Stir in dry ingredients until just combined.
Fold in chocolate chips.
4. Bake
Scoop 1.5 tbsp dough per cookie, spacing 2 inches apart.
Bake 10-12 mins until edges are set (centers will look soft).
5. Cool & Enjoy!
Let cool 5 mins on the pan (they’ll firm up).
Pro Tips
🍌 Extra banana flavor? Use very ripe bananas (lots of brown spots!).
🔥 Chewier cookies? Bake 1-2 mins less.
🍫 Mix-ins – Try white chocolate chips + pecans for a twist.
Storage & Freezing
🍽 Room temp – Keep in an airtight container for 3 days.
❄️ Freeze dough – Scoop and freeze unbaked; bake from frozen (+1-2 mins).
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