Delicious , soft, slightly cakey ,mouth-watering Banana chocolate cookie filled with chocolate inside is one of the perfect desserts to relish. Fresh from the oven , the chocolate inside explodes in your mouth. This is an absolute treat for chocolate lovers like myself

I had baked Banana chocolate cookies several times in the past so I decided to take this delightful treat to next level with additional chocolate inside. You can also add chocolate chips , if you crave for more chocolate

Now each chocolate has different melting point so yes the bomb explosion within cookie will differ too. For ex: Dark chocolate melts the fastest among chocolates so when you eat them warm , it will really be absolutely drool worthy

Ideally the quantity of flour is sufficient enough to form smooth dough but if you feel it sticky , only then add additional 1-2 tbsp. flour. Do not over-bake, as the chocolate will harden on cooling and chocolate will create mess. Now on cooling the chocolate inside will also start to return to it's original state so yes you can consume them at room temp too but to have it explode , just warm up the cookies before serving. Do not warm cookies multiple times as Microwaving can also harden cookies. So drool on this delicious Cookie bombs with warm milk

You can also check other chocolate cookies/Banana brownies/Muffins recipe below:

Notes:

*Each chocolate has different melting point. If using chocolates that melts faster then it's best to use it in frozen state to prevent it from exploding and leaking in Oven itself

**You can use mix of white and brown sugar instead of just brown sugar

***Cookie should be sealed properly to prevent chocolate from leaking

***You can also add chocolate chips too if desired for additional chocolate taste

Do watch the video for better clarity in preparation and share your experience once you prepare the cookies

Preparation time: 15 mins Baking time: 13 mins Total time: 28 mins

Serves 20-22 cookies

Ingredients

1 cup= 240 ml

  • 1.5 cups + 1 tbsp. All Purpose Flour
  • 1 tbsp. Corn Flour
  • 3/4 cup Brown Sugar
  • 110g unsalted Butter melted and slightly cooled
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Baking powder
  • 100g Banana, mashed
  • 1 teaspoon vanilla extract
  • 100 grams  or 20-22 mini chocolate chunks/Truffles
  • 2 tbsp. icing Sugar for dusting - optional

Steps to prepare

*Always read notes before preparation

  • In a bowl, sieve flours ,cocoa powder, salt and baking powder. Keep it aside  
  • In separate bowl, add melted butter and sugar and whisk well  for 8-9 mins. You can use blender and mix for 4-5 mins
  • Add Vanilla extract, and banana. Whisk everything well together  
  • Slowly add the dry ingredients and mix it well together  until it forms smooth dough
  • Cover dough with cling wrap
  • Refrigerate dough for 2-3 hours
  • Preheat the oven to 180 deg cel, lineup the baking tray with parchment paper 
  • If using truffles which melt easily, then use frozen chocolates here
  • Now take a small portion of the dough. Slightly flatten it
  • Place chocolate chunk at center, seal it completely without cracks. Shape like ball and place on baking tray. Leave gap between the balls  
  • Bake for 10 to 14 minutes until dough is firm to touch. Do not over bake
  • Cool for 10 mins on tray
  • Dust with icing sugar if desired. Serve warm.
  • Alternatively cool to room temperature and serve.
  • You can also refrigerate the cookies, before serving, thaw and warm it up.
  • Best way to eat is split the cookies in 2, dip in warm milk and munch on
  • Store leftovers in air tight container and consume within 2 days
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