BANANA CHOCOLATE CHIP COOKIES
This recipe uses very ripe bananas, the ones which you would not want to eat. The riper the bananas are, the more flavor they have.
Provided by Evelyn Brown
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h15m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
- Cream the butter 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. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
- Bake in preheated oven for 12 to 15 minutes.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 39.2 g, Cholesterol 38.7 mg, Fat 13.2 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 7.8 g, Sodium 195 mg, Sugar 22.9 g
CHOCOLATE CHIP BANANA COOKIES
A delicious blend of all your favorite flavors, these sturdy little cookies vanish almost instantly!
Provided by Emily Vega
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Spread walnuts onto a baking sheet.
- Bake in the preheated oven until walnuts are toasted and fragrant, 5 to 7 minutes. Remove from oven and cool; coarsely chop.
- Whisk all-purpose flour, whole wheat flour, salt, and baking soda together in a bowl. Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until pale and fluffy; add egg and vanilla extract. Beat until just combined. Beat banana into creamed butter mixture until just combined.
- Stir flour mixture into creamed butter mixture until dough is just combined; fold in oats, chocolate chips, and walnuts. Drop heaping spoonfuls of dough onto the prepared baking sheets, spacing each mound about 1 1/2 inch apart.
- Bake on the center rack of the preheated oven for 6 minutes. Rotate pans and bake until edges are browned, 6 to 7 more minutes. Cool cookies on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 129.4 calories, Carbohydrate 16.1 g, Cholesterol 15.3 mg, Fat 7.2 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 75.2 mg, Sugar 9.7 g
ULTIMATE HIGH ALTITUDE CHOCOLATE CHIP COOKIES
If you're tired of having totally flat or stiff and tasteless chocolate chip cookies for the high altitude baker, then this is the recipe for you! If you like firmer cookies, increase the flour by 1/4 cup.
Provided by C Erik
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the butter, white sugar and brown sugar until smooth. Mix in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the batter just until blended, then mix in the chocolate chips so they are evenly distributed. Drop cookies by heaping teaspoonfuls onto ungreased cookie sheets spacing 2 inches apart.
- Bake in the preheated oven until the edges begin to turn golden, 12 to 15 minutes. Allow cookies to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 122.1 calories, Carbohydrate 17.9 g, Cholesterol 21.8 mg, Fat 5.3 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.2 g, Sodium 83.9 mg, Sugar 10.6 g
TOLL HOUSE COOKIE RECIPE, HIGH ALTITUDE, WITH GHIRARDELLI CHIPS
Make and share this Toll House Cookie Recipe, High Altitude, With Ghirardelli Chips recipe from Food.com.
Provided by rochsann
Categories Dessert
Time 35m
Yield 3 Dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Combine flour, baking soda, and salt in a small bowl.
- Cream butter, granulated sugar, brown sugar, and vanilla until it's a fluffy mixture. Scrape sides of bowl with spatula.
- Add eggs, one at a time, beating well after each addition. Tip: First, crack eggs into a cup or dish to ensure no bits of shell enter the butter/sugar mixture.
- Add flour mixture gradually, beating until mixed.
- Stir in chocolate chips.
- Stir in nuts (optional).
- Drop by rounded tablespoon onto a lightly greased cookie sheet.
- Bake for 9-11 minutes or until light golden brown around the edges and on the bottom of cookies.
- Cool on baking sheets for two minutes; remove to wire racks to cool completely.
- Repeat until all dough is baked into cookies. You can refrigerate the dough for baking later, bringing the dough to room temperature before baking.
- Enjoy! (And probably share).
Nutrition Facts : Calories 1557, Fat 102.3, SaturatedFat 62.3, Cholesterol 286.7, Sodium 1284.4, Carbohydrate 173.4, Fiber 7.4, Sugar 160.8, Protein 10.2
NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES (HIGH ALTITUDE)
It took me almost two years to clue into the fact that most of my formerly successful baking recipes were failing because I moved to a high altitude location. I've yet to try this high altitude recipe for chocolate chip cookies (from the back of the Toll House bag), but certainly plan on it the next time as the cookies I've baked with the regular Toll House recipe turn out flat as can be. The recipe specifies high altitude as 5,200 feet (or 1,585 meters). Feel free to substitute your favorite baking chip -- I like the chocolate caramel swirled kind.
Provided by WildFamily
Categories Drop Cookies
Time 20m
Yield 48-60 cookies, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375º F / 190º Celsius.
- Combine flour, soda and salt in a small bowl.
- Cream together butter, sugars and vanilla extract in a large bowl.
- Add eggs, one at a time, to butter mixture, beating well after each addition.
- Gradually beat flour mixture and water into the wet ingredients until well combined.
- Stir in morsels and nuts.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake 8-10 minutes or until golden brown.
- Cool on baking sheets 2 minutes, then transfer to wire racks.
- *For a pan cookie (15x10 inch jelly-roll pan): Grease pan, prepare dough as indicated above, spread into pan and bake 17-19 minutes.
