Merry Christmas Eve, everyone! We’ve finally made it to the last day of #12daysofcookies. And, since I always save the best for last, I decided to share my all-time favorite cookie, the banana bread chocolate chip cookie. Yes, you heard correctly. A chocolate chip cookie that tastes like banana bread. *Mind blown*
Day 12: Banana Bread Chocolate Chip Cookies
If you can’t tell already, I’m a fan of any recipe that is quick and easy. And this cookie recipe definitely checks that box. Better yet, it combines the flavors of two of my favorite classic desserts: banana bread and chocolate chip cookies. Even better yet, its a great
excuse way to use up any overripe bananas that are about to go bad.
These cookies have a cake-like texture usually found in muffins or banana bread, so if you like crispy cookies, this recipe is not for you. Luckily I’m partial to par-baking, so these cookies are right up my alley. Also, they tend to flatten out when baking. But if you shape your dough into a circle when on the cookie sheet and add a little extra batter (about the size of a teaspoon) to the middle of your cookie dough, you can keep your cookies from looking like pancakes.
If you visit the blog often, you’ve probably noticed that it received a facelift over Thanksgiving weekend. I’ve been wanting to change the blog’s look and feel for quite a while now, but was always too busy to do anything substantial. Thanksgiving week gave me the time I needed to relax and take care of some blog housekeeping items that were long overdue. Though most of the changes I wanted to make to the site should have already taken effect, I still need to take care of a couple loose ends. If you see a missing picture or an incorrect link, I should hopefully have that taken care of soon.
With housekeeping items out of the way, I’m excited to announce that in the spirit of the Holidays, this is the second year I will be doing the 12 Days of Cookies! So make sure to visit the blog every week for a few cookie recipes I’ve enjoyed this year.
Welcome to Day3: Gluten-Free Coconut Flour Chocolate Chip Cookies. Though Hailey might not approve of these cookies (as you could probably tell by her aversion to coconut macaroons versus her love of macarons in yesterday’s post), this has to be one of my favorite cookie recipes this year. In fact, every time I’ve made these cookies, they’ve been a hit.
The last time I made these cookies was for a movie night hosted by one of my coworkers. There were suppose to be around eight or ten of us attending, so I decided to double the batch (to 24 cookies), just to be on the safe side. That said, I still thought I would have a couple leftover for
a snack breakfast the next day. Boy, was I surprised. The cookies were gone in a snap. In fact, people raved about them days after the movie night. I still sometimes get asked for the recipe.
Here’s why I love these cookies so much: 1) They are incredibly easy to make, and only take about 20 minutes from prep time to finished product. Whenever I’m craving something sweet but don’t want to put in the work, I turn to this recipe. 2) For being a member of the dessert category, these cookies are moderately healthy. 3) These cookies are bite-sized (read portion control!), making these the perfect accessory for the holiday season.
Gluten-Free Coconut Flour Chocolate Chip Cookies (Recipe adapted from The Detoxinista)
1/3 Cup of Coconut flour
1/4 Cup of Coconut Oil, Melted
1/4 Cup of Maple Syrup
1 Tsp. of Vanilla
1/4 Tsp. of Salt
1/3 Cups of Semi-Sweet Chocolate Chips
3-4 Pinches of Toasted Coconut Flakes
Mix together the flour, oil, maple syrup, vanilla, salt and eggs until the batter starts to come together. *Note: the batter will appear to be very wet.* Mix in the chocolate chips and coconut flakes. Using two spoons, shape the cookie dough roughly into a ball and drop onto a cookie sheet. Use one of the spoons to gently flatten the cookie. **Note: as these are gluten-free, the cookies won’t spread on their own. Keep that in mind while shaping and flattening the cookies.** Bake at 350 degrees for approximately 10-12 minutes or until the bottom edges turn golden.
Makes 12 cookies.
It’s truly been a great year. We traveled to Europe, had an awesome summer (Los Angeles Summer 2014), Hailey moved to New York, and — oh yeah — started a food blog! Almost exactly a year ago, Hailey and I sat at my dining room table and, over a cocktail, decided to start a food blog together. Now, to celebrate the best year yet, we’ve decided to do something sweet. Welcome to the 12 Days of Cookies!
Day 1: Copycat Levain Bakery Chocolate Chip Cookies
When Hailey was in town the other week, we put our baking expertise to the test with a copycat chocolate chip cookie recipe for one of our favorite bakeries in New York City: Levain Bakery.
The first time I had a Levain Bakery cookie was when my friends and I traveled to New York City in February 2013. While the rest of us suffered from pretty severe jetlag (read sleeping till the afternoon), my roommate Marta did not and decided to explore the city on foot. And, boy am I glad she did. On the Sunday before we were to leave the city, Marta (the heavenly cookie-bringing angel she is) brought us back four Levain cookies.
I can’t say enough about these cookies. They are dense yet slightly cakey, rich but not too rich, and one cookie will leave you satisfyingly full yet always craving more. (Last September when we went to NYC to visit Hailey, I asked Marta to buy me $20 worth of Levain cookies. If that’s not enough proof to how good these cookies actually are, then I don’t know what is).
