Banana Bread Cookies

These Banana Chocolate Chip Cookies are soft, thick and chewy. It's like eating banana bread and chocolate chip cookies rolled into one dessert. Another recipe you can make with overripe bananas. 
Bananas contains so much moisture which makes these cookies soft. Make sure to use the overripe ones or bananas with skin with a lot of dark spot.
These banana-infused chocolate chip cookies are also egg less. Perfect for those looking for recipes without it. Super easy to make, delicious and impossible to resist. 





Ingredients:



  1. 1/2 cup unsalted butter, softened
  2. 1/4 cup granulated sugar
  3. 3/4 cup brown sugar
  4. 3/4 cup mashed banana (about 2 medium ripe bananas)
  5. 2 cups all-purpose flour
  6. 1 tsp baking soda
  7. 1 tbsp cornstarch
  8. 1 tsp salt
  9. 1 1/2 cups semi-sweet chocolate chips + more for topping (optional)

Procedure:


  1. In a large bowl, beat the butter on high speed until creamy.
  2. Add granulated sugar and beat until light and fluffy.
  3. Add brown sugar. Beat until fully combined.
  4. Add mashed bananas. Beat until light and fluffy.
  5. Place a sieve over the bowl and add flour, baking soda, cornstarch, and salt. Sift and stir until just combined. Do not over-mix.
  6. Stir-in semi-sweet chocolate chips.
  7. Refrigerate for 30 minutes.
  8. Scoop out dough (about 2 1/2 to 3 tbsp) on cookie sheet lined with parchment paper or baking mat. Use a cookie scoop for easy assembly and make sure to leave an inch space in between the cookies.
  9. Top with more chocolate chips if desired. 
  10. Bake in a preheated oven at 375 F for 10-12 minutes or until tops start to turn light golden brown. Timing depends on the size of the cookies. Make sure to check before the set time.
  11. Remove from oven and allow cookies to cool completely on pan. Slight deflation will happen while cooling and cookies will firm up.
  12. Recipe makes about 24 cookies.
  13. Store in an airtight container. 
  14. Enjoy.


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