There's a chocolate chip cookie recipe for every day of the year. But adding banana makes these crispy, chocolate-studded treats from Mad Hungry Cravings something special. If you're the kind who adds chocolate chips to your banana bread, this is the cookie for you.
Tips: This recipe is actually easier to execute with an electric hand mixer, which gives you more room to move the bowl around. Mix in the banana and chocolate chips by hand, or on the lowest speed of whichever electric mixer you choose to use.
Tweaks: Add a teaspoon or two of cinnamon with the flour, baking soda, and salt if you're looking to increase that banana bread flavor.
Reprinted with permission by Lucinda Scala Quinn. Copyright © 2013. Published by Artisan Books. Available wherever books are sold. All rights reserved.
- Yield:makes about 16 cookies
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon coarse salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/4 packed cup plus 2 tablespoons light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 very ripe banana, peeled and slightly mashed
- 3/4 semisweet chocolate chips
Preheat the oven to 375°F with the racks in the upper and lower third positions. Butter two baking sheets or line with parchment.
Whisk together the flour, baking soda, and salt in a bowl.
In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together the butter, sugars, egg, and vanilla. Add the flour mixture and stir to combine. Mix in the banana and chocolate chips until just combined.
Drop the batter by the tablespoon onto the baking sheets, spacing the cookies 1 1/2 inches apart. Bake for 10 to 12 minutes, until lightly golden brown. Transfer to wire racks to cool.