Over the weekend, I had the laziest Saturday. It was one of those days where I didn’t really feel like doing anything besides wearing sweats, watching Netflix, and baking cookies. We all have those days for various reasons. But in case you’re wondering, the rainy weather was my excuse for staying indoors. (Not that you ever actually need an excuse — go with your gut!)
Anyway, I suppose it wasn’t an entirely lazy day, since I decided to try this banana chocolate chip cookie recipe from a site called Life, Love and Sugar. I found it on Pinterest when searching for banana recipes, since the bunch I recently bought had already turned brown… aka the perfect excuse to make something!
If you’re looking for a way to brighten a rainy day (literally or metaphorically), I hope these cookies do the trick.
Full disclosure: My cookies turned out chewier than I would’ve liked, but that was totally my own fault. I didn’t have any corn starch, and decided to substitute in extra flour instead (because that’s what Google told me). But learn from my mistake and try your best to follow the recipe as closely as you can!
INGREDIENTS
- 2-3 ripe bananas (mash the bananas & measure it out to 1 cup)
- 3/4 cup melted butter
- 1 cup brown sugar
- 1 tsp vanilla extract
- 1/4 cup sugar
- 2 & 3/4 cups flour
- 2 tsp corn starch (I skipped this, but use it if you have it!)
- 1 & 1/2 cup semi-sweet chocolate chips (I used a mixture of regular-sized and mini chips)
DIRECTIONS
1. Preheat your oven to 350 degrees.
2. Melt your butter. Cut the butter into chunks so that it melts more evenly.
Then stick it in the microwave for 30 seconds at 50% power. Repeat until it looks just like this:
3. Mash your bananas. My bananas probably could have been browner, but I cut them into chunks and stuck them in a bowl.
Using a fork, I mixed and mashed the bananas until they got a liquidy consistency. There can still be some chunks though!
4. Mix together the mashed banana, melted butter, brown sugar, sugar, vanilla extract. (Pretty much everything except the chocolate chips, corn starch, and flour.)
I used a spoon, but feel free to use an electric mixer if you have one!
Honestly, the texture wasn’t the most appetizing looking. But don’t worry, it gets better! Keep mixing until it’s well-blended.
5. Add in the flour and corn starch.
Keeping mixing until a dough forms and it starts to look like this:
6. Pour in the chocolate chips.
If you’re like me, you’ll probably snack on a few along the way. Totally fine! Keep mixing until the chips are evenly distributed.
7. Roll the dough into balls and stick on a cookie sheet. The dough will be slightly sticky. Don’t forget to spray the cookie sheet with non-stick spray, or line it with parchment paper if you have that available.
8. Press down lightly on the cookies to flatten them a bit. You don’t have to flatten them too much if you want them to be puffier.
9. Stick the cookies in the oven and bake for approximately 12 minutes. You may need to go a little longer or shorter, depending on your oven. You’ll know they’re done when the bottoms are golden brown.
10. Repeat steps 7-9 until you run out of dough. Let the cookies cool (at least for a few minutes) before you dig in!
Even though they were a bit chewy, the cookies were still ridiculously delicious and I’d totally make them again! I’ll just make sure to use all the correct ingredients next time. I learned that lesson the hard way (or the chewy way).
Not into bananas? No worries, we also have a recipe for Cookies and Cream Chocolate Chip Cookies.
