This is an original recipe from Debbie Fields, which I found and posted in a Recipezaar forum in response to a request. It prompted such positive replies that I thought I should post the recipe for others who might be searching for it, too. (Servings are calculated at 3 cookies each.)
- Preheat oven to 300°F
- In a medium bowl, combine four, soda and salt. Mix well and set aside.
- In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add egg, liqueur and banana, and beat at medium speed until smooth. Add flour mixture, 1 cup of the chocolate chips and walnuts, and blend at low speed until just combined.
- Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart.
- Sprinkle cookies with chocolate chips, 6 to 8 per cookie.
- Bake 25-27 minutes until cookie edges begin to brown.
- Transfer immediately to a cool surface.
These are really good! Great way to use up those ripe bananas!! I used chopped pecans and dark chocolate chips (that was what I had on hand). I also used pure vanilla extract in place of the banana flavoring that I didn't have. This recipe is a keeper!!!
I make these all of the time! They are the banana bread cookies that everyone always asks for!! It's a great use for almost black bananas!!
This are really moist and good! Made for a playdate with some friends and all the kids (and moms) ate them up. I left out the nuts because one of the kids has a tree-nut allergy, and DS was helping me make these and got excited about dumping the choco chips and put all 2 cups in the mix. Made for Photo Tag.