So after an unacceptable excused 2 weeks, I’ve finally put my procrastination away on this blazing hot Saturday morning.
I don’t even know why I didn’t post this right away the minute I took a bite into these chewy soft chocolate chip cookies. Let me tell you though, they will blow your mind.
These cookies don’t snap, because they’re not crisp, because they’re not sheet thin. These cookers are chewy and they sink in your teeth. They’re almost pinky-sized thick. They’re covered with chocolate chips with a hint of banana. They’re better than subway’s. They are awesome and will be gone in minutes. They are most perfect on a rainy day with a glass of cold milk and a warm blanket.
These cookies are a classic and it’s my go-to ultimate CCC recipe. If you don’t like bananas, you could totally omit them but I will never seem to understand your distaste.
The only con to this recipe is that it requires chilling. If you’re like me, whenever I want cookies, I want them now. Not a few hours later. BUT as impatient as I can be, I encourage you to give this a try because it was definitely worth the wait! To lighten up the mood, an hour’s worth of chilling the dough will do but you can chill it overnight as well.
Look at them. I mean how could you resist?
Alright, everything aside, I present you- The BEST Banana Chocolate Chip Cookies.
Best Banana Chocolate Chip Cookies
Ingredients:
3/4 cup unsalted butter (softened to rtp)
3/4 cup brown sugar
2 medium bananas (mashed)
1 large egg
2 tsp vanilla extract
2 cups all purpose flour
2 tsp cornstarch (cornflour)
1 tsp baking soda
1/2 tsp salt
1 and 1/4 cup chocolate chips
Directions:
1. In a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar and mashed bananas and mix on medium speed until fluffy and light. Mix in the egg and vanilla. Scrape down the sides of the bowl as needed and mix until combined. In a separate bowl, sift the flour, cornstarch, baking soda and salt together. Slowly mix it into the wet ingredients on low speed until combined. Add in the chocolate chips and mix for a few seconds. Cover the dough with plastic wrap and leave it in the refrigerator to chill for at least an hour or overnight.
2. Remove cookie dough from the fridge and allow to sit at room temperature for 10 minutes. Preheat the oven to 350F and line a baking tray with parchment paper.
3. Take about a tablespoon sizes of dough and roll them into balls (they might be crumbly but will hold together in your palms). Bake for 9 minutes until they are barely golden brown around the edges. Allow them to cool on the cookie sheet for 5 minutes before removing them to cool completely on a wired rack.
Makes about 2-2.5 dozen.
thedisposition 