Light And Fluffy Banana Chocolate Chip Cookies Food

BANANA CHOCOLATE CHIP COOKIES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 13-16 minutes or until edges are lightly browned. Remove to wire racks to cool.

LIGHT AND FLUFFY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat shortening and butter together in a bowl using an electric mixer until smooth and creamy. Add brown sugar and white sugar and beat until smooth. Add eggs, vanilla extract, and baking soda; beat until well mixed.
• Slowly mix enough flour into butter mixture until a thick dough forms; fold in chocolate chips. Spoon small mounds of dough onto a baking sheet, about 1-inch apart.
• Bake in the preheated oven until edges are lightly browned, 8 to 9 minutes.

LIGHT AND FLUFFY BANANA CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 375 F. Sift flour, baking powder and salt in a bowl. In the bowl of a stand mixer, cream butter flavored shortening and both sugars until light and fluffy. Add vanilla and eggs, mixing to incorporate. Stir in mashed banana.
• 2. Add dry ingredients and mix well, then stir in chocolate chips.
• 3. Scoop by tablespoonful onto an ungreased cookie sheet. Bake about 8 minutes until edges are light brown.
• 4. If you are going to dip them in some chocolate, melt the 1/2 cup of chocolate chips in a heat proof bowl over boiling water. Stir to help melt and when melted dip cookies.
• 5. If you don't dip them in chocolate, you might want to sprinkle them before baking, with a mixture of sugar and cinnamon. In fact make some both ways, you will love these cookies.

LIGHTER CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat the oven to 350 degrees F. Combine the oats, flour, baking soda and salt in a food processor and pulse until the oats are finely ground. Set aside.
• 2. In the bowl of an electric mixer, cream the butter, sugar and agave nectar until light and fluffy. Add the egg and vanilla and mix until smooth and glossy. Reduce mixer speed to the lowest setting and gradually add the flour mixture until just incorporated; stir in the chocolate.
• 3. Drop level tablespoons of the dough onto silicone mat lined baking sheets, 2 inches apart (12 cookies per sheet). Transfer the sheets to the refrigerator and chill the cookies until solid, about 30 minutes. Bake until lightly golden around edges, about 12 to 14 minutes, rotating the pans halfway through. Remove the baking sheets from the oven and let cool on the sheets for 1 minute; transfer to a wire rack to cool completely.

BANANA CHOCOLATE CHIP COOKIES

Steps:

• Melt the butter in a medium skillet over medium heat until foaming. While the butter melts, slice the banana in half across, then in half lengthwise to create 4 long pieces. Once the butter is melted and foaming, swirl the skillet and place the banana pieces cut-side down in the butter.
• Sauté the bananas, swirling the skillet occasionally, until nicely caramelized on the bottom and the butter smells rich and toasted and is deep golden-brown (see Cook's Note), 4 to 6 minutes. Transfer the bananas and browned butter to a small bowl and add the cinnamon. Use a fork to mash the banana.
• Whisk the flour, salt, baking powder and baking soda together in a medium bowl. Add the brown sugar and granulated sugar to the bowl and use the whisk to break up and incorporate the sugars into the flour. Add the egg, vanilla extract and the banana mixture and use a wooden spoon to stir until the ingredients are fully incorporated. Add the chocolate chips and then the walnuts if using and stir until just combined.
• Use a rubber spatula to scrape all the dough into the center of the bowl. Press plastic wrap directly on top of the dough and refrigerate for at least 1 hour or up to 24 hours. (The flavors will intensify as the dough chills.)
• Meanwhile, evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Grease 2 rimmed baking sheets thoroughly with more butter.
• Use a large ice cream scoop to scoop 6 mounds of dough (or have each one be 3 tablespoons) onto each prepared baking sheet, leaving 2 inches between each scoop. Bake the cookies, turning the baking sheets halfway through, until the edges are golden brown and the centers are very puffy and slightly domed, 12 to 14 minutes. (The centers will settle as they cool.) Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
• Store the cookies at room temperature in a tightly sealed container for up to 5 days.

BANANA CHIP COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, honey and banana. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips. , Drop by heaping teaspoonfuls 2 in. apart onto lightly greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.

NESTLE CHOCOLATE CHIP COOKIES (LIGHT VERSION)

Steps:

• Combine flour, baking soda, and salt.
• Beat together sugars, margarine and vanilla in a separate bowl. Beat in egg whites.
• Gradually beat in flour mix and water. Stir in chips and drop onto parchment paper covered baking sheet.
• Bake at 350°F for 10 to 12 minutes.

LIGHT & FLUFFY PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• Cream margarine and sugar.
• Stir in eggs, pumpkin,chips, and nuts and mix well.
• In a separate bowl, combine dry ingredients.
• Gradually stir dry ingredients into pumpkin mixture, and mix well.
• Drop by TEASPOON onto greased cookie sheet.
• Bake at 350°F for 12-15 minutes.
• DO NOT OVERBAKE.

BANANA CHOCOLATE CHIP MUFFINS (LIGHT)

Steps:

• Preheat oven to 375°F.
• Spray a 12-cup muffin pan with cooking spray.
• In a large bowl and using an electric mixer, beat together bananas, sugar, oil, egg, and vanilla until well mixed.
• In another bowl, stir together flour, baking powder, and baking soda; stir flour mixture into banana mixture.
• Stir in yogurt.
• Fold in chocolate chips.
• Divide among prepared muffin cups.
• Bake in centre of oven for 15 minutes or until a tester inserted in centre of muffins comes out clean.