Banana Chocolate Cookies (Egg-Free)

Steps

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1. 1
   Mash the ripe banana in a bowl with a fork until it reaches a purée consistency.
   ▶ ≈0:54
2. 2
   Add the light brown sugar and dark brown sugar to the banana, mixing well.
   ▶ ≈1:19
3. 3
   Pour in the melted butter and vanilla extract, stirring to combine.
   ▶ ≈1:35
4. 4
   Sift the flour, baking soda, salt and cinnamon into the wet mixture, gently folding with a spatula until no dry flour remains visible.
   ▶ ≈1:53
5. 5
   Fold in the chopped dark chocolate pieces, stirring to distribute evenly throughout the dough.
   ▶ ≈3:04
6. 6
   Use an ice-cream scoop to portion the dough onto a parchment-lined baking sheet, spacing them well apart to allow for spreading.
   ▶ ≈3:29
7. 7
   Top each cookie with one or two chocolate chips and bake at 180°C for 10–11 minutes, until the edges are golden brown but the center appears slightly underbaked.
   ▶ ≈3:43
8. 8
   Remove from the oven and cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. The cookies will continue to firm up as they cool.
   ▶ ≈4:04