Banana cookies sprinkled with chocolate chips.
- ⅓ cups Softened unsalted butter
- ¼ cups Granulated sugar
- ¼ cups Brown sugar, packed
- 1 Egg
- ½ cups Banana, Puree
- ½ teaspoon Vanilla extract
- 1-¼ cup All purpose flour
- 1 teaspoon baking powder
- ¼ teaspoons Salt
- ¼ teaspoons Cinnamon (optional)
- ⅛ teaspoons Baking soda
- 1 cup Chocolate chips
In a small bowl, cream the butter and both sugars until light and fluffy. Stir in egg, banana and vanilla.
In another bowl, combine the flour, baking powder, salt, cinnamon and baking soda. Slowly add to the butter-sugar mixture and mix well. Stir in the chocolate chips with a wooden spoon.
Refrigerate dough for at least 1 hour. For best results, refrigerate up to 3 hours.
Drop tablespoon-sized cookie balls about 2 inches apart on baking sheets coated with cooking spray and/or lined with parchment paper.
Bake at 350°F for 13-16 minutes or until edges are lightly browned. Cool on a baking sheet for 3 minutes, then transfer cookies to wire racks to cool for another 10 minutes.