High Altitude Banana Chocolate Chip Cookies Recipe - Allrecipes.com
High Altitude Banana Chocolate Chip Cookies Recipe
  • READY IN 1 hr

High Altitude Banana Chocolate Chip Cookies

Recipe by  

"This recipe is for high altitude and produces a soft, delicious cookie. To adapt for regular altitude, increase baking powder to two teaspoons, and reduce flour to three and one quarter cups."

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt, set aside.
  2. In a large bowl, cream together the butter, sugar and brown 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 by rounded spoonfuls onto prepared cookie sheets.
  3. Bake for 11 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Jan 27, 2011

I made this recipe and without thinking did my usual adjustments for high altitude. They came out good and I did like the combination of chocolate chips (used Ghiradelli dark chocolate chips) and banana. I don't like such a cakey cookie usually and next time will take some of the advice of other reviewers and hopefully will get a chewier cookie.

Most Helpful Critical Review
Jul 14, 2003

Horrible, absolutely horrible


44 Ratings

Jan 20, 2009

LOVE this recipe. The second time I made it, I changed a few things to reduce the cakey quality of the cookies. I used wheat flour and allowed it to mix a bit longer to develop the gluten a bit for some chewyness. I used 3/4c of sugar and 3/4c of brown sugar. It made them a bit less crumbly. I liked the difference it made. Also, I added 4 bananas for more banana flavor. It didn't really seem to affect the texture of the cookies. Since cookie dough rises but doesn't spread very much, make sure you make them small when you put them on the sheet (so the outsides won't burn before they are done). Lastly, since I make the cookies small, I use mini chocolate chips so that the chocolate distribution is even. I think someone nailed it when they said these cookies taste like banana-chocolate-chip muffin tops, which is a big hit with me and my family.

Jun 22, 2010

These were fantastic! The first time I made them I followed the recipe exactly. The second time I made them a little healthier by using 4 tablespoons of butter and 1 cup of applesauce to replace the 1 cup of butter. I used Splenda instead of sugar. I also used 1 cup of mini chocolate chips. They turned out amazing and I feel less guilty than I did about the original recipe!

Sep 18, 2003

These cookies were delicious. I will definantly make this recipe again.

Sep 23, 2012

Very good, I used peanut butter chips instead of chocolate. Will make again.

Jan 28, 2010

BEST COOKIES EVER!!! I have lived in colorado my whole life and have never seen home made cookies come out this plump and soft. I did use peanut butter instead of bananas, because i didn't have any on hand. Plus it sounded good, and I figued it was about the same consistancy. They came out great, and I'm so excited I can't wait to make them for friends and family.

Nov 11, 2007

These are fantastic! They are like eating muffin tops. I ended up using 1 really ripe banana and a nice yellow banana. These are done even if they are very light on top...I baked mine for about 8 minutes Thanks for sharing!


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  • Calories
  • 104 kcal
  • 5%
  • Carbohydrates
  • 14.5 g
  • 5%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 58 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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