I LOVE cookies!
But when it comes to baking cookies, I don’t have a great track record. So far I have perfected shortbread cookies, macarons, biscottis and sugar cookies! What about chocolate chip cookies? Well, it’s always 50/50! It’s my Achilles heel cookie!
But worry not, I have found my secret weapon: Bannnaaanaaa (minions style!)
These might look like regular cookies from outside but if you take quick sniff you will be hit with warm and sweet aroma of banana. And the texture is spot on, soft and chewy!
Happy Baking!
Banana Chocolate Chip Cookies
A prefect blend of banana bread and soft chewy cookies.
Ingredients
- 1 medium banana, ripe mashed
- 1/2 cup unsalted butter softened
- 260 g all purpose flour
- 100 g brown sugar
- 50 g granulated sugar
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 2 tsp vanilla extract
- 6 oz chocolate chips
Instructions
- Preheat the oven to 350 F. Line two baking sheets with silicone mat or parchment paper and set aside.
- Sift the flour, baking soda, kosher salt and ground cinnamon in a medium bowl and set it aside.
- In a bowl of a stand mixer with paddle attachment beat the butter, sugars (brown and granulated sugar) and vanilla extract until creamy and smooth.
- Scrape the bottom of the bowl and add banana. Mix at a low speed. At this point the batter will look curdled, it is expected!
- Add the flour mix and mix on a low speed until everything is combined and no longer has dry streaks of flour.
- Fold in the chocolate chips in the batter with hand. The chocolate chip distribution should look almost uniform.
- Portion a 1/4 cup size cookie dough and place on the prepared baking sheets, 2 inch apart.
- Bake on sheet at time for 15 to 20 minutes, rotating the sheet midway.
- Once the baking sheet is out of the oven, immediately bang it against a heat proof hard surface. This will help flatten the puffed cookies.
- Let the cookies cool for 5 minutes in the sheets and then transfer to wire rack.
- Enjoy warm or store them in an airtight container (once they are completely cooled down) at room temperature for 2 days.
