Sometimes a situation arises and forces you to change your way of thinking. You guys all know what I’m talkin’ about, right? One day you’re dead set in your ways, then suddenly a situation forces you to do things a bit differently. Suddenly there’s a whole ‘nother point of view you need to look and react upon.
You see… What had happened was…
I wasn’t planning on firing up my oven. I planned on making drinks, cheesecake shooters, salads…. You know, shit that wouldn’t require sweat dripping down my back.
Then one day I made dulce de leche from a can of NESTLÉ La Lechera condensed milk.
Have you tried that jammy yet? It’s a bit stressful, let me tell you. You boil the can of condensed milk, but have to make sure it doesn’t explode and change the paint on your ceiling. I mean, who the hell wants to repaint a ceiling in this heat, right?
So you watch the damn thing and you keep filling the pot with water. Four hours later you have smooth, creamy dulce de leche when before all you had was sugared milk.
There’s a term for that. It’s called the Maillard reaction. It’s all scientific and whatnot. I don’t want to get into it, because the Maillard Reaction is a nerd-i-licious subject matter. And I just really want to talk about these cookies.
Flow with me…
Like I said before, I wasn’t planning to bake a damn thing; all summer if I could have gotten away with it. But then here comes this can of dulce de leche and suddenly I’m weak in the knees and firing up my oven to 375. Why? Because in addition to dulce de leche, there’s ripe bananas, butter, walnuts, and chocolate chips in this jammy.
Now do you see why I had to fire up my oven? I didn’t have choice. This cookie had me by the curlies and it knew it.
Trust. I’ve eaten many cookies – And this – This is top 5. It is left slightly under baked, like many of my cookies and the cookies never quite firm up. They remain soft and chewy – Chewy and gooey and nice, with dulce de leche notes and a kick ass banana flavor.
For the bonus round, every bite has a bit of chocolate in it.
Now do you see why I had to do this? I couldn’t help it.
Consider yourselves warned.
Banana Walnut Dulce De Leche Chip Cookies
- 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