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This is a recipe I've held onto since 8th grade home ec, and it's a great alternative to using up over ripe bananas rather than making banana bread time and again.
View original recipe on cookpad.comIn a large bowl cream together butter and brown sugar. Stir in eggs and mashed banana until thoroughly combined.
In a separate bowl whisk together flour, baking powder, baking soda, all spice, cinnamon, and salt.
Add dry ingredients to wet ingredients. Stir well to combine, just until no dry clumps remain. Be careful to not over mix.
Gently fold in chocolate chips and any other optional add-ins you choose. Cover dough and refrigerate 1-2 hours.
When dough is chilled preheat oven to 375°F. Lightly grease a cookie sheet, or line with parchment paper.
Use a couple teaspoons to drop 12 small balls of dough onto cookie sheet, evenly spaced. Bake 8-10 minutes or until cookies are golden.
Repeat steps 6 and 7 until all cookies are baked. This recipe will yield 36-48 cookies depending on the size you choose to make them.
Remove from oven. Let cool on cookie sheet for 2 minutes. Transfer cookies to wire racks to cool completely.
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