These cookies are a delightful twist on the classic banana chip cookies, featuring a rich and moist texture with a hint of cinnamon.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated to maintain consistent baking results.
In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
Use room temperature butter for easier mixing and a smoother texture.
Mash the ripe bananas and mix them into the creamed mixture along with the vanilla extract.
Mash bananas thoroughly to avoid lumps in the dough.
In a separate bowl, whisk together the flour, salt, and cinnamon.
Sifting the dry ingredients can help ensure a smoother dough.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chocolate chips evenly throughout the dough.
Reserve a few chocolate chips to place on top of the cookies for a more appealing look.
Drop tablespoon-sized portions of dough onto an ungreased baking sheet, spacing them about 2 inches apart.
Use a cookie scoop for uniform-sized cookies.
Bake in the preheated oven for 13-15 minutes, or until the edges are golden brown.
Rotate the baking sheet halfway through for even baking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on the sheet helps the cookies set and prevents breakage.
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