Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large mixing bowl, blend the cooled melted butter with brown sugar until smooth and creamy.
- Add the well-mashed ripe banana to the mixture, stirring until integrated and no large chunks remain.
- Incorporate the egg yolk and vanilla extract into the banana mixture, stirring gently.
- Sprinkle in the salt, baking soda, and cinnamon, folding in the dry ingredients until just combined.
- Gradually fold in the all-purpose flour until there are no dry streaks remaining.
- Fold in the chocolate chips and walnuts, ensuring they're evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and refrigerate for at least one hour.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Using a cookie scoop or two spoons, portion the chilled dough onto the prepared baking sheets, leaving space between each scoop.
- For extra chocolatey goodness, press a few additional chocolate chips onto the top of each dough ball.
- Bake for 10-12 minutes or until the edges are golden and the centers are slightly soft.
- Allow cookies to cool on the baking sheets for about 2 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
These cookies can be stored at room temperature or frozen for longer preservation. Follow the tips for the best texture and storage methods.