Banana Choc Chip Cookies
Banana and chocolate, flavors that perfectly complement each other. And these two flavors come together in this delicious cookie. Soft on the inside with slightly crispy edges. For this cookie, use overripe bananas for an even more intense banana taste.
Tip: If you have overripe bananas and don't have immediate time to make these delightful cookies, store them in the freezer. This way, you'll always have overripe bananas on hand. Just remember to thaw them before use.
Ingredients
Baking sheet lined with parchment paper.
1 small overripe banana, mashed (about 85 grams without peel)
120 ml sunflower oil
150 grams light brown sugar
1 egg yolk
165 grams Lisa's Choice flour
1/2 tsp baking soda
2 tsp cinnamon
150 grams chocolate chips
Preparation
1. Preheat the oven to 175°C (347°F).
2. In a bowl, combine mashed banana, oil, and sugar, and mix well using a whisk.
3. Add the egg yolk and mix until incorporated.
4. Add flour, baking soda, and cinnamon, and mix well with a spatula.
5. Gently fold in the chocolate chips.
6. Use an ice cream scoop or two spoons to form balls of dough and place them on the lined baking sheet. Leave at least 5 cm of space between the dough balls, as the cookies will spread.
7. Bake the cookies for about 12 minutes, until the edges are nicely firm. It's okay if the center is slightly soft. Allow the cookies to cool on a rack.
Enjoy!