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1
Preheat oven to 325 degrees F.
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2
In a large bowl, whisk together the flour, salt, baking powder and baking soda. Make sure it is light and fluffy. Set aside.
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3
In the bowl of your mixer, or another large bowl, mix together brown and white sugar. When thoroughly mixed, slice butter by tablespoon and mix the slices into the sugars. I find that adding butter in slowly mixes more thoroughly and uniformly. But that's just me.
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4
Scrape down sides of bowl occasionally to ensure consistency in sugar/butter mixture. Add eggs, one at a time and scrape down sides of bowl to make sure consistency is uniform. Whip slightly, but just enough to make it light and fluffy (don't over-mix). Add vanilla and mix in well. Mix in bananas until evenly distributed.
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5
When this is complete, grab the flour mixture and mix it into sugar/butter/egg/vanilla mixture 1/2 cup at a time. Mix well in between adding flour and again, scrape down sides of bowl to ensure uniform consistency.
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6
When this is complete, add in the chocolate chips and mix well. I prefer to refrigerate my dough for about 10 minutes before baking to make sure it's easy to handle when plopping it onto my baking sheet. But, you don't have to - you can use your personal preference.
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7
I use an aluminum pizza tray (the kind without holes) to bake my cookies. I find the airpocketed baking sheets do weird things to the cookies and they don't set up properly in the oven. They allow the cookies to spread out too far before puffing up...
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8
Add the cookie dough to your baking sheet in reasonable sized scoops, spacing a couple inches apart.
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9
Bake for 15-16 minutes or until golden brown. Just keep an eye on them, since ovens vary. Then remove them from the oven, cool on a wire rack and enjoy.
