It’s Chocolate Chip Day!!!

What better way to celebrate chocolate chip day than with some chocolate chip cookies. People are very particular about their cookies—some love them soft and chewy, others prefer them hard and crispy. Me…I like them any way!!

So, here’s three different ones that are sure to please everyone.

1. Banana Chocolate Chip Cookies

This recipe substitutes sugar with fresh banana – soft and chewy cookie

Makes 12 good size cookies

1 mashed up ripe banana
⅓ cup unsalted butter at room temperature
½ tsp vanilla extract
1 cup flour
1 tsp baking powder
½ cup mini chocolate chips

Heat the oven to 350degrees
In a mixing bowl, cream the butter and mix together with the mashed banana, vanilla and chocolate chips. Add the flour and baking powder and mix well. Drop tablespoon size balls of dough about 2 inches apart on baking sheet lined with parchment paper. Bake for 10-15 minutes until the cookies are golden around the edges. Let cool on the baking sheet for 1-2 minutes then transfer to a wire rack to cool completely.

2. Chocolate Chip Cookies/Chocolate Chip and Walnut Cookies

I took this recipe and divided the dough and added walnuts to one batch

Makes 36 good size cookies – crispy with a softer center

2¼ cups all-purpose flour
½ tsp baking soda
1 cup (2 sticks) unsalted butter at room temperature
½ cup granulated sugar
1 cup packed light-brown sugar
1 tsp salt
2 tsp vanilla extract
2 large eggs
2 cups semisweet chocolate chips
(If you want to make half with walnuts, ½ cup chopped walnuts)

Heat the oven to 350degrees
In a small mixing bowl, whisk together the flour and baking soda. In a large mixing bowl, cream the butter and mix together with both sugars. Beat until light and fluffy. Add the salt, vanilla and eggs and beat well until thoroughly mixed. Add the flour and mix until combined. Stir in the chocolate chips. (If you want to make half with walnuts, divide the dough and add the ½ cup chopped walnuts)

Drop tablespoon size balls of dough about 2 inches apart on baking sheet lined with parchment paper. Bake for 10-15 minutes until the cookies are golden around the edges. Let cool on the baking sheet for 1-2 minutes then transfer to a wire rack to cool completely.