BANANA CHOCOLATE CHIP COOKIES

My daughter is so love banana also when banana is a lot! One said these are now his favorite cookies. The other said they are much better than plain chocolate chip cookies because of the banana. The banana taste is subtle but just enough to make the cookies interesting. I used 3 bananas, half whole wheat and half white flour, and followed others suggestions to use less baking powder (used 1 1/2 t.)and used half white and half brown sugar (used a little less than 1/2 c. each). I added walnuts and raisins and only about 1 1/2 c. of chocolate chips. The dough is fluffy rather than stiff and easy to use. I baked them on a stone and after 12 minutes they were nicely browned. They had a nice light texture (I didn't at all see a resemblance to muffin tops as some reviewers did). They tasted wonderful. My new favorite recipe for using up ripe bananas!

Banana Chocolate Chip Cookies

Ingredients

3/4 cup salted butter, melted

1 cup brown sugar, lightly packed

1/4 cup sugar

1 tsp vanilla extract

1 cup mashed ripe bananas

2 3/4 cups all purpose flour

2 tsp cornstarch

1 1/2 cup semi sweet chocolate chips

Instructions

• Preheat oven to 350 degrees.
• Mix together butter, brown sugar, sugar, vanilla extract and mashed bananas until well combined.
• Add the flour and cornstarch and mix until well combined.
• Stir in chocolate chips. Dough will be thick and sticky.
• Scoop 2 tbsp per cookie onto a cookie sheet lined with parchment paper or a non-stick baking mat. Pat scoops down a bit to flatten them out a little. They'll spread a little when baking, but not much.
• Bake for 12-14 minutes, until edges are lightly golden. The center will still look a little undercooked, but will continue cooking and firm up as it cools.
• Remove cookies from oven and allow to cool for about a minute on cookie sheet.
• Move cookies to a cooling rack to finish cooling.

Read more >> BANANA CHOCOLATE CHIP COOKIES @ lifeloveandsugar.com

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