*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.
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) and banana. I don't like such a cakey cookie usually and next time will take some of the advice of other reviewers and hopefully will get a chewier cookie.
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 for some chewyness. I used 3/4c of sugar and 3/4c of brown sugar. It made them a bit less crumbly. I liked the difference it made. Also I added 4 bananas for more banana flavor. It didn't really seem to affect the texture of the cookies. Since cookie dough rises but doesn't spread very much make sure you make them small when you put them on the sheet (so the outsides won't burn before they are done). Lastly since I make the cookies small I use mini chocolate chips so that the chocolate distribution is even. I think someone nailed it when they said these cookies taste like banana-chocolate-chip muffin tops which is a big hit with me and my family.
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 the 1 cup of butter. I used Splenda instead of sugar. I also used 1 cup of mini chocolate chips. They turned out amazing and I feel less guilty than I did about the original recipe!
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 any on hand. Plus it sounded good, and I figued it was about the same consistancy. They came out great, and I'm so excited I can't wait to make them for friends and family.
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 about 8 minutes Thanks for sharing!
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 peanut butter chips for 13 minutes! mm mmm...
Review this recipe
Review this recipe
Thanks for adding your feedback.
Congrats! You saved High Altitude Banana Chocolate Chip Cookies to your Favorites