With a rich banana flavor and soft, chewy texture, these banana cookiesare a unique and fun twist on a traditional chocolate chip cookie.Recipe includes a how-to video!
1 ½cups(255g)chocolate chipsuse either milk chocolate or semisweet, or a blend of the two!
1cup(115g)chopped walnutsoptional
Instructions
Combine well-mashed banana, melted/cooled butter, brown sugar, granulated sugar, egg yolk, and vanilla extract and stir well until completely combined.
⅔ cup well-mashed, 1 cup unsalted butter, 1 cup light brown sugar, ⅔ cup granulated sugar, 1 large egg yolk, 2 teaspoons vanilla extract
In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and cinnamon.
Gradually add flour mixture to butter/banana mixture until completely combined (I do this in 3-4 parts).
Add chocolate chips and walnuts, if using, and stir until well-combined.
1 ½ cups chocolate chips, 1 cup chopped walnuts
Cover bowl with plastic wrap and chill in the refrigerator for 30-60 minutes (or up to 24 hours).
Once dough has nearly finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
Scoop dough by 1 ½ Tablespoon-sized scoops and drop on prepared baking sheet, spacing at least 2” apart.
Bake in 350F (175C) oven for 12-14 minutes. Allow to cool for 5 minutes on baking sheet then transfer to cooling rack to cool completely before enjoying.
Video
Notes
Storing
Store cookies in an airtight container at room temperature for up to 4 days. Interestingly, I've found that the fresher these cookies are the stronger the banana flavor is!