- 185g (3/4 cup) margarine (I use Nuttelex)
- 1 tsp vanilla essence
- 1/4 cup caster sugar
- 1/3 cup brown sugar, firmly packed
- 1 medium overripe banana, mashed
- 1 & 1/2 cups self-raising flour, sifted (gluten-free works fine)
- 1 cup chopped dark chocolate
- In a large mixing bowl, beat margarine, vanilla essence and sugars in a bowl until combined.
- Add banana and mix until thoroughly combined.
- Add sifted flour and chocolate chips, stir thoroughly.
- Cover bowl and refrigerate dough for 1 hour, or until firm. Preheat oven to 180 celsius.
- Place heaped teaspoons of mixture on lightly greased baking tray, and flatten slightly (the dough will be very sticky, so wet your hands to flatten dough balls).
- Bake at 180 celsius for 15 minutes, or until lightly browned.
- Allow to stand for 5 minutes, then transfer to wire racks to cool.
Notes: this is an original adaptation of my mother’s recipe for plain choc-chip cookies, so all credit to me, thank you! This recipe is for very soft cookies – if you prefer crispier cookies, flatten the balls of dough until thin, and bake slightly longer (but be careful not to burn them!). Also, these cookies taste a lot better cool than warm, unlike most. Enjoy!