Ingredients
The following ingredients have 4 Servings
- 2 ripe bananas, (mashed (about 1 cup))
- 3¼ cups (406 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon cornstarch
- 1 cup (2 sticks / 227 g) unsalted butter, (room temperature)
- 1 cup (200 g) light brown sugar, (packed)
- ½ cup (100 g) granulated sugar
- 1 tablespoon vanilla extract
- 2 cups (364 g) milk chocolate or semi-sweet chocolate chips, (divided)
Instruction
- Preheat oven to 350°F. Line a cookie sheet with parchment paper. Set aside.
- In a small bowl, add the 2 bananas. Use a fork to mash them and set them aside. To prevent the bananas from turning brown, add a little lemon juice.
- To a medium mixing bowl, add the flour, baking soda, salt, and cornstarch. Whisk to combine. Set aside.
- To a large mixing bowl, add the butter, brown sugar, and granulated sugar. Use a hand mixer to beat on medium speed until light and fluffy.
- Add in the mashed bananas and vanilla extract. Beat on medium just until the bananas are worked in.
- Pour in the dry ingredients and mix with the hand mixer until incorporated. (The dough will be very thick.)
- Set aside ¼ cup of milk chocolate chips.
- Use a spatula to fold in the remaining chocolate chips.
- Using a 1½ tablespoon cookie scoop, scoop the cookies onto the lined cookie sheet, spacing them 2 inches apart.
- Add 3-5 chocolate chips from the reserved ¼ cup to the tops of each ball of cookie dough.
- Place into the oven and bake for 9 minutes. Turn the cookie sheet and bake for an additional 2 minutes - a total of 11 minutes. (You may not need to turn should you have a convection oven.)
- Let the cookies cool on the cookie sheet for 5 minutes before transferring them to a cooling rack or a paper towel-lined counter.
