Double Chocolate Banana Cookies
Deliciously thick, soft, and fudgy chocolate cookies that are loaded with banana flavour, and stuffed full of white chocolate chips!
Servings: 18 cookies
Calories: 164kcal
Ingredients
- 1 ½ cups (187g) plain/all-purpose flour
- ½ cup (50g) cocoa powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter melted
- ¾ cup (150g) light brown sugar
- 1 small banana (about 100g) mashed
- 1 teaspoon vanilla extract
- 1 cup (175g) white chocolate chips
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, cocoa powder, baking soda, cornflour, and salt. Set aside.
- Whisk together the butter and sugar until combined. Add the banana and vanilla, and mix until combined.
- Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
- Roll the dough into 1.5oz balls, and place onto the prepared baking tray.
- Bake for 10 - 12 minutes. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.
Notes
Storage: Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Freezing: Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.