Soft Banana Chocolate Chip Drop Cookies

These cookies, my friends, are seriously one of the best cookies that you'll ever bake and perhaps the best cookies you may ever consume. I know that there are oodles of cookie recipes out there in baking-land. But, these are something spectacular. This recipe is my mother's ... one that she has made for years and years. The cookies are truly a family favorite {along with her Slow Cooker Steak in Golden Mushroom Cream Sauce recipe}. She is asked to make these particular cookies for most any special gathering. And, when the grandkids show up at her house, it's pretty much a given - almost without fail - that they will ask her for these cookies. She usually keeps batches of them tucked away in her freezer. And, truth be told, they are barely given adequate time to thaw before everyone - including the adults - are diving into them.

Ripe, mashed bananas - lending both amazing flavor and extra moisture - are used in the dough. Mini chocolate chips lend just the right amount of crunch as you make your way through each chewy, soft bite. These are not dense like some traditional chocolate chip cookies. Rather, the texture is light, fluffy and ultra-soft.

I highly urge you to try this recipe. And, I'd love for you to come back and let me know how you like these. I think you'll find that these become a family favorite for you, too.

Yields 4 dozen.

Ingredients:

1 cup granulated sugar
2 large eggs
2/3 cup butter, softened to room temperature
1 cup ripe, mashed bananas
1 teaspoon vanilla extract
2 1/4 cups flour
1/4 teaspoon baking soda
2 teaspoons baking powder
12 ounces mini chocolate chips

Directions:

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.

In a large mixing bowl, cream together sugar, eggs, butter, bananas and vanilla extract with electric mixer until smooth.

Gradually add the flour, baking soda and baking powder - with mixer on low - until well-incorporated. Turn off mixer. Stir in chocolate chips.

Drop by golf ball sized spoonfuls - twelve to a baking sheet - with even spacing between each dough ball.

Bake 11 - 12 minutes on center rack of oven. Cookies should still be quite soft and with just a slight light browning around the edges. Remove from oven. Transfer cookies to a cooling rack. Repeat process until all dough has been used.

Once cooled, store cookies in an airtight container for up to a week or freeze in an airtight container for up to a month.


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