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.