Banana Walnut Dulce De Leche Chip Cookies
Sometimes a situation arises and forces you to change your way of thinking. You guys all know what I'm talkin' about, right?
- 1 ¾ cup all-purpose flour lightly spooned then leveled
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 2 large ripe bananas mashed (about 1 cup)
- ¼ heaping cup homemade or canned dulce de leche I used Nestle la Lechera
- ¾ cup 1 ½ sticks unsalted butter, room temperature
- ¾ cup light brown sugar packed
- 2 teaspoons vanilla extract
- 1 large egg
- 8 ounces about 1 ¼ cup semi-sweet chocolate chips (I use couveture chips)
- 1/3 cup chopped walnuts
Line 2 cookie sheets with parchment paper and set aside.
In a medium bowl whisk together flour, salt, and baking soda until combined. Set aside.
In a small bowl, mash the bananas and stir in the dulce de leche until fully combined. Set aside.
In a bowl of an electric mixer fitted with a paddle attachment, place the butter and brown sugar. Mix on medium/high speed until light and fluffy, about 3 minutes. Reduce the speed to medium/low and add the egg. Mix until completely combined. Add in the vanilla extract. Add the banana/dulce de leche mixture and mix until combined. At this point your mixture is going to look curdled. Flow with it; it’s all good, homies.
Reduce the speed to low and add the flour all at once and mix until the flour is moistened. It’s ok if you see some bits of dry flour. Turn the mixer off and fold in the chocolate chips, followed by the walnuts.
Cover the bowl with plastic wrap, or place cookie dough in a large Tupperware and freeze for about 30-45minutes.
15 minutes before removing your cookie dough from the freezer, preheat oven to 375° Fahrenheit.
Remove the cookie dough from the freezer and using a 1 ½ inch cookie scoop, drop cookie dough onto prepared baking sheets about 2 inches apart. Bake cookies for about 11-12 minutes until golden brown and mostly set, rotating cookie sheets about midway through to ensure even baking of those bad boys. These cookies are going to remain soft and gooey. For serious. This is what we’re looking for.
Allow the cookies to cool on the baking sheets for about 8-10 minutes, and then transfer cookies to wire racks and allow the cookies to cool completely. Can I be real, real with you? I have no idea how long these cookies will last. They were devoured the first day.
Makes about 2 ½ dozen cookies