Servings 24 cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2/3 cup unsalted butter, at room temp
- 1/2 cup white sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 1/2 cups chocolate chips, chopped nuts or a mix
- Large-flake sea salt, for topping (optional)
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, white sugar and brown sugar until light and fluffy, about 2 minutes, scraping down the sides as needed.
- Add the eggs one at a time, beating between each addition.
- Add the vanilla extract and mashed bananas and mix until combined.
- Add the flour mixture and mix just until combined.
- Stir in the chocolate chips then scoop the dough onto the prepared baking sheets. Sprinkle them with sea salt (optional).
- Bake the cookies for 12 to 15 minutes or until the edges begin to lightly brown.
- Remove the cookies from the oven and let them sit on the hot baking sheets for 5 minutes before transferring them to a rack to cool completely.
Notes
- Store the banana chocolate chip cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Freeze baked cookies in a single layer for 1 hour, then transfer to a freezer bag. They’ll keep for up to 2 months.
- Freezing cookie dough: Scoop the dough onto a tray, freeze until solid, then transfer to a zip-top bag. Bake from frozen—just add 1-2 extra minutes to the bake time.
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