Homemade Banana Chocolate Chip Cookies

Sometimes I feel bananas are just too much pressure for one person. Day after day you watch them become ripe knowing there is no way you can finish them all before the brown spots spread like wildfire. I had already used bananas in a smoothie earlier this week, and I also ate them with yogurt and granola. This time I wanted to have something warm, sweet, and gooey to complement the downpour of rain outside. I settled on throwing some bananas in to my original chocolate chip cookies recipe; also because sometimes there's just nothing better than cookies and milk. You can be the judge of the results. 



2 small and ripe bananas, mashed

4 tbsp butter, melted

1/2 cup sugar, sifted

1 egg, beaten

1/2 tsp vanilla extract

1 cup all purpose flour, sifted

1 tsp baking powder, sifted

1 cup semisweet chocolate chips

1/4 tsp salt

1/8 tsp baking soda

Dash of nutmeg, ground

Dash of cinnamon, ground



1. In a small bowl, mix and mash together the bananas and baking soda. (Note: the baking soda reacts with the acid in the bananas to give the cookies extra fluff)

2. Add the butter in a small saucepan and cook over medium heat. Allow to come to a boil and cook until the color turns dark brown. (Note: you are cooking butter past its melting point and by doing this you create a nutty, toffee like flavor)

3. In a separate mixing bowl add all of the dry ingredients. Beat in the egg. Add the butter once cooled. Hand whisk the mixture until smooth

4. Stir in the chocolate chips

5. Refrigerate the mixture for up to one hour

6. Portion the cookies out on a baking sheet lined with parchment paper by using a tablespoon. Bake at 350°F for 10-12 minutes or just until golden brown. 

Enjoy! And if you decide to recreate a version of this, or any future dishes, please send me pictures and let me know how it turned out! Don't forget to tag and hashtag @sobiasiddiqui and #modalacarte on IG