indulgent chocolate chip cookies

Every time I express disappointment at one of my baking experiences coming out wrong, my boyfriend always says ‘maybe you should have followed the recipe’. More often than not, I adapt them, sometimes with disastrous results.

However, once in a while I get lucky and it works out all right. This was the case with these chocolate chip cookies:

chocolate chip cookies

I adapted these chocolate chip cookies to suit the lack of eggs in my fridge. I also added a lot more chocolate than the original recipe calls for.

Chocolate Chip Cookies
(adapted from The Hummingbird Bakery Cookbook)
225 g unsalted butter, at room temperature
350 g light brown sugar
1 ripe banana, mashed
1/2 tsp vanilla extract
400 g flour
2 1/2 tsp bicarbonate of soda
1/2 tsp salt
300 g milk chocolate chips
Pre-heat oven to 170 degrees C.
Cream butter and sugar until light and fluffy, and add the banana. When  incorporated, add the vanilla extract.
Add the flour, salt and bicarbonate until combined (you may have to use your hands for this, as it is quite a thick dough). Mix in chocolate chips.
Line baking rack with parchment paper and make small-ish (about 1 heaped tablespoon in size) balls of dough. Put six on baking tray and bake for about 10 mins or until flat and golden on the edges. Make sure you leave a considerable amount of space around each ball, as they will spread considerably.
Remove from oven and let cool slightly before transferring to a cooling rack to cool completely.
Yields about 30 cookies.
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