Saturday, May 18

Banana Chocolate Chip Cookies


Part muffin, part cookie, 100% tasty! Banana chocolate chip cookies are by far one of my favorite treats. Soft in the middle, crisp on the edges, and baked to a happy protection. These are sure to please!

Full time: 45-60 minutes (includes baking multiple batches and cooling time)
Makes approximately 3 dozen cookies

You will need:

3 bananas (overripe work best)
1 egg, room temp
2 cups flour
1 cup sugar, softened or room temp
1 cup chocolate chips (great hit substitute nuts for a great flavor)
1/2 cup butter
1 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground cinnamon 
1/8 tsp salt

Let us begin:

Preheat oven to 350. Line several baking sheets with parchment paper.

In a medium bowl mash bananas and add in baking soda. 


Mash baking soda into bananas and set aside for 3-4 minutes to get the acidic reaction between the two going.

Meanwhile.

Cream together butter and sugar until nice and fluffy. (Fancy term for whisking together)


Add in egg and whisk to keep fluffy.


Add in nutmeg, cloves, cinnamon, and salt whisk only to incorporate


Add banana mixture and whisk only to combine.




Add in flour. Here is where it can go wrong, you do not want to overwork or you will lose the fluffiness of the cookie when baked.

Stir or fold flour only until it appears to be half incorporated.


Add chocolate chips and stir just until flour appears fully incorporated.



Spoon 1 tbsp size balls and drop into lined baking trays 2" apart.


Bake in oven 10-13 minutes (11 1/2 in mine) or until edges appear to be golden and center is firm when poked at with finger.


Allow to cool on tray for a good 5 minutes before moving to a wire rack to completely cool.


Serve and enjoy! Great thing about these cookies, you do not feel guilty about eating them for breakfast with tea or coffee!