High Altitude Banana Chocolate Chip Cookies

High Altitude Banana Chocolate Chip Cookies

41
DIANNAJO2 0

"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

1 h servings 104 cals
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Original recipe yields 60 servings

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Nutrition

  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

41
  1. 44 Ratings

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Most helpful positive review

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) a...

Most helpful critical review

Horrible, absolutely horrible

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) a...

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 ...

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...

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

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

Horrible, absolutely horrible

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 ...

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 abo...

They came out perfect, first time. Baked at 7500 ft. used high altitude whole wheat flour, 3/4c organic cane sugar, 3/4c dark brown cane sugar, 3/4c chocolate chips, and added 3/4c walnuts, 1/2c...