Sunday, April 11, 2010

The Cake/Cookie Hybrid

This batch of cookies was my weekend favorite. I'm planning on making this recipe again - and again. And maybe a few more times.

The texture of these cookies was nothing like a regular cookie. They were like mini cakes... or muffin tops... or bread discs. They were so light and fluffy and wonderful.

Banana Chocolate Chunk Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup white sugar
1/2 cup brown sugar
1/3 cup butter
1/3 cup butter-flavored shortening
2 eggs
1 teaspoon vanilla extract
1 1/2 cups mashed ripe bananas (I used three bananas)
2 cups semisweet chocolate chunks

Preheat oven to 400 degrees. Line cookie sheets with parchment paper.

Combine flour, baking powder, salt, and baking soda in a bowl and set aside.

Cream the butter and shortening with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture and stir until just combined. Fold in the chocolate chunks.

I'd suggest refrigerating the dough for at least an hour or so. It still won't be easy to handle, but it will be better. And I'm sure it helps make them fluffier!

When ready to bake, drop by spoonfuls onto prepared cookie sheets. I'd say that my cookie dough goobery clumps were a heaping tablespoonful of dough. I say "goobery clumps" because working with this dough is messy - but oh so worth it.

Bake in preheated oven for 12-15 minutes. Mine only took twelve. They were perfect at twelve.

You can see my weird Megan Fox "toe thumbs."

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