Banana Bread Chocolate Chip Cookies

Yield: 6 cookies (~70g per cookie)

Ingredients

6 Tbsp Unsalted Butter, melted and slightly cooled

6 Tbsp Light Brown Sugar**

3 Tbsp White Sugar** ** If you only have dark brown sugar, use a ratio of 6 tbsp white sugar and 3 tbsp dark brown sugar instead

65-70g Banana, very ripened and mashed up

1 tsp Vanilla Extract or Paste

120g All Purpose Flour

1/2 tsp Baking Soda

1/4 tsp Salt

Sprinkle of Cinnamon and Nutmeg or Pumpkin Pie Spice (Optional)

1/4 cup Chocolate Chips or Chopped Chocolate (I use more sometimes)

Sprinkle of Sea Salt

Instructions

1. Combine (melted and slightly cooled) butter and the sugars together

2. Mash up your ripe banana until smooth before adding into your butter and sugar mixture

3. Add vanilla extract before mixing together to combine

4. Mix together flour, baking soda, salt and optional spices and add into batter

5. Mix together gently until JUST barely combined then add in chocolate chips, it should still have some dry flour in the batter, that's okay — over mixing your dough will result in a tough cookie!!

6. Split into dough balls and top with more Chocolate Chips for presentation

7. Let your batter sit in the fridge for at least ~1 hour, preferably 4 hours to firm up before baking (it’ll taste the best overnight!)

8. Bake in a preheated oven at 175°C for ~14-16 minutes, depending on your preferred level of doneness

9. Bang onto the counter when it’s just out of the oven to make more flat

10. Sprinkle with flaky sea salt and let it cool for a ~10 minutes before enjoying!

Adapted from: Lifewithtuyen