The copycat recipe that Hailey and I found tastes pretty close to the original, but misses slightly. I can’t really put my finger on it … it doesn’t really capture the “dense but cakey” texture. Don’t let that deter you from this recipe. It’s a great cookie, and I’ll admit that Hailey and I ate our share right out of the oven.
I’ll leave you with this video.
Copycat Levain Bakery Chocolate Chip Cookies (adapted from the Brown Eyed Baker)
3 Cups of Bread Flour
1 Tsp. of Baking Powder
¼ Tsp. of Baking Soda
¾ Tsp. of Salt
1 Cup of Cold Butter, cut into cubes
¾ Cups and 4 Tsp. of Brown Sugar
½ Cup of Sugar
2 Eggs, cold and beaten
1 Tsp. of Vanilla Extract
1 ½ Cups of Semi-Sweet Chocolate Chips
Mix together the bread flour, baking powder, baking soda and salt, and set aside.
In another bowl, using an electric mixer or stand mixer, mix the cold butter together until it comes together as one lump. Add the brown and granulated sugars and continue to mix for another couple minutes, or until the sugars are completely mixed into the butter. Slowly add the beaten eggs and vanilla extract, beating at a medium speed until the dough appears lumpy. Reduce the electric mixer speed and slowly add the flour mixture. *Note: the dough will be thick.* Add the chocolate chips and refrigerate the cookie dough for a half an hour. **Note: we ended up skipping the refrigeration time, but it’s important as it helps refreeze the butter (fat) keeping the cookie dough stiff as you place it in the oven.**
After the cookie dough has time to set, heat your oven to 375 degrees. Roughly divide the cookie dough into 12 balls. ***Note: they shouldn’t be perfectly smooth and will be quite large — between the size of a golf ball and a tennis ball.*** Bake for approximately 18-20 minutes or until golden on the top. Do not over bake!
Makes 12 servings.
**Note: Hailey and I received some suggestions via email to correct the cookie texture. Try substituting the bread flour for 2 cups of all-purpose flour and 1 cup of cake flour. Further, rather than 3/4 cup and 4 teaspoons of brown sugar, use 1 cup of brown sugar. Thanks for the suggestions!
Happy Thanksgiving! It’s been a while my friends. I wish I could say I’ve been gone on some type of adventure where cell service was limited and there’s no outlet to plug in my trusty mac book. But alas, that would be a lie. As an editor, I’m never more than 10 feet and a back pocket away from my laptop and phone. I have no excuse for this blogendous (horrendous blog faux pas) occurrence. I can only offer you a story and these cookies and hope you will accept my post.
Thanksgiving: the time to give thanks and appreciate those around you. And, let me tell you, I’m feeling pretty darn thankful y’all. I have a great family, amazing friends, crazy/cute cats and an awesome job. I get to travel when I want (I just recently got back from a trip to Washington, D.C. and Indianapolis to visit my friend Sami and my brother respectively). I eat what I like (look for new restaurant reviews from me and Hailey in the coming weeks). And to top it off, I spent last weekend catching up with Hailey and our close friends. What can I say; I live the life.
I made these cookies a few weeks ago when I was going through my “let’s put pumpkin in everything” phase. I love these cookies because they are extremely soft and moist without being too cake. Plus, give me something that combines chocolate and pumpkin and I’m happy. So stir things up this year at your Thanksgiving feast by switching out the boring old pumpkin pie for some of these pumpkin chocolate chip cookies!
Pumpkin Chocolate Chip Cookies (adapted from Sally’s Baking Addiction)
1/2 Cups of Butter
1/4 Cup of Brown Sugar
1/2 Cup of Sugar
1 Tsp. of Vanilla Extract
10 Tbsp. of Pumpkin Puree
1 and 1/2 Cups of Flour
1/4 Tsp. of Salt
1/4 Tsp. of Baking Powder
1/4 Tsp of Baking Soda
2 and 1/2 Tsp. of Cinnamon
1/4 Tsp. of Nutmeg
1/4 Tsp. of Cloves
2/3 Cups of Chocolate Chips
Melt butter and combine with both sugars in a medium-sized bowl until fully combined. Stir in vanilla extract and pumpkin puree and whisk until smooth. Set the wet mixture aside.
In a larger bowl, mix the dry ingredients (flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves). Stir in the wet mixture into the dry ingredients and mix until fully combined. Add the chocolate chips and fold into the cookie batter. If the dough is soft, refrigerate for a minimum of 30 minutes or until the dough begins to firm up.
Once the dough is firm, roll the batter into balls and place on a cookie baking sheet. Flatten each cookie dough ball slightly to help the cookies spread. Cook at 350 degrees for 8-10 minutes or until the edges look slightly firm. Don’t worry if the cookie is still soft; it will continue to cook and firm up as the cookies cool.
Makes approximately 20 cookies.
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