Chewy banana chocolate cookies (Printable Version)

Soft, moist cookies combining ripe bananas, chocolate chips, and warming cinnamon for a delightful snack.

# Ingredients Required:

→ Wet Ingredients

01 - 113 grams unsalted butter, melted and cooled
02 - 165 grams light brown sugar, tightly packed
03 - 80 milliliters mashed ripe banana
04 - 1 large egg yolk
05 - 1/2 teaspoon pure vanilla extract

→ Dry Ingredients

06 - 215 grams all-purpose flour
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon fine salt

→ Mix-ins

10 - 125 grams dark chocolate chips
11 - 50 grams chopped walnuts

# Guide to Cooking:

01 - In a large bowl, blend the cooled melted butter with the light brown sugar until smooth and well incorporated.
02 - Add the mashed banana to the butter mixture and mix thoroughly; then blend in the egg yolk and vanilla extract until smooth.
03 - Stir in the salt, baking soda, and ground cinnamon until evenly combined within the wet ingredients.
04 - Gradually add the all-purpose flour, folding gently until the batter is uniform and no dry flour remains.
05 - Gently fold the dark chocolate chips and chopped walnuts into the dough, ensuring even distribution.
06 - Cover the bowl and refrigerate the dough for 60 minutes to firm up and prevent excessive spreading during baking.
07 - Preheat the oven to 175 degrees Celsius and line two large baking sheets with parchment paper.
08 - Using a 45-gram cookie scoop, place dough balls on the baking sheets spaced at least 5 centimeters apart.
09 - If preferred, press additional chocolate chips onto the top of each dough portion before baking.
10 - Bake in the preheated oven for 10 to 12 minutes until edges are set and centers remain soft.

# Extra Suggestions:

01 - Chilling the dough is essential to prevent cookies from spreading too thin while baking.
02 - Using cooled but still creamy melted butter enhances texture.
03 - Adjust baking time slightly based on oven variations for optimal results.

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