Banana Chocolate Chip Cookies
These cookies are crazy soft, with a strong (but not overpowering) banana flavor. A mix of milk and dark chocolate chips perfectly complements the banana and gives the cookies texture.
Ingredients
- 2 1/2 cups gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full cookies
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened to room temperature
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 3.4 oz. packet instant vanilla pudding mix
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 1 1/2 tsp vanilla
- 2 medium very ripe bananas mashed
- 1 cup milk chocolate chips
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (176°C) and line baking sheets with parchment paper or silicone baking mats. You'll need 3 to 4 baking sheets, but if you don't have that many, just reuse what you have.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
- In a large bowl, cream the butter, sugars and pudding mix on high speed until light and fluffy. Beat in the eggs and yolk, one at a time, until incorporated. Mix in the mashed banana and vanilla. The batter will be a little lumpy.
- Gradually add in the flour mixture on low speed, until just combined. Fold in the chocolate chips by hand.
- Cover and chill the dough in the refrigerator for 1 hour.
- Scoop 12 balls of dough onto a baking sheet. Each ball should be about 1.5 inches. Press the top of each cookie dough ball with the back of a spoon to slightly flatten it.
- Bake for 10 to 12 minutes, or until the edges are lightly browned. Let the cookies rest on the pan for 5 minutes before removing them to a wire cooling rack.
- Store in an airtight container. These cookies also freeze well.