This is not just another chocolate cookie recipe, but the best one for chocoholics with a weight challenge. Ripe bananas add moisture and natural sweetness. The tartness of yogurt brings out a subtle, indescribable flavor that everyone must experience many times.
Preheat oven to 375 degrees Fahrenheit, and line cookie sheets with parchment paper. Coat the well-drained raisins with some of the flour that is going to be used. Make sure there is no excess flour.
Sift flour, baking soda, and salt together, set aside for later use.
Place chocolate pieces in a bowl and set it on top of a sauce pan of boiling water. Make sure that the bottom of bowl does not touch the water. Stir until chocolate is completely melted and smooth. Remove from heat and set aside until needed.
Cream softened butter and sugar on medium speed until light and fluffy.
Add egg, vanilla extract and banana pieces. Continue beating thoroughly on medium speed.
Add melted chocolate and yogurt. Blend them in well.
Gradually fold in the dry ingredients, followed by raisins.
Portion dough on prepared cookie sheets by heaping tablespoons. Bake for about 10 minutes. You may want to rotate cookie sheets 180 degrees after 5 minutes for even baking. Cool banana cookies on wire racks before icing.
