Ingredients:

  • 2 1/4 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt
  • 1 cup Unsalted Butter, softened
  • 3/4 cup Light Brown Sugar, packed
  • 1/2 cup Granulated Sugar
  • 1 Large Egg, room temperature
  • 1 tsp Vanilla Extract
  • 1/4 cup Very Ripe Banana, mashed
  • 1 1/2 cups Semi-Sweet Chocolate Chips/Chunks

Instructions:

  1. Preheat the oven to 175°C / 350°F (conventional). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Ensure the banana is mashed until very smooth, almost like a thick paste. Measure exactly 1/4 cup (60g).
  4. In the bowl of a stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium-high speed until light, fluffy, and pale (3-4 minutes). This creaming is crucial for texture.
  5. Beat in the egg and vanilla extract until just combined, scraping down the sides as needed.
  6. Gently mix in the mashed banana on low speed until streaks disappear. Be careful not to overmix.
  7. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Stop mixing as soon as you no longer see streaks of dry flour.
  8. Remove the bowl from the mixer and fold in the chocolate chips using a rubber spatula.
  9. Cover the bowl tightly with cling film and refrigerate the dough for a minimum of 60 minutes. This prevents spread and allows the banana flavor to develop.
  10. Use a standard cookie scoop (approx. 3 Tbsp) to portion the chilled dough into uniform balls. Place them 2 inches apart on the prepared baking sheets.
  11. Bake for 10–12 minutes, rotating the tray halfway through.
  12. Check for Doneness: The edges should be set and lightly golden, but the centres should still look slightly soft and underdone.
  13. Leave the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.