say it with me: Everyone loves chocolate chip cookies. And, by extension, everyone is going to love these banana chocolate chip cookies!
These gems are some kind of magical hybrid, unlike anything I've ever tasted. Imagine banana bread and Nestle Toll House had a baby. This cookie is that baby. Soft, chewy, chocolatey, and... did I mention soft and chewy?
The banana flavor is subtle but the texture of the cookie is where the banana's presence really shines. These are, without a doubt, the chewiest cookies I've ever had. Even more than these. And they get even chewier the next day.
I'd imagine the cookies become chewier still the day after that but can't speak from experience. There were no cookies the day after the next day. Apparently, life not only called for chocolate chip cookies, it called for us to eat the whole darn batch.
One year ago: Pumpkin butter oat bars
Two years ago: Sausage kale breakfast strata
Three years ago: Pesto pasta with mushrooms & Brussels sprouts
Four years ago: St. Louis gooey butter cake
Banana Chocolate Chip Cookies
(adapted slightly from this recipe)
-makes 40 cookies
A few notes: Feel free to use whatever kind of chocolate you like in this. I used semi-sweet but think milk chocolate or even dark would be superb.
1 cup all-purpose flour
1/2 cup whole wheat flour
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup unsalted butter, at room temperature
1/2 cup granulated white sugar
1/2 cup light brown sugar, packed
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup very, very ripe (dark!) banana, mashed
1 cup old fashioned rolled oats
8 ounces semisweet chocolate chips
Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside. In a medium bowl, whisk together flours, salt, and baking soda.
In the large bowl of an electric mixer, beat butter and sugars on medium speed until light and fluffy, about 3 to 4 minutes. Reduce speed to low and add egg, vanilla, and banana, mixing until combined. Add flour mixture slowly, mixing until no white streaks remain. Stir in oats and then chocolate chips.
Drop dough by rounded tablespoonfuls onto lined baking sheets about 2 inches apart. Bake cookies until golden brown and just set, 12 to 13 minutes. Remove sheet to wire rack for 5 minutes before transferring cookies to wire racks to cool completely.
Cookies can be stored in airtight containers for up to 3 days. They can also be frozen for up to 3 months.