Deliciously Soft Banana Nut Chocolate Chip Cookies
Indulge in the delightful combination of ripe bananas and crunchy walnuts in these soft and chewy cookies that are a true crowd-pleaser. Inspired by the original Mrs. Fields recipe, this version brings together a perfect harmony of sweet and savory flavors, complemented by rich semi-sweet chocolate chips. Ideal for a cozy family gathering or as a sweet treat for friends, these cookies are easy to make and even easier to enjoy! Each bite reveals a scrumptiously warm interior, making these cookies irresistible and perfect for any occasion.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
all-purpose flour
2 2/3 cups (Measured)
baking soda
1/2 teaspoon (Measuring)
salt
1/4 teaspoon (Measuring)
light packed brown sugar
1 cup (Packed and measured)
granulated sugar
1/2 cup (Measured)
butter
1 cup (Softened)
large egg
1 (Beaten)
liqueur or banana extract
1 teaspoon (Measured)
ripe banana
3/4 cup (Mashed)
semi-sweet chocolate chips
2 cups (Divided)
walnuts
1 cup (Chopped)
Instructions
1
Preheat your oven to 300°F (150°C).
2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside to allow the ingredients to blend.
3
In a separate large mixing bowl, use an electric mixer to cream together the brown sugar and granulated sugar at medium speed. Add the softened butter and continue mixing until you achieve a fluffy, grainy paste. Scrape down the sides of the bowl as needed to ensure even mixing.
4
Incorporate the large egg, chosen liqueur or banana extract, and the mashed ripe banana into the butter-sugar mixture. Beat everything together at medium speed until the mixture is smooth and well combined.
5
Gradually add the flour mixture to the wet ingredients, mixing at low speed until just combined. Be careful not to overmix to keep the cookies tender.
6
Fold in 1 cup of chocolate chips and the chopped walnuts using a spatula or wooden spoon until evenly distributed throughout the batter.
7
Using a spoon or cookie scooper, drop rounded tablespoons of dough onto ungreased cookie sheets, making sure to space them about 2 inches apart.
8
To give your cookies an extra chocolatey touch, sprinkle 6 to 8 chocolate chips on top of each cookie before baking.
9
Bake in the preheated oven for 25 to 27 minutes, or until the edges of the cookies are golden brown. Remember that cookies will continue to cook slightly after being removed from the oven, so be careful not to overbake.
10
Once done, transfer the cookies to a cooling rack or a cool surface immediately to prevent further cooking.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor of these cookies?
These cookies feature a delightful combination of ripe bananas, crunchy walnuts, and rich semi-sweet chocolate chips.
What temperature should I preheat my oven to?
Preheat your oven to 300°F (150°C) before baking.
How long do these cookies need to bake?
Bake the cookies for 25 to 27 minutes until the edges are golden brown.
Can I use banana extract instead of liqueur?
Yes, you can use either 1 teaspoon of your chosen liqueur or banana extract.
What type of chocolate chips are best for this recipe?
The recipe calls for semi-sweet chocolate chips for a rich flavor.
Do I need to grease the cookie sheets?
No, you should drop the dough onto ungreased cookie sheets.
How much mashed banana is required?
You will need 3/4 cup of mashed ripe banana.
What kind of nuts are included in the recipe?
The recipe uses 1 cup of chopped walnuts for a crunchy texture.
How should the butter be prepared before mixing?
The butter should be softened to room temperature for easier creaming.
What is the suggested spacing for the cookie dough?
Space the rounded tablespoons of dough about 2 inches apart on the sheet.
Can I add extra chocolate chips on top?
Yes, sprinkle 6 to 8 chocolate chips on top of each cookie before baking for an extra chocolatey touch.
What is the inspiration for this cookie recipe?
This recipe is inspired by the original Mrs. Fields cookie recipe.
How should I combine the dry ingredients?
Whisk together the all-purpose flour, baking soda, and salt in a medium bowl until evenly combined.
What speed should I use to cream the butter and sugar?
Use an electric mixer at medium speed to cream the sugars and softened butter.
Should I beat the egg before adding it to the mixture?
Yes, the recipe specifies using one large beaten egg.
How should I add the flour mixture to the wet ingredients?
Gradually add the flour mixture and mix at low speed until just combined to avoid overmixing.
Is it important to scrape the bowl while mixing?
Yes, scrape down the sides of the bowl to ensure all ingredients are evenly mixed into the paste.
What tool should I use to fold in the chips and nuts?
Use a spatula or a wooden spoon to fold in the chocolate chips and chopped walnuts.
Why should I transfer the cookies to a cooling rack immediately?
Transferring them immediately prevents further cooking from the heat of the pan.
How many cups of flour are needed?
The recipe requires 2 2/3 cups of measured all-purpose flour.
What type of brown sugar is used?
Use 1 cup of light packed brown sugar.
How much baking soda is in the recipe?
The recipe uses 1/2 teaspoon of baking soda.
Can I skip the walnuts if I have an allergy?
Yes, you can omit the walnuts, though it will change the texture of the cookies.
What is the total amount of chocolate chips used?
The recipe uses a total of 2 cups of chocolate chips, divided between the batter and the toppings.
What texture should the butter-sugar mixture have?
It should be a fluffy, grainy paste after mixing.
Should the bananas be ripe?
Yes, using ripe bananas ensures the best flavor and sweetness.
Does the recipe use granulated sugar?
Yes, it uses 1/2 cup of granulated sugar in addition to brown sugar.
How many cookies does one scoop make?
Use rounded tablespoons for each cookie for standard sizing.
What happens if I overmix the dough?
Overmixing can make the cookies tough rather than soft and tender.
Are these cookies soft or crunchy?
These are designed to be soft and chewy with a warm, scrumptious interior.