Banana Chocolate Chip Cookies

If I was one to eat cookies for breakfast (ok, so maybe I am) it would definitely be these cookies. They are like a muffin-cookie hybrid.They have cookie exterior, but the inside is fluffy like a muffin, a delicious banana chocolate chip muffin. They keep really well, better than you would expect for a soft cookie, just seal the left overs in an airtight container for later enjoyment (assuming you have any left). So if you need a post hurricane pick-me-up, that's quick and easy to throw together, try these. Next time I am throwing a batch of these in my emergency kit. I truly hope that everyone is safe and dry from the storm.

Banana Chocolate Chip Cookies:
1 stick of butter, melted
1/4 cup white sugar
1/2 cup brown sugar
1 overripe banana
1 egg
1 tsp of vanilla extract
1 3/4 cups of flour
1/2 tsp of salt
1/2 tsp of baking powder
1 cup of milk chocolate chips

Pre-heat the oven to 350 degrees and position rack in the upper and lower thirds of the oven. In a large bowl, cream together butter and sugars, until smooth. Mash in the banana and mix on high speed until most of the lumps are gone and mixture is fluffy. Add egg and vanilla and mix until incorporated. Add 3/4 cup of flour, salt, and baking powder and mix until just combined. Add remaining cup of flour and repeat, do not over mix, the batter will be more runny than the average cookie dough. Stir in chocolate chips. Line to cookie sheets with parchment paper and spray with non-stick. Scoop batter by heaping teaspoon and drop onto cookie sheet. Drop 12 cookies, evenly spaced per sheet. Cook until puffy and golden, rotating between the racks halfway though. About 10-13 minutes total. Makes about 3 dozen. (adapted from Food+Words)

Happy Eating.