Banana Bread Chocolate Chip Cookies Recipe

• servings: 24 servings
• active time: 10 minutes
• total time: 23 minutes

Ingredients

2 cups (10 oz/284 g) all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

½ cup (4 oz/115 g) butter, (softened)

¾ cup (6 oz/170 g) granulated sugar

1 cup (8 oz/225 g) mashed banana (about 2 medium bananas)

1 large egg, (at room temperature)

1 teaspoon vanilla extract

1 cup (6 oz/170 g) semi-sweet chocolate chips

Directions

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.

In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld electric mixer), cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes.

Add in the mashed banana, followed by the egg and vanilla extract.

Fold in the flour mixture and then finally stir in the chocolate chips.

Drop heaping tablespoon-sized mounds about 3-inches (7½ cm) apart on the baking sheet and bake for about 13 minutes, until the edges are brown and the center is set. Let cool on a wire rack while you bake off the remaining dough.

Store cooled cookies in an airtight container at room temperature for up to 2 days.