Makes 18 large cookies
Time: 1 ½ hours
Music Selection: Nina Simone – Here Comes the Sun
These cookies have the perfect balance of cookie to chocolate chip ratio – trust me! These are a favorite for my kids and for me as I like that it has fruit in them and not too much sugar! I use these as the base for my mini banana sundae baked alaska desserts which are a big hit at New Years or for kids birthday parties. Enjoy with milk or champagne!
2 cups flour
1 tsp baking soda
1 Tbsp corn starch
1 tsp salt
½ cup cold butter, cut in small cubes
2 ripe bananas, mashed
1 cup brown sugar
2 tsp vanilla
(optional) 1 tsp cinnamon
1 ½ cups chocolate chips
Preheat oven to 300 deg F and line cookie sheets with parchment paper.
In large mixer, add the flour, baking soda, corn starch, salt, brown sugar and cinnamon.
In a separate bowl, mash the bananas and vanilla. Set aside.
Add the cold butter to the mixer with the flour and turn on low to mix the butter into the flour. When it starts to stick together like a dough, add in the bananas until well blended, but you do want to see little chunks of butter. Turn off.
With a large spoon, add in the chocolate chips.
Using an ice cream scoop, drop the cookie dough onto a cookie sheet – you should only get about 6 cookies per sheet as the cookies spread.
Bake for 20 minutes. While waiting for the batch to bake, keep the remaining dough cold in the fridge. You should get 3 batches (18 cookies). Enjoy with cold milk (or champagne…)