zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Banana Choc Chip Cookies with Hot Chocolate

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Banana Choc Chip Cookies with Hot Chocolate

    Support Fairtrade Fortnight and make these cookies, which use some of our Fairtrade ingredients. They're perfect for dunking in Fairtrade hot chocolate

    • Vegetarian
    • Fairtrade
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Makes: 30-32 cookies

    Ingredients

    2 Waitrose Fairtrade Bananas
    175g unsalted butter, cut into pieces
    175g Billington's Natural Unrefined Fairtrade Demerara Cane Sugar
    2 medium eggs, beaten
    175g plain flour
    ½ tsp baking powder
    100g Waitrose Organic Jumbo Oats
    2 x 100g bars Green & Black's Organic Maya Gold Chocolate, broken into 1cm chunks

    For the hot chocolate (optional)

    600ml semi-skimmed milk
    3 tbsp Fairtrade Cocodirect Drinking Chocolate
    1 can Anchor UHT Real Dairy Cream

    Method

    1. Preheat the oven to 180°C, gas mark 4. Lightly grease or line 2 large baking sheets. Peel the bananas and slice. Place in a food processor with the butter, sugar and eggs and process until smooth. Add the flour, baking powder and oats and blend until well combined. Transfer to a mixing bowl and stir in 150g of the chocolate chunks.
    2. Drop heaped teaspoonfuls of the mixture onto the prepared baking sheets, spacing them well apart (you may need to bake the cookies in batches if they will not fit comfortably on 2 sheets). Bake for 15-20 minutes, moving the trays around once during cooking to allow for even baking, until the cookies are lightly golden and still slightly soft to the touch. Cool the cookies on the sheets for 5 minutes, then transfer to a wire rack to finish cooling.
    3. If making the hot chocolate, heat the milk in a small pan, then stir in the remaining chocolate chunks and the drinking chocolate. Whisk gently with a balloon whisk until the chocolate has melted, then pour into 4 small cups. Top with a swirl of the cream and dust with a little extra drinking chocolate.

    Your recipe note

    Edit your recipe note

    Cook's tips

    These cookies are best eaten the day they are made. If 30 cookies are too many, freeze some of the dough for up to 3 months in an airtight container. Simply defrost as required and cook as above.

    Support Fairtrade:
    Fairtrade Fortnight runs from 1-13 March 2005. Look out for the Fairtrade label on selected foods in branches. For more information, see www.fairtrade.org.uk.

    Comments

    Average user rating

    4 stars