Mannnn, y’all know I hate long recipe titles! But sometimes, you have to have a long title to fully describe what you’ve made. Looking at this, you just see a chocolate chip cookie. But oh no, my friends (and yeah, you too, even though you annoy the crap out of me), this is NOT just an ordinary cookie. Watch carefully while I amaze you with my sleight of hand, don’t let your eyes leave me for a second or you will miss the amazement that is this cookie! Ignore that man behind the curtain!!
Sorry. I watched The Wizard Of Oz last night and I’m still in “We’re not in Kansas” mode.
I’m sure you’ve all seen the ubiquitous pudding chocolate chip cookies, right? They are everywhere on the web, from big food sites to well known bloggers to people no one has ever heard of and now including yours truly. But you also know I can’t do things normally, right? All of those cookies call for plain old vanilla pudding and while I’m sure that is good, it just seemed….normal. I don’t do normal well. I also don’t play well with others and have been known to dance with raw chickens, but those are stories for another time.
But today was National Chocolate Chip Cookie Day (who knew, right?) so I had to do SOMETHING! So I based these on one of my favorite childhood treats, chocolate covered bananas. Don’t worry; no bananas were harmed in the making of these cookies. All nice wholesome American artificial flavors here today! 😀 I took an amalgamation (darn, I’m into big words today… must be the caffeine) of several pudding chip cookie recipes and made my own. Instead of vanilla though, I used banana pudding mix and added a nice dollop of banana extract. I also used a butt ton of vanilla extract ( before cooks illustrated ever said it, I was saying that most recipes use far too little vanilla extract. What’s the point of using it if you can’t taste it?) and some Buttery Vanilla Emulsion. I know not everyone will keep that in stock though, so feel free to omit it. I love LorAnns emulsions though. I could just stand and sniff most of them for hours on end lol. Hmmm, Eau De Emulsion perfume?
Moving on….. you know the drill…. 🙂
This makes a lot of cookies btw, so feel free to halve this.
Chocolate Covered Banana Chocolate Chip Cookies
- 4 3/4 cups flour
- 2 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 cups unsalted butter, room temp
- 1 1/2 cups dark brown sugar
- 1 cup sugar
- 4 eggs
- 1 1/2 to 2 tablespoons vanilla extract (I use 2)
- 1 1/2 teaspoons banana extract/flavoring (LorAnn also has a banana emulsion but I don’t have that one *sobs*)
- 1 teaspoon LorAnn Butter Vanilla Emulsion (optional but really yummy)
- 2 small boxes INSTANT banana pudding mix
- 4 cups semi sweet or dark chocolate chips or chunks
- Preheat oven to 350 and line your cookie sheets with a silicone mat or parchment paper.
- In a medium bowl, combine the flour, baking soda and salt. Set aside.
- In a large bowl, beat together the butter and the sugars. Add in the eggs, one at a time, beating well after each addition. Scrape down your bowl, then add in the various extracts and the 2 pouches of pudding mix.
- Dump the flour mixture into the butter mixture and beat on slow speed (I usually do this with the bowl IN the kitchen sink so I and the whole kitchen don’t end up covered with flour) until it is thoroughly combined. Stir in the chocolate chips by hand. A heavy wooden spoon is easiest.
- For the best results, chill the dough for about 2 to 3 hours. You can make them immediately, but they will tend to spread more.
- When ready, bake at 350 for between 12 to 24 minutes, depending on the size. I use a large cookie scoop (a 3 tablespoon one) and they can take a while.. But if you use a regular scoop or just a spoon and make smaller cookies, check them after about ten minutes to gauge how quickly your oven cooks them. They are done when they are golden brown and set. Let them cool on the sheet for about two minutes, then transfer to a rack to finish cooling. Eat
sixone while they’re still warm, of course. It’s the law.
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