Best 5 Bettys Banana Chocolate Chunk Cookies Recipes

CHOCOLATE-BANANA BREAD COOKIES

Steps:

• In medium microwavable bowl, microwave chocolate chips uncovered on High 50 to 60 seconds, stirring every 30 seconds, until melted and smooth; cool 10 minutes.
• In large bowl, beat butter, bananas and egg with electric mixer on medium speed 2 minutes. Add cooled chocolate; beat 1 minute or until blended. Add cookie mix; beat on low speed 30 seconds or until soft dough forms. Stir in walnuts. Cover and refrigerate 30 minutes or until firm.
• Heat oven to 375°F. Onto ungreased cookie sheets, drop dough by 2 tablespoonfuls per cookie about 2 inches apart (refrigerate any remaining dough until ready to use). Bake 10 to 12 minutes or until puffed and dry on tops (centers will be very soft). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container, using waxed paper between cookie layers.

BANANA CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. Mash 2 of the bananas to measure 1 cup mashed; reserve remaining 1/2 banana. In large bowl, beat sugar, butter, vanilla, eggs and mashed bananas with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder and salt. Stir in chocolate chips and 1/2 cup walnuts.
• Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet.
• Bake 11 to 15 minutes or until set and edges begin to turn light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Mash enough of remaining 1/2 banana to measure 2 tablespoons mashed. In medium bowl, stir frosting and mashed banana until smooth and spreadable. Spread each cookie with about 1 tablespoon frosting. Sprinkle 1/4 cup walnuts over frosted cookies.

CHOCOLATE CHUNK BANANA BREAD

Steps:

• Melt the chocolate in a double boiler, stirring occasionally with a rubber spatula. (Alternatively, use a heatproof bowl set over a pot of simmering water, making sure the bottom of the bowl is not touching the water.) Flip a sheet pan upside-down, spray it with nonstick baking spray, and line it with parchment paper. Using an offset spatula, spread the melted chocolate in an even layer over the parchment paper. Place in the freezer to set, 30 minutes.
• In a small bowl, combine water and flax meal. Set aside to thicken, 30 minutes and up to overnight.
• Preheat oven to 350 F. Combine dry ingredients in a mixing bowl: both flours, baking powder, baking soda, salt, and cinnamon. Set aside.
• Put the bananas and vanilla extract in a plastic deli container, then purée with an immersion blender, 30 seconds. Add the puréed banana to a large mixing bowl along with canola oil, apple cider (or orange juice), the flax mixture, and the sugar. Stir to combine. Add the dry ingredients and stir just to combine, until there's no visible flour. Stir in the chopped pecans.
• Pull chocolate from the freezer and break it up into shards. Using a rubber spatula, fold the shards into the batter. The folding motion will further break up the chocolate, which is okay.
• Spray a standard loaf pan with nonstick baking spray. Scrape batter into the pan and smooth out the top. Tap the pan on a hard surface to settle the batter. In a small bowl, mix the sugar and cinnamon and sprinkle on top of the batter. Bake 1 hour.
• Banana bread is done when a cake tester comes out clean. Let cool completely in the pan, then run a knife around the edge, invert onto a plate, slice, and serve.

BANANA-WALNUT CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on mediumspeed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.
• Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.

BETTY'S BANANA CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375°F.
• Whisk together flours, salt and baking soda in a bowl.
• Cream butter and sugar until fluffy, reduce speed to low.
• Add egg and vanilla, mix until combined.
• Add banana.
• Add flour mixture and mix until just combined.
• Stir in oats and chocolate by hand.
• Line baking sheets with parchment paper and using ice cream scoop or spoons drop cookies onto sheets, spacing 2 inches apart.
• Bake until golden and just set, for about 12-13 minutes.
• Cool on sheets for 5 min before transferring to wire rack to cool completely.