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Soft, chewy cookies with ripe banana and chocolate chips.
15 min
Prep Time
12 min
Cook Time
27 min
Total Time
24
Serves
24
Servings
Store in an airtight container at room temperature for up to a week or freeze for later.
Preheat oven to 350°F (175°C).
Cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
Add the mashed bananas, egg, and vanilla extract and stir until well combined.
In a separate bowl, whisk together the baking soda, salt, and flour.
Gradually add the dry ingredients to the banana mixture, stirring gently until just combined.
Fold in the chocolate chips.
Using a tablespoon, drop portions of dough onto a lined baking sheet, spacing about 2 inches apart.
Bake for 10 to 12 minutes, until edges are golden brown and centers look set.
Let cookies cool on the baking sheet about 5 minutes, then transfer to a wire rack to cool completely.