📖 Instructions

1. Get started by preheating your oven to 350°F (175°C). Make sure the rack is in the middle position, as this helps ensure even baking. Next, line your baking sheets with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup a breeze. Trust me; you’ll appreciate this step later!
2. In a large mixing bowl, cream together the softened butter and both the granulated and brown sugars. Beat them with an electric mixer on medium speed until the mixture is light and fluffy. This usually takes about 3-5 minutes. Properly creaming the butter and sugar is essential for achieving a good cookie texture. The mixture should look pale and feel airy.
3. Add the mashed banana and vanilla extract to the creamed mixture. Mix on low speed until well combined. Ensure there are no large chunks of banana. The banana adds moisture and a natural sweetness to the cookies, enhancing the overall flavor. Don't be afraid to add a little extra vanilla extract if you're feeling fancy. One of my friends always doubles the vanilla, and they swear it makes the cookies taste better.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the baking soda is evenly distributed throughout the flour, which helps the cookies rise properly. I used to skip this step, and my cookies would sometimes turn out flat. Don't make the same mistake!
5. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. Overmixing can develop the gluten in the flour, resulting in tough cookies. Mix until you no longer see streaks of flour.
6. Gently fold in the white chocolate chips. Distribute them evenly throughout the dough. White chocolate chips add a lovely sweetness and creaminess to the cookies, complementing the banana flavor perfectly. I personally love using Ghirardelli white chocolate chips.
7. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can use a cookie scoop to ensure uniform size. Uniform cookies bake more evenly. If you don’t have a cookie scoop, two spoons work just fine.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Keep a close eye on them, as baking times can vary depending on your oven. The cookies should look slightly soft in the center when you take them out. They will continue to set as they cool.
9. Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents the cookies from breaking apart. Patience is key here! Once they’re completely cool, they’re ready to be devoured. Seriously, try not to eat them all in one sitting.