Banana Bread Chocolate Chip Cookies {Foodie Friday}

It's nearly fall and I am so excited. I am taking photos for a wedding this weekend and I am all sorts of excited about it. What does that have to do with these cookies you ask? Nothing really, but let's just add it to the list of things I love: Fall, weddings, cookies, mmmm...

We have leftover bananas a lot, and these cookies are a quick an easy alternative to making a full blown  loaf of banana bread or banana cake. 

They secretly look like chocolate chip cookies, so you may unintentionally trick passers by who can't help but pop them in their mouths. They'll look confused for a moment, then they'll come back for more

One Year Ago: 60 second chocolate chip cookie a la mode

Banana Bread Chocolate Chip Cookies

Yield: 25-30 cookies

Ingredients:

½ cup unsalted butter, at room temperature

1 cup sugar

1 egg, at room temperature

1 cup of mashed bananas (about 2 ½ large bananas)

1 tsp. baking soda

2 cups flour

pinch of salt

½ tsp. cinnamon

½ tsp. nutmeg

½ tsp. ground cloves

1 cup chocolate chips

Directions:

Preheat the oven to 350°.  In the bowl of an electric mixer, cream the butter and the sugar together until light and fluffy.  Add the egg and continue to beat until well incorporated.

In a bowl, mix the mashed bananas and baking soda.  Let sit for 2 minutes.  The baking soda will react with the acid in the bananas which will in turn give the cookies their lift and rise.

Mix the banana mixture into the butter mixture.  Mix together the flour, salt and spices and sift into the butter and banana mixture until just combined. 

Fold chocolate chips into the batter.  Drop into dollops on baking sheet lined with parchment paper.  Bake for 11-13 minutes or until nicely golden brown.  Let cool on wire racks.

Source: Annie's Eats

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