|Banana, Hazelnut and Chocolate Chip Cookies|
Chocolate Chip Cookies are delicious on their own. No doubt about that. However, a couple of days back when I baked Banana, Walnut and Chocolate Chip Muffins for breakfast, I wanted to incorporate the taste in something else as well, hmmmm.....may be cookies?? So I decided to make these cookies for Sunday afternoon tea.
Though these Banana, Hazelnut and Chocolate Chip cookies are already healthy(fruits and nuts are nutritious, aren't they?), I have tried to increase their health factor by replacing small amount of the all purpose flour with whole wheat flour. You can use the all purpose flour entirely if you want to.
I also replaced the walnuts with hazelnuts just for a little bit of twist and as expected they turned out great. I used frozen(thawed first) bananas for these cookies since I had some left over ones in the freezer. The resultant cookies turned out softer than I wanted them to. So the next time I make these cookies, I will use fresh ripe bananas instead. But if you like your cookies very soft, go ahead and use frozen bananas. You can replace dark chocolate chunks or buttons for the semisweet chocolate chips as well. Whatever you use, the result would be yummy!!!
Makes 12 cookies
90 gm all purpose flour
45 gm whole wheat flour
1/4 teaspoon salt
85 gm butter at room temperature
100 gm caster sugar
40 gm light brown sugar
1/4 teaspoon baking soda(soda bi carb)
1 medium egg at room temperature
1 teaspoon pure vanilla extract
1/2 cup mashed bananas
110 gm semisweet chocolate chips
50 gm hazelnuts, toasted, skin removed and quartered
Sift together the flours, salt and baking soda and whisk to mix all the ingredients thoroughly.
With the stand mixer on medium speed and using the paddle attachment, mix in both the sugars and the butter till the mixture is pale and fluffy.
Reduce the mixer speed to minimum. Add in the vanilla extract and the egg and mix only until combined.
Mix in the banana. Add flour and mix until just combined. Add in the hazelnuts and chocolate chips and mix until combined( do not over mix).
Refrigerate the mixture for about an hour. Line two baking sheets with parchment. Preheat the oven to 180 degrees C. Using an ice cream scooper(you can use your fingers instead), scoop out the mixture on the baking sheets about three inches apart. Bake in the preheated oven till the edges turn golden brown and the center is just set.
Place the baking sheets on a cooling rack for 5 minutes. Remove the cookies from the sheets and place on the cooling rack to cool completely. Enjoy these freshly baked Banana, Hazelnut and Chocolate Chip Cookies with a hot cup of coffee or tea.