banana chocolate chip cookies
September 27, 2018
Adding banana to a chocolate chip cookie recipe is such a no-brainer that I’m always perplexed as to why the idea isn’t more common. Needless to say, it’s simple to do and the result is absolutely de-licious!
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon coarse salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup plus 2 tablespoons granulated sugar
1/4 packed cup plus 2 tablespoons light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 very ripe banana peeled and slightly mashed*
3/4 cup semisweet chocolate chips
Makes about 16 cookies.
- Preheat the oven to 375F with the racks in the upper and lower third positions. Butter two baking sheets or line with parchment.
- Whisk together the flour, baking soda, and salt in a bowl.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together the butter, sugars, egg and vanilla. Add the flour mixture and stir to combine. Mix in the banana and chocolate chips until just combined.
- Drop the batter by the tablespoon onto the baking sheets, spacing the cookies 1.5 inches apart. Bake for 10 to 12 minutes, until lightly golden brown. Transfer to wire racks to cool.
*Freeze ripe bananas before they go bad, so you can use them when you need them.
From Mad Hungry Cravings by Lucinda Scala Quinn