BANANA CHOCOLATE CHIP COOKIES (With optional Sourdough Discard)

Sourdough discard isn’t just for bread! It makes cookies soft, chewy, and packed with flavor. And if you’re tired of turning overripe bananas into banana bread, here’s your solution—banana chocolate chip cookies! The perfect way to use up both discard and bananas—zero waste, all the deliciousness.

(ps…this recipe is still delicious without the sourdough discard)

Makes 16-18 cookies

INGREDIENTS

• 1 small ripe banana, mashed

• 1 cup softened butter

• 1 cup dark brown sugar

• 1/4 cup sourdough discard (optional but so good!)

• 1/2 cup granulated sugar

• 1 egg yolk

• 1 tsp vanilla extract

• 2 1/4 cup flour

• 1 tsp baking soda

• 1 tsp instant coffee

• 1/2 tsp salt

• 1/2 tsp cinnamon

• 2 cups chocolate chips

DIRECTIONS

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.

2. Mash the banana in a small bowl and set aside.

3. Cream the butter and sugars in a stand mixer until light and fluffy.

4. Mix in the egg, sourdough discard, vanilla, and mashed banana until smooth.

5. Add the flour, baking soda, salt, and cinnamon. Mix until just combined.

6. Stir in the chocolate chips until evenly distributed.

7. Scoop the dough: Small cookies: 1½ tbsp of dough  Large cookies: 3 tbsp of dough

8. Place the dough on the baking sheet, leaving room for spreading.

9. Bake: Large cookies: 11–13 minutes Small cookies: 9–11 minutes.

10. Cookies are done when the edges turn golden brown.

11. Sprinkle baked cookies with a light dusting of flaky or sea salt for extra flavor!

12. Cool on the pan for 10 minutes, then transfer to a wire rack. Enjoy!