by Tammy Taylor~
*contains affiliate link
Recently I was so excited that my aunt was coming to visit! She agreed to stay with us at our house for a couple of days. Now this woman is the ultimate hostess when we stay with her, so I wanted to assure her stay at Chez Taylor was as comfortable as possible. I made a pork roast with veggies so it would be ready for her as soon as she arrived. And I prepared for breakfast by making buttermilk biscuits beforehand and cooking up scrambled eggs in my silicone muffin pan so we could have grab-n-eat breakfast biscuits the next morning. But c’mon, there needs to be something sweet (and CHOCOLATE) to snack on. Because I said so, that’s why!
Looking for ideas I stumbled upon a recipe shared over at Running With Spoons for a double-chocolate cookie with banana chunks. Hummm… I’m enticed! Amanda experimented with her version of the recipe until she got it just like she wanted it. I used her recipe as a base and changed it up to suit our tastes. The result? Everyone loved them at the family gathering. My baby sister, sporting an expression of bliss said, “What’s UP with these delicious cookies???!!!” LOL I promised I’d share the recipe with her, but why not share it with all of you as well??
I love that with the exception of the chocolate chips, these cookies are only sweetened with natural sugars in the banana and with honey. I knew my aunt is careful about what she eats and I thought this would be a delicious way to offer her something sweet without a ton of refined sugar.
So in a large bowl I combined 1.5 cup all-purpose flour, 1/4 cup cocoa powder, 1/2 tsp baking soda, and 1/2 tsp salt. I mixed it well & set it aside.
In a separate bowl I mixed the mashed banana, 1/2 cup honey, 1/4 cup coconut oil (measured then melted), and 2 tsp vanilla. My coconut oil was solid when I measured it before melting. I’ll have to see how (or if) this changes the recipe in the summer months when my coconut oil is typically pre-melted. LOL
Then I combined the contents of both bowls. Finally I stirred in 2/3 cup chocolate ships and then added the chopped banana, folding it gently so as to keep the chunks intact.
I covered the bowl with an inverted plate and placed it in the fridge for about an hour to firm the batter up a bit before baking. When it was time to bake the cookies I preheated my oven to 325ºF and brought out my batter and some cookie sheets. I used my *1.5 Tablespoon cookie scoop to measure out the dough for each cookie. After the cookies were loaded onto the cookie sheet I placed three or four chocolate chips on top of each cookie. Finally I used my clean hands to press the cookies slightly. These cookies won’t spread much while they’re baking so this step assures that the cookies are ‘cookie shaped’ when they’re done! LOL
Then I placed the cookie sheet in the oven and baked the cookies for 12-15 minutes. When they came out of the oven they seemed overly shiny to me. I was afraid that meant they might be undercooked. But it turns out the shininess is just the banana in the mixture. The cookies turned out beautifully fluffy, soft & chewy. And they were a HIT with our guests!
The 3 or 4 chocolate chips I’d placed on top of each cookie added quite a bit both to presentation as well as taste. So be sure not to skip that step! That explosion of chocolate with the first bite is just what I was after.
Soft & Chewy Double-Chocolate Banana-Chunk Cookies
Yield: about 20 cookies using 1.5 Tablespoon cookie scoop
- 1.5 cups All Purpose Flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 medium ripe banana, mashed (or 1/2 cup)
- 1/2 cup honey
- 1/4 cup coconut oil, measured then melted
- 2 tsp vanilla extract
- 2/3 cup chocolate chips
- 1 medium banana, cut into small chunks
- extra chocolate chips for topping cookies (optional)
- In a large bowl, combine 1.5 cup flour, 1/4 cup cocoa powder, 1/2 tsp baking soda, and 1/2 tsp salt, mixing well. Set aside.
- In separate bowl, mix the mashed banana, 1/2 cup honey, 1/4 cup coconut oil, and 2 tsp vanilla.
- Combine the wet ingredients with the dry ingredients, mixing until combined. Add 2/3 cup chocolate chips and stir to incorporate them into the batter. Fold in the banana chunks very gently to keep the chunks intact. Cover the bowl and place it in the fridge to chill for 30 minutes to an hour to firm the dough.
- Preheat oven to 325ºF. Using a 1 1/2 Tablespoon scoop, drop the dough onto your prepared baking sheet. The cookies won’t spread as they bake so you’ll want to use your fingers to flatten the dough slightly.
- Finally, press 3 to 4 extra chocolate chips into the top of the cookies.
- Bake for 12-14 minutes.
- Remove cookies from the oven. Cool the cookies on the baking sheet for about 10 minutes. Then transfer cookies to a baking rack to cool completely.
C’mon by & sit a spell! Come hang out at our ~TMH~ Facebook Page. It’s like sitting in a front porch rocker with a glass of cold iced tea – lots of good folks sharing! And you can also follow along on Pinterest, Twitter or GooglePlus.
To receive an email each time a new blog post goes live it’s EASY to