About this recipe:This cookie recipe is specifically for those who live at high altitude. It produces a soft and delicious cookie. To adapt it for regular altitude, increase baking powder to 2 teaspoons and reduce flour to 400g.
Makes: 60 cookies
440g plain flour
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
225g butter, softened
200g caster sugar
70g dark brown soft sugar
1 teaspoon vanilla extract
250g mashed banana
350g plain chocolate chips
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 190 C / Gas 5. Sieve together the flour, baking powder, bicarbonate of soda and salt, set aside.
In a large bowl, cream together the butter, sugar and dark brown soft sugar. Beat in the eggs, one at a time, then stir in the vanilla and mashed banana. Mix in the dry ingredients until just blended, then fold in chocolate chips. Drop spoons of the batter onto prepared baking trays.
Bake for 11 to 13 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
My cookies turned out great! They were so yummy and i added white and dark chocolate which was nice. I would say they were more like small cake cookies rather than the traditional cookie, so maybe next time I will only add one egg! - 18 Feb 2012
Halved the ingredients to make a small batch but used a mix of white and dark chocolate chips. They taste amazing and the texture is very soft and cakes which makes a nice change to the chewy/crispy cookie. - 30 Jul 2014