Frosted old-fashioned banana chocolate chip cookies
I like to add instant coffee granules to my banana smoothies. I realize the combination of banana and coffee might seem a little unusual, but it’s actually one of my favourites. It’s a bitter-sweet pairing that works so well, and cardamom ties them all together. Trust me! These old-fashioned cakey cookies paired with Natrel Caramel Latte Milk are proof of that.
- Preheat the oven to 350°F (180°). Line a couple baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cardamom and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars until the texture is light and fluffy (about 3 minutes).
- With the mixer on low, gradually add the beaten egg and vanilla, and mix well.
- Add the flour mixture, alternating with the mashed banana, and mix until you obtain a dough. Add the mini chocolate chips and stir them in by hand.
- Using a small cookie scoop, scoop mounds of dough onto the parchment-lined baking sheet, spacing at least 1 inch apart.
- Bake for 12 to 14 minutes or until the cookies just begin to brown around the edges. Let cool 5 minutes before transferring to a wire rack to cool completely.
- When the cookies are cool, make the frosting. Beat the butter with the brown sugar, vanilla and icing sugar. Add the milk and mix to thin out the frosting until you have a smooth, spreadable consistency.
- Smear a generous dollop of frosting on top of each cookie.
- Enjoy with a glass of Natrel Caramel Latte Milk.