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1
No need to preheat the oven yet, this dough needs a minimum of 6 hours to chill.
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2
Place flours, baking soda, baking powder, salt and chocolate chips into a medium sized bowl and stir until all the chocolate chips are covered in flour. Leave to one side.
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3
Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2-3 minutes on medium-high speed. Add eggs and vanilla extract, scraping sides as necessary, and mix until well incorporated and smooth, about 1 minute.
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4
Add your flour mix and mashed banana then mix on low until a soft dough forms.
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5
Tip the dough into a medium sized bowl and cover with cling film. Place in the fridge for at least 6 hours or overnight if possible.
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6
Once chilled, preheat the oven to 350 F/180 C and line 2-3 baking trays.
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7
Using a 1.5 tablespoon-sized cookie scoop, place balls of dough 2 inches apart on each baking tray. Place in the oven for 9-12 minutes until risen, lightly golden on the edges, but still soft in the middle. Remove from oven. Leave to cool on the trays for at least 30 minutes, before transferring to a wire rack to cool completely.
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8
Once cooled, cookies will keep in an airtight container, at room temperature, for 5 days.
