Megan Sheley Wellness

Make sure your butter is SOFT before starting these cookies. Cream together the brown sugar and softened butter with a hand or stand mixer. Add in vanilla and mashed banana and mix again. Set aside. In another bowl, whisk together flour, baking powder, corn starch, salt, and cinnamon. Please, if you’re baking, use a scale. This avoids user error and a lot more precise measurements. Pour flour mix into butter & sugar mixture and hand mix. Chop your chocolate bars into chunks and fold into dough. Cover and put in the fridge for AT LEAST 2 hours, I did overnight for mine. But you definitely want this dough COLD for optimal results. Preheat oven to 375 degrees. Scoop into large golf ball sized balls and roll. Place on parchment paper on a cookie sheet and put in the freezer for 10 minutes while oven preheats. Bake for 14 minutes (13-15 depending on your oven). Remove from oven and let sit on baking sheet for 5 minutes, add flakey sea salt and then transfer to wire rack to fully cool (let cool for at LEAST 20 minutes to let the banana cool so they don’t fall apart). Enjoy!