Banana Chocolate Chip Cookies

So Christmas has come and gone.  It was a good one.  I got some fabulous things, including a number of new additions for my kitchen (which I now need to find space for) and some photo editing software that I have been coveting for a while.  There was also great food and lots of rushing about visiting people.  Admittedly I did end up feeling a bit homesick.  It's been three years since I was home for Christmas.  It is one of the downsides to living so far away with erratic circumstances: planning anything is nearly impossible.  But maybe I'll get to go down next year.

Anyway, since me being at university means there is only one source of income at the moment, plus the fact that we are planning and paying for a wedding next year, funds are a bit low.  There was money for buying presents for immediate family but extended family that we would be seeing on Christmas and Boxing Day, not so much.  But I love giving presents to people so I decided I would make the presents!  Or bake as the case actually is.  So December 23rd and 24th were spent baking over 200 biscuits!  I've never made so many before.  It was exhausting but worth it!  The majority were my favourite chocolate dipped orange shortbread (cut into stars), which were for the grandparents, aunts, uncles and older cousins.  The younger cousins got chewy chocolate chip cookies.  I didn't think either of those would suit the last giftee though, since he is only 3.  So I made something new just for him: banana chocolate chip cookies.

Unfortunately, I cannot provide his verdict on the cookies.  However, the fiancé got to eat the spares and he says they are very banana-ry and there's lots of chocolate chips to compliment it.  They're also slightly crunchy.  Yum yum!

Recipe - adapted from Biscuit via Baking Heaven volume 2

Makes about 24

• 100g/3.5oz butter
• 100g/3.5oz golden caster sugar
• 100g/3.5oz banana (about 1 banana)
• 200g/7oz plain flour
• 100g/3.5oz milk chocolate chips

1. Mash the banana in a large bowl with a fork.
2. Add the butter and sugar and beat together until smooth and creamy.  If it starts to curdle, add a spoonful of the flour.
3. Add the remaining flour and the chocolate chips to the mixture.  Beat together until a soft, sticky dough forms.
4. Form dough into a rough ball and wrap in clingfilm.  Chill in the fridge for 2-3 hours.
5. Preheat the oven to 180°C/350°F/Gas Mark 4 and line 2 baking trays with greaseproof paper.
6. Shape the dough into balls about the size of a walnut, place on the trays spaced about 3cm/1.5inches apart and then flatten them with a wet fork.
7. Bake for about 15-20 minutes or until the edges of the biscuits are golden brown.  The centres will still be a little soft.
8. Allow to rest on the trays for 10 minutes before transferring to a wire rack to finish cooling.