Chocolate Chip Banana Cookies Without Eggs

Instructions:

1. Cream the fats. Mix the 113g softened butter with both the 150g brown sugar and 50g white sugar. Note: Use a spatula to press out any sugar lumps until it looks like wet sand.
2. Add the fruit. Stir in the 115g mashed banana and 1 tbsp vanilla extract. Mix until the streaks of banana disappear into the butter.
3. Whisk dry ingredients. In a separate small bowl, combine the 250g flour, 2 tsp cornstarch, 1 tsp baking soda, and 0.5 tsp salt. Note: This ensures the leavening is evenly distributed.
4. Combine the two. Gradually fold the dry ingredients into the wet banana mixture. Stop as soon as you see no more white flour patches.
5. Fold in chips. Add the 225g chocolate chips. Note: Save a handful to press into the tops later for a professional look.
6. The chill phase. Cover the bowl and refrigerate for 30 minutes. Wait until the dough feels firm to the touch.
7. Prep the oven. Preheat your oven to 175°C (350°F) and line a tray with parchment.
8. Scoop the dough. Roll about 2 tablespoons of dough into balls and space them 5cm apart. Ensure they are uniform for even baking.
9. The golden bake. Bake for 10 to 12 minutes. Remove when the edges are set but the centers still look slightly soft.
10. Final set. Let them rest on the hot pan for 5 minutes before moving to a wire rack. Note: This carryover cooking finishes the center without drying the edges.