Crispy and crunchy cookies enriched with banana chips and dark chocolate chips: a truly indulgent treat, simple to prepare and perfect for breakfast or a sweet break during the day. The addition of rice flour gives the shortcrust dough a more delicate and crumbly texture, making it slightly less elastic than the traditional version. If the dough is too soft or sticky, simply add 1-2 tablespoons of flour. Conversely, if it appears too dry or crumbly, add a teaspoon of milk or work it a little longer.
Banana chips can be easily made at home, choosing the desired level of crunchiness: simply slice the bananas very thinly and bake them in the oven at 212°F–248°F until completely dried. Alternatively, if you have a dehydrator, dry them at about 140°F for 6–8 hours. For a quicker solution, you can use ready-made banana chips, which are easy to find at the supermarket.
The cookies keep for 4–5 days at room temperature while maintaining good crispness if stored in an airtight container, preferably metal or glass.
Now let’s see how to prepare these delicious banana and dark chocolate chip cookies:
Other banana desserts recipes:
- Difficulty: Easy
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: for about 20 cookies
- Cooking methods: Oven
Ingredients
- 1 1/8 cups rice flour
- 3/4 cup 00 flour (Italian-style all-purpose flour)
- 1 tablespoon milk (plus a small extra if needed)
- 1 egg
- 3/4 cup powdered sugar (confectioners' sugar)
- zest of 1/2 lemon
- 4.4 oz butter (softened)
- 1 1/2 tsp baking powder (for pastries)
- vanilla extract
- 1 pinch salt
- 1/2 cup banana chips
- 1/2 cup dark chocolate chips
Preparation
In a large bowl, cream the softened butter together with the powdered sugar and the pinch of salt using a whisk by hand or electric beaters until you obtain a light, smooth and well-whipped cream.
Add the egg and continue mixing until fully incorporated, then add the two flours previously sifted together with the baking powder, incorporating them little by little to avoid lumps.
Also add the vanilla extract, the grated lemon zest and the tablespoon of milk and begin to work the dough with a spatula or with your hands until you obtain a soft but workable mixture (adding a tiny bit more milk if necessary to adjust the consistency).
Fold in the banana chips, roughly chopped, and the dark chocolate chips, distributing them evenly through the dough, and continue to work gently until you form a compact, homogeneous and slightly soft dough disk.
Wrap it in plastic wrap, slightly flattening it, and let it rest in the refrigerator for at least 30 minutes. After the resting time, take the dough and portion small pieces, forming balls of about 25–30 g each.
Flatten them slightly with your hands or the palm, keeping a uniform thickness, and place them on a baking sheet lined with parchment paper, leaving a good distance between cookies as they will spread during baking.
Continue until all the dough is used, then bake in a preheated static oven at 356°F for about 15 minutes or until the edges are golden and the surface is slightly colored.
Remove the cookies from the oven and let them cool initially on the baking sheet for a few minutes, then transfer them to a wire rack to complete cooling, finally arranging them on a serving tray.
For a crunchier texture, extend the baking time by 2–3 minutes while watching carefully; for softer cookies, slightly reduce the oven time.
The banana and chocolate chip cookies are ready to be served!
Bon appétit and… see you with the next recipe!
If you try this recipe, make sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
