Banana Chocolate Chip Cookies
Classic chewy chocolate chip cookies made with just the right amount of banana for a perfect hint of banana flavor.
Servings: 24 cookies
Ingredients
- 2 medium overly ripe bananas, mashed smooth
- 2 egg yolks
- 2 teaspoons of pure vanilla extract
- 1 cup of butter, softened (salted or unsalted)
- 1 cup of brown sugar
- 3/4 cup of granulated sugar
- 2 1/2 cups of all purpose flour
- 2 teaspoons of cornstarch
- 1 1/2 teaspoons of baking soda
- 1 teaspoon of ground cinnamon
- 1 teaspoon of salt
- 1 1/2 cups of chocolate, chopped or chips
- 1/2 cup of nuts, crushed (optional topping)
Instructions
- In a large bowl, mash 2 medium overly ripe bananas until smooth
- Add 2 egg yolks, 2 teaspoons of pure vanilla extract and a cup of softened butter and mix until combined
- Mix in a cup of brown sugar and 3/4 cup of granulated sugar until fully combined
- Add 2 1/2 cups of all purpose flour, 2 teaspoons of cornstarch, 1 1/2 teaspoons of baking soda, a teaspoon of ground cinnamon and a teaspoon of salt and mix until just combined
- Fold in 1 1/2 cups of chopped chocolate or chocolate chips until they are evenly distributed throughout the dough
- Chill or freeze the dough until it has firmed up enough to hold a thumb indent and preheat your oven to 350 degrees while the dough is chilling
- Once firm, drop heaping tablespoons of dough onto parchment lined baking sheets leaving 2 inches between each portion
- Bake for 12-14 minutes or until the edges of the cookies start to brown just a little bit
- Transfer the baking sheet onto a cooling rack for 10 minutes and once the cookies have set up enough to move, transfer them directly onto the cooling rack to continue cooling (they will firm up as they cool)
- Optionally, top the cookies with additional chocolate or chopped nuts as soon as you pull them out of the oven
- Store leftovers in an airtight container at room temperature, in the refrigerator or freezer