Yield: 55 Servings
|1 cup||Semisweet chocolate chips|
|2¼ cup||Flour; sifted|
|2 teaspoons||Double-acting baking powder|
|¼ teaspoon||Baking soda|
|2 larges||Bananas; very ripe|
|½ teaspoon||Vanilla extract|
|1½ cup||Walnuts; coarsely chopped|
Adjust two racks to divide the oven into thirds and preheat to 400 degrees.
Cut aluminum foil to fit cookie sheets. Place the chocolate morsels in the top of a small double boiler over hot water on moderate heat. Cover and cook until partially melted. Then uncover and stir until completely melted and smooth. Remove from the heat and set aside to cool. Sift together the flour, baking powder, baking soda and salt and set aside. In the small bowl of an electric mixer beat the bananas at low speed to mash them and make 1 cup of pulp. Set aside. In the large bowl of the electric mixer (without washing the beaters) cream the butter. Add the vanilla and sugar and beat well. Add the eggs one at a time and beat well. On low speed gradually add half the sifted dry ingredients, scraping the bowl with a rubber spatula and beating until mixed. Add the cooled chocolate and the bananas and beat until smooth. Add the remaining half of the dry ingredients and beat only until smooth. Stir in the nuts. Use a heaping teaspoonful (make these rather large) of the dough for each cookie. Place them 2 inches apart on the cut aluminum foil. Slide cookie sheets under the foil. Bake the cookies for 12 to 14 minutes, reversing the position of the sheets top to bottom and front to back once or twice to insure even baking. The cookies are done when the tops spring back firmly if lightly pressed with a fingertip. Slide the foil off the cookie sheet. Let the cookies stand for a moment and then, with your fingers ( or a spatula if you prefer), transfer the cookies to racks to cool.
NOTES : ****These are large, thick and soft!!! Recipe by: Unknown
Posted to recipelu-digest Volume 01 Number 304 by "Marie Smith" <craftee@...> on Nov 25, 1997