Banana Chocolate Chip Cookies
1/3 cup butter, softened
1/2 cup sugar
1 large egg
1/2 cup mashed ripe banana
1/2 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1 cup (6 oz.) semisweet chocolate chips
1/2 cup sugar
1 large egg
1/2 cup mashed ripe banana
1/2 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1 cup (6 oz.) semisweet chocolate chips
1. In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla.
Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix
well. Stir in chocolate chips.
2. Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350 for
9-11 minutes or until edges are lightly browned. Remove to wire racks to cool.
Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix
well. Stir in chocolate chips.
2. Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350 for
9-11 minutes or until edges are lightly browned. Remove to wire racks to cool.
These freeze well. I increased the baking time to 15 minutes
from the freezer.
The recipe says this makes 3 dozen.
I used a regular cookie scoop and made 25.
Smaller, bite size of these would be fun and delicious
Tips -
Use brown, soft bananas. The first batch I made, I used bananas that were slightly hard; tinge of green on peel. The cookies were good but we tasted something afterward , like an aftertaste. So, I made another batch because they are easy with very soft, brown bananas.
Excellent! Tastes likes banana bread when warm and when room temp - slight banana taste but then you taste the chocolate chips.
They freeze well. I'm seriously thinking of making them in the near future with butterscotch chips or cinnamon chips - thinking of ideas. Also, when I make them again with chocolate chips I'll use mini chips - don't get me wrong, they are delicious, when you were enjoying the banana taste, you then bit down on a chip and was immediately thinking chocolate chip cookies.
One of the 17 year old boys kept eating them, saying, : "banana bread, mmmmm "
from the freezer.
The recipe says this makes 3 dozen.
I used a regular cookie scoop and made 25.
Smaller, bite size of these would be fun and delicious
Tips -
Use brown, soft bananas. The first batch I made, I used bananas that were slightly hard; tinge of green on peel. The cookies were good but we tasted something afterward , like an aftertaste. So, I made another batch because they are easy with very soft, brown bananas.
Excellent! Tastes likes banana bread when warm and when room temp - slight banana taste but then you taste the chocolate chips.
They freeze well. I'm seriously thinking of making them in the near future with butterscotch chips or cinnamon chips - thinking of ideas. Also, when I make them again with chocolate chips I'll use mini chips - don't get me wrong, they are delicious, when you were enjoying the banana taste, you then bit down on a chip and was immediately thinking chocolate chip cookies.
One of the 17 year old boys kept eating them, saying, : "banana bread, mmmmm "
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