Cookies are lovely, but not every time you are in the mood for a hard crunchy one. So when you are carving cookies that are soft and even a little gooey, here is an easy recipe of banana chocolate chip cookies.

The batter is unlike that of the regular cookie as it is a bit wet, like that of a cake, so you will have to spoon or scoop it out on the baking tray instead of making cookie balls with your hands (something I love doing). And when you have overripe bananas that no one wants to eat, try your hand at this and everyone will love the quintessential banana bread flavour combined with chocolate chips.

Ingredients

• 1 egg

• 1-1/2 cup flour

• 1 cup sugar

• 1/8 teaspoon salt

• 1/3 cup unsalted butter, softened

• 1 teaspoon vanilla extract

• 1 teaspoon baking soda

• 1/2 cup mashed banana

• 1/2 cup chocolate chips

Instructions

Preheat the oven to 375F degrees.

In a large bowl, beat together the butter and sugar. Mix in the egg and vanilla extract. Mash the banana and add to the butter.

Mix together flour, baking powder and salt. Add half of the flour mixture to the butter mixture and mix together. Then beat in the rest of the flour.

Stir in chocolate chips and fold with a spoon.

Using a cookie scoop or spoon, drop one tablespoon scoops of the dough onto a well greased cookie tray, about two inches apart.

Bake for 9-10 minutes or until the top look just set and there is light brown line along the corners at the bottom.

Take out of the oven and leave to cool for at least 10 minutes as the cookies will be very soft when hot and may break on touching.

Tip: If the dough seems extra sticky and you have time, place in the fridge for 30 minutes first before dropping onto the cookie sheets.

Published in Dawn, Young World, March 30th, 2019