It was a random day when I randomly thought, "it's been a long while since I've last baked some chocolate cookies..." and so a casual google search brought me over to cookiemadness.net and before I knew it, I was reading up a recipe for a subway copycat double chocolate cookie.
But then, I wanted to use up the remaining 1/3 bag of my green banana flour, and the pack of not-very-nice chocolate peanut butter oreo cookies I've picked up from Sheng Shiong supermarket, which has gone stale in the packet. So, what would happen if I were to replace part of the plain flour with green banana flour, I wonder? Let's find out, shall we?
To get 14 to 18 large cookies, you'll need:
100g plain flour
50g green banana flour
40g unsweeten cocoa powder
115g unsalted butter, soften
80g brown sugar
50g castor sugar (I used stevia blend)
1 egg
1 tsp vanilla extract
1/2 tsp baking soda
14/ tsp salt
80g white rabbit candy
80g oreo biscuits
20g oreo biscuit crumbs
30g dark chocolate chunks
First up, chop up your white rabbit candies and lightly crush up your oreo cookies with your hands into large chunks (I did 5 to 6 pieces per cookie and realised I could have left them much chunkier). Set the aside. I've used the pre-packaged oreo cookie crumbs for the extra 20g of crumbs, but if you can't find it in stores, you can go ahead and crush up more cookies (no filling!) into fine crumbs, or simply leave them out.
In a clean bowl, cream the soften butter and sugars together with a wooden spoon or spatula until quite pale and fluffy (you need not go crazy beating in tons of air with a handheld mixer). Then, mix in your egg and vanilla extract until well combined. Sift in the dry ingredients (if you're lazy, just sift the cocoa powder like I did) and fold until you're left with a few pockets of dry flours before folding in the candies/cookies chunks and crumbs/chocolate chunks until everything is just combined.
There's no need to chill the dough as it'll be quite stiff (though still rather sticky), but you can definitely wrap them up in cling wrap and freeze them for up to a few weeks so there's no need to bake them all off at the same time.
So with slightly oiled hands and a 1/4 cup measuring spoon sprayed down with some non-stick cooking spray, scoop up 1/4 cupfuls of the cookie dough and place them onto a parchment paper lined baking sheet. The cookies DO NOT spread much, so make sure that you pat them down flat on the baking sheet and just leave 1.5 to 2 inch of space in between them.
Then send them to bake in an oven pre-heated to 175 degrees Celsius (lower by 10 if on fan) for about 10 to 12 minutes.
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