Chocolate chip cookies bring up warm memories for many people. They are simple, homey and full of deep flavor. These chocolate chip cookies have the additional benefit of bananas. If you have a few extra brown bananas, put them to good use. Once you try these, you may have to buy bananas specifically for these cookies to satisfy your cravings.
My sister, Elina, found this recipe in a Taste of Home magazine and we’ve been enjoying them for years. I love the soft, cakey texture of these cookies with melted chocolate chips sprinkled in. Pack these into lunchboxes, take them along on a picnic, or on a road trip. They are perfect to snack on throughout the day.
Yields: About 3 dozen cookies
1/3 cup butter, softened (5 1/3 Tablespoons)
1/4 cup sugar
1/2 cup mashed bananas
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees.
Cream the butter and sugar together in a bowl with the paddle attachment on your standing mixer or hand mixer until it is light and fluffy.Add egg, vanilla and mashed bananas. It will look a little curdled, that’s normal. In a separate bowl, whisk the flour, baking powder, baking soda and salt together.Add to the butter mixture and mix just until combined. Add the chocolate chips.On a parchment lined baking sheet, (or spray a baking sheet with baking spray or grease with oil), drop the batter by 1 Tablespoonful about 2 inches apart. It doesn’t have to be perfect; they will spread out evenly in the oven as they bake.Bake for 10-12 min.