Nutrition Facts : Calories 575.2, Fat 28.6, SaturatedFat 17.3, Cholesterol 87, Sodium 540.3, Carbohydrate 74.1, Fiber 3.1, Sugar 45.8, Protein 6.2
HIGH ALTITUDE CHOCOLATE CHIP COOKIES
This recipe from Chocolate Snowball by Letty Halloran, is altitude-adjusted for 3500 feet altitude and above; over 9,000 feet, reduce the butter by 1 or 2 tablespoons. To make jumbo cookies, scoop dough into twelve (1/3 cup) mounds, 4 to a sheet. Posted from an online site in response to a recipe request.
Provided by Molly53
Categories Drop Cookies
Time 40m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F and line baking sheets with parchment paper.
- Cream the butter, brown sugar and sugar together until fluffy.
- Beat in eggs and vanilla, scraping the sides and bottom of the bowl.
- Sift remaining dry ingredients together; mix into creamed mixture.
- Fold in chocolate chips.
- Scoop dough by tablespoon onto prepared pans.
- Bake until cookies are flat and light golden brown, about 20 to 25 minutes, depending upon size.
Nutrition Facts : Calories 230.6, Fat 10.7, SaturatedFat 6.5, Cholesterol 38.2, Sodium 212.9, Carbohydrate 31.2, Fiber 1.1, Sugar 18, Protein 2.6
HIGH-ALTITUDE BACON CHOCOLATE CHIP COOKIE SKILLET
Bacon and sea salt make this big, warm, gooey cookie sweet and salty. Serve it with a few scoops of vanilla bean ice cream.
Provided by Mimi Council
Categories Bake Cookies Chocolate Bacon Wheat/Gluten-Free Party Dessert Kid-Friendly Peanut Free Tree Nut Free
Yield Makes one 10-inch cookie skillet
Number Of Ingredients 14
Steps:
- Preheat the oven to 300°F.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, ¼ cup plus 2 tablespoons cane sugar, brown sugar, and vanilla extract. Mix on low until combined and no chunks of butter remain. Add the eggs and mix just slightly.
- In a separate bowl, add the flour, baking soda, and ½ teaspoon sea salt and whisk together. Add to the butter mixture and mix on low until a stiff dough forms. Add the chocolate chips and bacon and mix until combined.
- Press the dough into a 10-inch cast-iron skillet. Bake for 40 minutes, or until the cookie looks set in the middle.
- To make the topping: In a small dish, add the 1 teaspoon cane sugar and 1 teaspoon sea salt and mix together. Sprinkle the mixture on top of the cookie immediately after coming out of the oven.
- Serve immediately or store in an airtight container for up to 7 days.
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10 HIGH-ALTITUDE BAKING RECIPES THAT REALLY WORK
From allrecipes.com
Estimated Reading Time 4 mins
- Basic High-Altitude Bread. This homemade yeast bread dough can be used for sandwich loaves, naan, or even as a pizza crust. A little extra fat — coconut oil i this case — keeps the dough nice and soft even after baking.
- High Altitude Deep Dish Brownies. With slightly less flour than a typical brownie recipe, these fudgy treats have a higher percentage of wet ingredients (eggs, vanilla, melted butter) so they can stand up to that increased evaporation speed and stay mouthwateringly moist.
- Ultimate High Altitude Chocolate Chip Cookies. "I've lived in Colorado 20 years and this is the only chocolate chip cookie recipe that still tastes like Toll House but works at our altitude," says Allrecipe home baker Brycie S. A higher egg-to-butter ratio and less baking soda does the trick.
- High-Altitude Buttermilk Devil's Food Cake. Ideal for an 11-inch by 15-inch sheet cake or three-layer tower, this luxurious buttermilk cocoa cake calls for a higher-than-usual wet-to-dry ratio to account for the extra evaporation that occurs during baking.
- High Altitude Meringue for Pie. Your pretty pies deserve better than a weepy, flat meringue recipe. Enter, this foolproof cornstarch-fortified egg white whip that stays super-fluffy and strong at any elevation.
- High-Altitude Chocolate Cake. Melt-in-your-mouth decadent, this moist chocolate cake combines dessert and after-dinner coffee into one. (There's a full 1 ½ cups of hot coffee in the batter!)
- High Altitude Banana Chocolate Chip Cookies. Cakey and light, these healthy-ish cookies are similar in texture to muffin tops. An extra ¼ cup of flour and 1 teaspoon less baking powder are the only two adjustments needed to get these goodies ready for altitude.
- High-Altitude Challah. Yes, you can even ace braided bread at high altitudes! The key is reaching the proper yeast ratio, which you'll find while incorporating just enough flour while kneading the challah dough.
- High-Altitude Angel Food Cake. This airy angel food cake is practically cloud-like — the complete opposite of those dense and dry baked goods we mentioned earlier.
- Best High-Altitude Birthday Cake. Rich, moist, and tender even baked at 6,000 or more feet, this is the ultimate vanilla-almond cake to share at high-altitude birthday parties.
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