1 c Semisweet chocolate chips
2 1/4 c Flour; sifted
2 ts Double-acting baking powder
1/4 ts Baking soda
1/2 ts Salt
2 lg Bananas; very ripe
5 1/3 oz Butter
1/2 ts Vanilla extract
1 c Sugar
2 Eggs
1 1/2 c Walnuts; coarsely chopped
Adjust two racks to divide the oven into thirds and preheat to 400 degrees.
Cut aluminum foil to fit cookie sheets. Place the chocolate morsels in the
top of a small double boiler over hot water on moderate heat. Cover and
cook until partially melted. Then uncover and stir until completely melted
and smooth. Remove from the heat and set aside to cool. Sift together the
flour, baking powder, baking soda and salt and set aside. In the small bowl
of an electric mixer beat the bananas at low speed to mash them and make 1
cup of pulp. Set aside. In the large bowl of the electric mixer (without
washing the beaters) cream the butter. Add the vanilla and sugar and beat
well. Add the eggs one at a time and beat well. On low speed gradually add
half the sifted dry ingredients, scraping the bowl with a rubber spatula
and beating until mixed. Add the cooled chocolate and the bananas and beat
until smooth. Add the remaining half of the dry ingredients and beat only
until smooth. Stir in the nuts. Use a heaping teaspoonful (make these
rather large) of the dough for each cookie. Place them 2 inches apart on
the cut aluminum foil. Slide cookie sheets under the foil. Bake the cookies
for 12 to 14 minutes, reversing the position of the sheets top to bottom
and front to back once or twice to insure even baking. The cookies are done
when the tops spring back firmly if lightly pressed with a fingertip. Slide
the foil off the cookie sheet. Let the cookies stand for a moment and then,
with your fingers ( or a spatula if you prefer), transfer the cookies to
racks to cool.
NOTES : ****These are large, thick and soft!!!
Yields
55 Servings