Banana Choc Chip Cookies with Hot Chocolate

Ingredients:

2 Bananas

175g Unsalted Butter Cut Into Pieces

175g Demerara Sugar

2 Eggs, Beaten

175g Plain Flour

1/2 tsp Baking Powder

100g Jumbo oats

2x 100g Bars of Chocolate Cut Into 1cm Chunks

600ml Semi Skimmed Milk

3tbsp of Drinking Chocolate Powder

In a can Squirty Cream (As Required)

Method:

1. Preheat the oven to 180°c, gas mark 4. Lightly grease or line 2 large baking sheets. Peel the bananas and slice. Place in a food processor with the butter, sugar and eggs and process until smooth. Add the flour, baking powder and oats and blend until well combined. Transfer to a mixing bowl and stir in 150g of the chocolate chunks.

2. Drop heaped tablespoons of the mixture on to prepared baking sheets, spacing them well apart (you may need to bake the cookies in batches if they will not fit comfortably on two sheets). Bake for 15-20 minutes, moving the trays around once during cooking to allow for even baking, until the cookies are lightly golden and still slightly soft to the touch. Cool the cookies on the sheets for 5 minutes, then transfer to a wire rack to finish cooling.

3. If making the hot chocolate, heat the milk in a small pan, then stir in the remaining chocolate chunks and the drinking chocolate powder. Whisk gently with a balloon whisk until the chocolate has melted, then pour in to 4 small cups. Top with a swirl of the cream and dust with a little extra drinking chocolate, and serve with cookies!

Makes: 30-32 Cookies

Prep time: 15 mins

Cooking time: 20 mins

Cooks tip:

These cookies are best eaten on the day they are made. If 30 cookies are too many, freeze some of the dough for up to 3 months in an airtight container. Simply defrost as required  and cook as above.