Chef Plum’s Green Banana Flour Chocolate Chip Cookies
Since he was experimenting with a cookie recipe and wanted to judge the banana flour on its merits, he used no additional flours, and baked the cookies at a range of times to see which baking time produced the best cookie. Cookies that baked for longer than 12 minutes were too crisp and very thin. Cookies that baked for shorter than 10 minutes were thick and looked somewhat deflated. The time between was a sweet spot for flavor and texture.
Ingredients
- 4 ounces green banana flour
- .01 ounces baking soda
- Pinch salt
- 3.6 ounces butter (room temp is best)
- 1.6 ounces brown sugar
- 1/2 teaspoon vanilla extract
- 4.0 ounces granulated sugar
- 1 large egg, plus 1 egg yolk
- 1 cup semi-sweet chocolate chips
Instructions
- Pre-heat oven to 350˚F.
- In a small bowl, mix together the flour, baking soda, and salt.
- In a separate bowl, cream together the butter, sugars, and vanilla extract using a hand mixer or stand mixer with the paddle attachment until fluffy.
- Mix the eggs into the fluffy butter mixture.
- Combine the dry ingredients and the butter mixture and then fold in the chocolate chips.
- Make 1/2 oz balls of cookie dough and place on a sheet pan about 2 inches apart.
- Bake for 10-12 minutes. Cool and serve.