The first post of 2021 is going to be a super easy chocolate chip cookies recipe. I didn’t bake and posted for a couple of weeks now, since we were trying to make the most out of lockdown Christmas. We were busy decorating the apartment, watching lots of festive movies, and such. I wanted to bring something easy, but a little bit extra in this post. Just simple, straightforward, amazingly delicious chocolate chip cookies which turn out perfectly every single time.

We had some leftover Christmas candy (szaloncukor), some ripe bananas, so I decided to make something out of these. I love repurposing leftovers and create something new.

Cookie FAQ

• Use softened room temperature butter. Take the butter out of the fridge first thing in the morning so it’s ready to go when you need it.
• The egg should also be at room temperature.
• Don’t skip brown sugar. Both white and brown sugar are necessary for the right texture.
• You can skip the peanut butter, I’ve added it for extra flavour and because I’m a big fan of it.
• You can freeze the cookie dough. Roll it into balls, put them in the freezer. When you want to bake them, simply remove the dough balls from the freezer, set them on a parchment-lined baking sheet, and let them thaw. Then bake as usual.
• The texture is a little bit different than the traditional chocolate chip cookie. It is a bit cakier.
• You can add other things to the cookie dough if you prefer: raisins, walnuts, other types of nuts.

Let’s get started.

Ingredients

• 40 grams softened butter (3 tablespoons)
• 40 grams peanut butter (2,5 tablespoons)
• 80 grams white sugar (6,5 tablespoons)
• 80 grams brown sugar (5 tablespoons)
• 240 grams flour (1 cup)
• 100 grams chocolate of your choice
• 1 egg
• 1 ripe banana
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• dash of cinnamon
• vanilla extract
• pinch of salt

Instructions

1. Preheat your oven to 180 degrees Celsius.
2. Line a baking pan with parchment paper or a silicone baking sheet, and set it aside.
3. In a separate bowl, mix flour, baking soda, salt, and baking powder. Set aside.
4. Cream together butter, and sugars (brown and white) until combined.
5. Beat in eggs and vanilla until it becomes fluffy.
6. Mash the banana with a fork, and add it to the butter-egg-sugar mixture.
7. Mix in the dry ingredients until combined.
8. Cut the chocolate into small cubes (or you can use chocolate chips), and add it to the dough.
9. Roll about 2 tablespoons (depending on how large you like your cookies) of dough at a time into balls, and place them well separated, and evenly spaced on your prepared cookie sheets.
10. Bake in preheated oven for approximately 15 minutes. Take them out when they are just barely starting to turn brown.
11. Let them sit on the baking pan for 2 minutes before removing to the cooling rack.

This amount makes about 10 wonderful cookies.

One cookie provides: 252 calories, 7 grams of fat, 41 grams of carbohydrates, 6 grams of protein.

Happy baking!

If you enjoyed this recipe, then feel free to share your thoughts with me. 🙂

For other sweet recipes click here.

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