If a chocolate chip cookie and banana bread had a baby, this would be her. These cookies are quick, easy and freeze well! Make a double batch and store extras in freezer for school lunches! 

Ingredients 

• 1/2 cup soften butter
• 1/2 cup light brown sugar
• 2 tbsp of cane sugar
• 1 egg
• 1 ripe banana
• 1 tsp vanilla extract
• 1 1/2 cup Red Fife Multipurpose Flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup chocolate chips

Directions

1. Preheat over to 350F.
2. In your mixer with whisk attachment, cream your butter and sugar together. scrape down the sides of your bowl to ensure it gets completely incorporated. Mix on low for 2 mins.
3. Add egg, banana, vanilla and mix on low for 2 mins.
4. Add dry ingredients, flour, baking soda, baking powder and salt mix until just combine. 
5. Fold in chocolate chips. 
6. Scoop batter onto parchment lined baking sheet, in 1.5'' balls.
7. Bake at 350F for 12-15 mins ( depending on the size of your cookie)
8. Enjoy!