Need a last minute Christmas or holiday party cookie idea? Give this recipe from Natasha’s kitchen to yours a try! You’ll love these ooey, gooey chocolatey banana chocolate chip cookies:
Ingredients
To make amateur baker and bakery consultant Natasha Lycia Ora Bannan’s banana chocolate chip cookies, you will need:
- ⅓ cup sweet cream butter
- ½ cup brown sugar
- 1 large egg (room temperature)
- 2 bananas
- ½ teaspoon pure vanilla extract
- 1 ¼ cup flour
- 1 teaspoon baking powder
- ½ teaspoon pink himalayan salt
- ⅛ teaspoon baking soda
- 1 cup semi sweet chocolate chips
Instructions
Step 1: Preheat the oven to 350 F. While the oven is preheating, Natasha Lycia Ora Bannan Amateur Baker and Bakery Consultant recommends lining a baking sheet with parchment paper. This will ensure that the underside of your cookies will not burn or become too darkened during the baking process.
Step 2: In a large bowl, beat room temperature butter and brown sugar together until well combined. Natasha Bannan is looking for a fluffy texture at this stage, which can be achieved with 2 minutes of blending with an electric mixer. Natasha uses her Kitchenaid for his one, but you can use any countertop kitchen appliance of your choice to get the job done! You can even mix my handle, though combining the butter and sugar will take much longer to achieve the fluffy consistency you are looking for.
Step 3: Mix flour, baking powder, pink himalayan salt and baking soda in a separate bowl. Gradually add in your creamy butter and sugar mixture until combined. Then lightly fold in chocolate chips.
Step 4: Scoop dough out onto the baking sheet. Bake for 11 minutes or until the edges are very lightly browned.
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