Banana Chocolate Chip Cookies

BCCC1

I love a good recipe that includes “pantry staples”. Don’t you? Couple that with an ingredient that’s probably sitting on your countertop on the verge of going bad and you’ve got a double win and a perfect reason to bake up some chocolate chip cookies!

TWO TIPS ABOUT THESE COOKIES:

  • I know recipes always call for “softened” butter but I never leave time for that. 99.9% of the time I just melt my butter and my recipes always come out perfectly fine. That’s probably not the “right” way to do it, but ain’t nobody got time. Just sayin.
  • Whenever I’m making homemade chocolate chip cookies of any sort I ALWAYS leave out a handful of chocolate chips for the end of the batch. I’ve baked enough cookies in my lifetime to know that the last few cookies scooped are always the ones that get gipped of having chocolate chips. That’s when I’ll use the handful of chips I left out – just add them to the last few cookies that seem to always end up being mostly dough. (Also, then no one [cough*Hubs*cough] can complain of lack of quality control.)   =)

BCCC3

You will need:

2 ripe bananas (about one cup)
3-1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cornstarch
2 sticks (1 cup) unsalted butter, softened (or melted) 
1 cup brown sugar, packed
1/2 cup granulated sugar
2 teaspoons maple syrup
2 cups milk chocolate chips (Don’t forget to leave out a small handful!)

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a medium mixing bowl – add flour, baking soda, salt, and cornstarch. Whisk to combine dry ingredients.
  3. Add in unsalted butter, granulated sugar, and brown sugar. Beat until all ingredients are mixed together.
  4. In a separate bowl – mash ripe bananas with a fork and then add those in with the other ingredients along with the maple syrup. Mix together until all ingredients are worked into a dough.
  5. Add chocolate chips and fold everything together using a spatula.
  6. Scoop 1-1/2 tablespoons of dough on cookie sheet spacing cookies at least 2 inches apart.
  7. Bake for 12-14 minutes or until the edges are brown. Allow cookies to cool on cookie sheet for 2-3 minutes before transferring them to a cooling rack.

BCCC2

 

Enjoy!

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