Chunky Choc Banana Cookies
A chunky chocolate chip banana cookie that's soft, chewy and stuffed with Nutella. I mean... come on!
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Servings: 10 cookies
Ingredients
- 200 grams butter cubed and cold
- 100 grams white sugar
- 160 grams light brown sugar
- 150 grams ripe banana mashed, about 2 medium bananas
- 1 tsp vanilla essence
- 400 grams cake flour
- 1 ½ tsp baking powder
- 1 tsp salt
- 120 grams small dark chocolate chocolate chips or semi-sweet chocolate chips
- 200 grams Nutella separated and frozen
Instructions
- Start by placing 10 x 20g dollops (heaped tablespoon) of Nutella on a small baking tray that's lined with baking paper. Place in the freezer for 1 hour or until frozen.
- In a medium bowl, lightly soften the cubed butter. Note: you do not want the butter to be creamed or reach room temperature, so mix the butter using a wooden spoon, electric whisk or stand mixer just until the cubes have been broken up.
- Add white and brown sugar, and mix until just combined.
- Add the mashed banana and vanilla essence and mix until mostly combined. Note: the mixture will slightly separate so don't worry.
- Add the flour, baking powder and salt. Mix until there are no more flour pockets remaining.
- Add the chocolate chips and mix until just combined. Place in the cookie dough in the fridge for 30 minutes.
- Remove the cookie dough from the fridge and evenly separate the cookie dough in 10 balls (weighing around 110g each). Lightly flatten the dough and place a frozen dollop of Nutella in the center and seal, ensuring the cooking dough has jagged edges. Note: you don't want to the cookie drought o have smooth edges.
- Once all the cookie balls have been stuffed with Nutella, cover the cookie tray with gladwrap (without flattening the dough) and freeze for a minimum of 90 minutes. Note: do hot overcrowd the cookie tray when freezing. Also, the cookie dough can be frozen for up to 2 months.
- Preheat the oven to 205℃/400℉ (no fan) 30 minutes prior to baking the cookies. Line a medium baking tray with baking paper.
- Place 3-4 cookies on the prepared baking tray. The cookie with spread so allow a good amount of space in between. Bake for 18 minutes. Allow to slightly cool before digging in. Note: best enjoyed when freshly baked but I'm not that picky - it's always a the right time for a chunky choc banana cookie.