I’m not super in the mood for really ranting right now because I just ate about 2348923798426183492 calories worth of Nutella and french bread so I’m feeling a little sick and ogre-y. But it’s my first official post I guess so I’m sharing my lovely banana chocolate chip cookies with the world (Amy).
These cookies are so versatile and delicious. They accompany every occasion nicely, from long high school days where you need to remind yourself that there’s some good in this world Mr. Frodo, to happy nice weekends filled with being slovenly and watching Netflix instant watch like this one!
The original recipe is Martha Stewart, which makes it automatically reliable and classy. Clicking on the picture will send you to the link (maybe). I will also include below some tips I have learned from making these cookies repeatedly.
#1. Underbake, underbake, underbake. I like to make little challenges for myself when cooking, such as the challenge of picking up a cookie that is still mainly batter. If you are a pansy (Amy) and are concerned about salmonella, you can bake the cookies for the full 12-13 minutes. If you take them out a bit earlier though, they will be extra ooey and gooey and warm and melty. And if you are left with sloppy broken cookie pieces, you can totally just stick them in a mug and top it off with a lot of cool whip. Still classy.
#2. The bigger the better. This ties into the Underbaking tip too. Because the middle of cookies are usually the nicest softest part, increasing the size of the whole product increases the size of that. Also, these cookies look so nice when they are big and substantial looking.
#3. Add texture. I’ve found that adding chopped chunks of banana, in addition to the mashed ones, really really increases the flavor and intensity. Plus the banana pieces make the cookies even cuter and more colorful.
#4. Use the grossest bananas possible. The riper the fruit, the more concentrated and sweet the flavor will be! Although, lines should definitely be drawn somewhere, there is a thin line between delightfully ripe and straight up rotten.
#5. One should never forget to toast the walnuts/pecans/mac nuts before adding them. One should also never forget that they are toasting walnuts/pecans/mac nuts because they burn at the drop of a hat and then you will feel guilty and resolve not to waste them by eating them and then you will find yourself with a big bowl of inedible charred nuts that you and your friends are sadly gnawing on and not enjoying while watching Netflix.
That is all I can think of now. These cookies really are great; worth making over and over again, YUM : ) so I guess here’s to delicious chocolaty banana-y warmth and goodness and wonderful lazy weekends!