Banana Chocolate Chip Cookies

[maybetoday]

Banana Chocolate Chip Cookies



INGREDIENTS

2 ripe bananas, about 1 cup

3 1/4 cups (406g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon cornstarch

1 cup (2 sticks or 226g) unsalted butter, room temperature

1 cup (200g) light brown sugar, packed

1/2 cup (100g) granulated sugar

2 teaspoons vanilla extract

2 cups milk chocolate chips, divided


INSTRUCTIONS

Preheat oven to 350°F. Line a cookie sheet with parchment paper. Set aside.


In a small bowl, add the 2 bananas. Mash them up using a fork and set aside. They will turn brown if you plan on letting them sit too long. To prevent this, add a little lemon juice to the mixture.


In a medium mixing bowl, add in the flour, baking soda, salt, and cornstarch, Whisk to combine. Set aside.


In a large mixing bowl, add in the butter, granulated sugar, and brown sugar, Beat on medium with a hand mixer until light and fluffy.


Add in the mashed bananas and vanilla extract. Beat on medium just until the bananas are worked in.


Dump in the dry ingredients and mix until the flour is worked into the dough.



Set aside 1/3 cup of the milk chocolate or semi-sweet chocolate chips.


Add the remaining chocolate chips to the cookie dough. Fold in using a spatula.


Using a 1 1/2 tablespoon cookie scoop, scoop the cookies onto the prepared cookie sheet spacing them 2 inches apart.


Add 3 to 4 chocolate chips from the reserved 1/3 cup to the tops of each ball of cookie dough.


Place into the oven and bake for 10-12 minutes or until the edges are golden brown. Let cool on the cookie sheet for 5 minutes before transferring them to a cooling rack or a paper towel lined counter.


Makes about 42 cookies.

NOTES:



Begin by mashing up two overripe bananas in a small bowl with a fork. I tried to add the whole bananas right into the cookie dough without mashing them first but there were still large visible chunks. This doesn’t work as you don’t want to overmix your dough trying to get those chunks out… it could lead to a gummy cookie.


Set the bananas aside and grab a medium mixing bowl for the dry ingredients. Add the flour, baking soda, salt, and cornstarch into the bowl and whisk together. Set this bowl aside too.


In a large mixing bowl, add in the butter and both sugars and beat until fluffy. Add in the vanilla and bananas and beat just until the bananas are worked in. At this point, mix as little as possible to avoid the tough, gummy cookie.


Dump the dry ingredients into the large mixing bowl and mix just until the flour is worked in. Add in the semi-sweet or milk chocolate chips and stir with a spatula. Scoop the cookies out onto a baking sheet, top with additional chocolate chips and bake until the edges are golden brown. There you have it, a tasty little bundle of chocolate chip banana bread in cookie form!


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