Description
Delightful cookies that are soft and chewy, bursting with the sweet essence of ripe bananas and rich chocolate chips.
Ingredients
- 1 small overripe banana, mashed (1/4 cup)
- 1/2 cup vegetable oil or melted butter
- 1 cup light brown sugar, packed
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2/3 cup chocolate chips
Instructions
- In a large bowl, combine the melted butter (or vegetable oil), brown sugar, and mashed banana. Mix well until thoroughly combined.
- Add the egg yolk and vanilla extract, stirring until completely blended.
- Gradually add the flour, salt, baking soda, and cinnamon to the mixture. Stir until no streaks of flour remain.
- Fold in the chocolate chips, ensuring they are evenly distributed. Cover and let the dough rest for about 15 minutes.
- Preheat oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- Scoop out 1-inch balls of dough and place them 2 inches apart on the prepared cookie sheet.
- Bake for 10-11 minutes, until the edges are set but the middle remains underbaked. Allow to cool before enjoying.
Notes
For extra thickness, refrigerate the dough for about 30 minutes before baking. Keep in an airtight container for up to 3 days at room temperature.