Banana Chocolate Chip Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">150g brown sugar</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 large egg, at room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 medium very ripe bananas, mashed (about 200g)</li><li class="ingredients-single-item">200g semi-sweet chocolate chips</li><li class="ingredients-single-item">50g chopped walnuts (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Electric mixer (hand or stand)</li><li class="equipment-single-item">Cookie scoop or tablespoon</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper or silicone baking mats</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper or silicone mats. This preparation ensures your cookies won't stick and will bake evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking soda, and salt. This thorough mixing distributes the leavening agent evenly throughout the dry ingredients, ensuring consistent rise in your cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. The brown sugar contains molasses which adds moisture and chewiness to your cookies, while beating incorporates air for a better texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Beat in the egg and vanilla extract until well combined, about 1 minute. Then add the mashed bananas and mix until incorporated. Don't worry if the mixture looks slightly curdled - this is normal due to the moisture in the bananas.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Over-mixing will develop the gluten in the flour and result in tough cookies, so stop as soon as no dry flour remains visible.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in the chocolate chips and walnuts (if using) with a rubber spatula. The chocolate chips should be evenly distributed throughout the dough for consistent flavor in each cookie.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>The dough will be softer than traditional cookie dough because of the banana's moisture. If it feels too soft to scoop, chill in the refrigerator for 30 minutes to firm it up slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 5cm (2 inches) apart. The cookies will spread during baking, so give them room.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 10-12 minutes, until the edges are golden but the centers still look slightly soft. Banana cookies can brown quickly due to their natural sugars, so watch them carefully in the last few minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cookies to cool on the baking sheet for 5 minutes - they'll continue cooking slightly from residual heat and firm up during this time. Then transfer to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Store in an airtight container at room temperature for up to 3 days. The banana makes these cookies extra moist, which means they'll stay soft longer than traditional chocolate chip cookies. For longer storage, freeze in a single layer then transfer to a freezer bag for up to 3 months.</li></ol>