Chocolate Banana Cookies Snow day in Asheville: I made cookies last night and they are so good I am giving you the recipe.→[More:]These are adapted from an old book by Maida Heatter. She is a genius but extremely anal. I am not so anal; therefore, these cookies are way easier to make than hers.

6 oz semi sweet chocolate
2 cups + 2 tbsp flour
1/4 cup cocoa powder
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 or 3 very ripe bananas
1 1/2 sticks (6 oz) butter
1 tsp vanilla
1/2 cup white sugar
1/2 cup light brown sugar
2 eggs

She also adds white chocolate chunks and walnuts and the note from my friend in the margin of this ancient recipe says to add some chocolate chips as well. I did none of these things. The cookies were great.

* Oven: 375.
* Line cookie sheets with aluminum foil. Maida says to use 2 cookie sheets on top of each other but, yeah, right. I am not bothering with that.
* Combine the dry ingredients. You should probably sift them. I did not bother with that either, given that I made these on a beer drinking it's gonna be a snow day tomorrow night.
* Melt the chocolate. Note: wash the spoon & bowl afterwards if you nuke it. I woke up this morning to a perfectly impregnable chocolate covered spoon.
* Mix the softened butter, sugar, vanilla & bananas.
* Add the melted chocolate. Mix.
* Add the eggs. Mix.
* Add the dry ingredients. Mix just until it's all together.
* Add the chips & nuts & chunks if you're going there.
* Use an ice cream scoop to put the cookies on the cookie sheets. Yes, they are very huge. Make sure they're at least 2" apart.
* REFRIGERATE THEM FOR AT LEAST 15 MINUTES. Even I did not skip this step. You must not either or they will just sort of gooily melt and then what will you do?
* Bake for like 20 minutes. They're done when their tops sort of spring back when you touch them. Careful, here, because they have a short window between underdone and burnt bottom.

They are huge and amazingly delicious and good for you, see, because they have bananas in them.