
Okay, so this recipe, is divine. If you fancy making some quick and easy sweet bakes, I highly recommend! For all the cookie lovers out there, this recipe includes banana to naturally flavour and sweeten the cookies, as well as sugars. I personally like my cookies slightly soft, so I always leave mine in the oven for 10 mins max, but if you like them chewy, I would opt for longer. The chocolate chips really add that bit of sweet indulgence – these are perfect to have as an afternoon snack or to cosy up with after dinner on a wintery night.
PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 55 minutes (inc. cooling time)
SERVINGS: 10
CALORIES: 230 kcal
EQUIPMENT
1 large mixing bowl
1 medium mixing bowl
1 wooden spoon
1 ice cream scoop
2 baking paper sheets
2 baking trays
1 clingfilm sheet
INGREDIENTS
240 g self raising flour
1/2 tsp cornstarch
1/2 tsp sea salt
60 g butter softened
1 large banana ripe
120 g light brown sugar
30 g granulated sugar
1/2 tsp vanilla extract
INSTRUCTIONS
Whisk together the flour, cornstarch and salt in the medium bowl and set aside.
In the large bowl, mash the banana and add in the softened butter and sugars and mix together well until combined and creamy.
Add in the vanilla extract and mix to combine.
Stir in the flour mixture until combined, then stir through the chocolate chips.
Cover the bowl with clingfilm and refrigerate for dough for 30 minutes.
Preheat the oven to 200 degrees (fan) and line both baking trays with baking paper.
Once the dough is ready, use the ice cream scoop to portion the dough into 10-12 scoops spread out onto the prepared baking trays.
Bake the cookies in the oven for 10-12 minutes, until they turn lightly golden and brown on top.
Let the cookies cool completely before enjoying!
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