I think these chocolate chip banana snaps taste even better the next day, after the flavors have had a chance to mingle awhile.
This recipe makes a double batch of regular size cookies or 36 giant Montana size cookies.
Chocolate Chip Banana Snap Cookie Recipe
1 cup butter, softened
1 cup granulated sugar
1 cup light brown sugar
1 teaspoon vanilla
2-1/4 cups mashed very ripe bananas
2 teaspoons baking soda
2 cups all-purpose flour
2 cups white whole wheat flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1 teaspoon salt
2 cups mini chocolate chips
Chocolate Chip Banana Snap Cookie Preparation:
Heat the oven to 350° F.
Using an electric mixer, cream the butter and sugars in a large bowl until light and fluffy, about 1 to 2 minutes. Add the eggs and beat until well combined. Beat in the vanilla.
In a small bowl combine the baking soda and mashed banana and let sit for 2 minutes (will look a bit foamy).
Mix the bananas into the butter mixture, add in the flours, cinnamon, nutmeg, cloves, and salt, mix on low speed just until combined. The batter will be more like a thick cake batter than traditional cookie dough.
Stir in the mini chocolate chips and using an ice cream scoop or a 1/4-cup scoop, drop cookies onto a parchment-lined baking sheet. This makes giant Montana size cookies, so space appropriately on the cookie sheet.
If the batter is too gooey to handle, put it in the freezer for a few minutes to stiffen up.
Bake cookies until nicely browned, about 16 to 20 minutes. Cool on a wire rack.
Store in an airtight container or freeze.