Once a month I have the lovely opportunity to visit the incredible people over at Harry L. Dougherty Jr., D.D.S., M.S. For over a year and a half now, I’ve had the pleasure to be treated by this group of friendly individuals, who just make my monthly, sometimes, and especially lately due to my surgery, bi-monthly, visits that much more pleasant and enjoyable. With each visit, I like to bring them something to enjoy as a token of my appreciation. To thank them for everything they’ve done and continue to do for me. This whole jaw surgery has been quite the journey.
As each month draws near, I start to think “What should I make them this time?” I scour my mind, remembering, or at least trying to remember what I made the month before. I like to keep it fresh, often trying out new recipes for them to sample out. But alas sometimes I end up making some repeat recipes. My memory sucks sometimes. This month, however, I came across a great Chocolate chip recipe online and knew I just had to try it. I made it my own by taking it to the next level, combining Banana Walnut Bread with Chocolate Chip cookies, and lucky for them, they came out great.
Here are the players, in a game I like to call, Where is the Moist Cookie?
The first thing you want to do is chop down the walnuts into smaller pieces. This ingredient is optional, but this cookie is a cross between banana walnut bread and chocolate chip cookies after all, so they’re kind of important.
Chop Chop. Use a knife. It’s easy. Of course if you’d like to dirty another kitchen electric, grab your food processor. But why would you want to wash a multi-pieced piece of equipment?
That’s right, think again…..put it down and just grab a knife. You’ll thank me for it later.
Chop them down into smaller cookie sized pieces. Depending on how chunky you’d like them. Set aside for later.
Mix the dry ingredients. Grab a medium bowl, and add the flour.
Throw in some baking soda and salt. Whisk together and set aside.
Now, grab a large mixing bowl and a wooden spoon…we’re about to do the unthinkable.
Every so often (on easier recipes) I like to pay a little homage to the olden days and mix a batter/dough by hand. **Gasp** I know I know. But its a little exercise I like to do in order to not take my stand mixer for granted. I so easily forget the basics in the kitchen, often because I rely on the ol’ kitchenaid for everything.
So this recipe I made by hand, but please feel free to use a mixer.
To this bowl add a stick of butter. A room temperature stick of butter.
You know what? Let’s be bad and add another stick of butter. Live a little.
Paula Deen would be so proud of us right now.
Add some brown sugar.
And some granulated sugar. Both?!?!? You’re probably screaming right now. But yes, both. I want both in it.
Its like a waterfall of granulated sugar. These are very healthy cookies.
Mix with the wooden spoon. It helps if you have a sturdy spoon.
I know, I’m tired already and we’ve barely started…but no! No! I will not use any electronic kitchen helper. I am devoting myself to doing it manually.
Continue to exhaust your arms until the butter and sugar are creamy.
2 hours later…..
Okay not really 2 hours. More like 5-10 minutes. Okay okay, 4 minutes.
Add an egg and mix. Again.
Mix until well incorporated and add another egg.
Now add some vanilla extract and mix well.
And now for the secret ingredient. The trick to the moistness of these cookies…..shhhhhh. Come close.
A small box of Jell-O instant pudding mix. Sounds crazy. But it works. At first I was hesitant too….and then I became a believer.
No one needs to know, its our little secret. I wont tell, if you wont.
Add it to the batter and stir. Now for some fresh bananas. Mashed.
Once it is fully mixed. Its time to add our dry ingredients we set aside earlier.
Add it slowly and a little at a time.
Try not to over mix the batter at this point. Once the dry ingredients are incorporated, its time to add the goodies. The treasure bejewels.
Semi-sweet chocolate chip. Lots and lots of chocolate chips.
Fold the chips into the batter. You can switch over to a spatula for the folding technique.
Speaking of spatulas….
…Please give a warm welcome to the newest member of The Technicolor Kitchen family…
Just about the best rubber spatula out there. He’ll be making weekly appearances now, for sure.
So back to folding the chocolate chips.
Next ingredient is our chopped walnuts, which we so carefully worked on and set aside earlier.
Toss them in and fold as well.
The cookie dough is now complete and ready to be baked off.
We’ll need two things, a small ice cream scoop; to uniformly shape our cookies and ensure they are all the same size. This way they will bake evenly.
And we’ll also need a baking sheet lined with parchment paper. To make sure our precious cookies, that we worked so hard on, wont stick to the pan. Its like those PAM commercials, except the saving ingredient here is parchment paper. You know what I’m talking about? Yes? Yes? No? Okay, okay.
Scoop out six cookie mounds and make sure they are evenly spaced.
Bake in a pre-heated 350 degree oven for about 10-12 minutes, rotating the pan halfway through.
Once golden brown and cooked through, remove from the oven and allow to cool on the baking pan for about 5 minutes.
After five minutes, transfer cookies to a cooling rack and allow to completely cool.
At this point you may store them in an airtight container, or cookie jar. You can put them out on a plate and share with people. (I guess, if you’re feeling friendly, you could share).
Or you can keep them all for yourself, and hide them. Yea I like this idea better.
You can serve yourself a glass of milk and enjoy one or two or three.
WAIT!! Put the milk away. I have a better idea. You know what will make these cookies even more delicious? Beyond great? Pure amazingness?
Grab two cookies.
Turn them over. “What are you doing Jon? You’re talking like a crazy person.”
This is good.
Run over to the freezer and….
Oh yea….I took it there.
I’m a bad influence, I know. But we only live once.
Top the cookie, you know you want to.
Yup, that’s the best way to enjoy these cookies. Don’t believe me? Try it. I dare you to.
That was easy, quick, and delicious. Make these cookies the next time you are craving a moist chocolate chip cookie. Sandwich them together with some ice cream in the middle, be naughty. You deserve it. Enjoy.
Moist Banana Chocolate Chip Cookies
Adapted from Tastykitchen.com. I made them my own by adding the bananas, feel free to change it up as well.
- 2 sticks Unsalted Butter, At Room Temperature
- ¾ cups Brown Sugar
- ¼ cups White Sugar
- 3-½ ounces, weight Jello Vanilla Instant Pudding Mix (4-serving Size Box)
- 2 whole Eggs
- 2 teaspoons Vanilla Extract
- 1 cup Mashed Fresh Bananas
- 2-¼ cups Flour
- 1 teaspoon Baking Soda
- 1 pinch Salt
- 2 cups Semi-Sweet Chocolate Chips
- 1 cup Chopped Walnuts (Optional)
Preheat the oven to 350ºF and line your baking sheets with parchment paper. Set aside.
In the bowl of your mixer, combine the butter and both sugars until light and fluffy.
On medium speed, beat in the pudding mix, eggs, vanilla extract, and mashed bananas.
On low speed, mix in the flour, baking soda, and salt. Be careful to mix only until combined (do not over mix!).
Stir in the chocolate chips and walnuts (if using).
Use a measuring tablespoon to scoop out the cookie dough onto the lined baking sheets. Bake for 10-12 minutes, or until the cookies are just turning golden and the centers are just set.
Let cool on the baking sheets for 5 minutes, before cooling completely on cooling racks.
Makes about 3 dozen cookies.