First add all the dry ingredients (flour, baking soda, corn starch and salt) to a large mixing bowl and whisk until combined.
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Mash the ripe banana nicely and add it to a mixing bowl along with butter, sugar, vanilla and beat with a hand whisk until light and fluffy.
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Now, add the dry ingredients to the wet in batches and fold until combined. Add the choco chips and mix it in. Refrigerate the dough for about 15 mins.
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Pre heat the oven to 375 F. Grease a baking sheet or cover with parchment paper and keep aside. Scoop about a tablespoon of batter and place it onto the baking sheet.
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Bake for about 8 - 12 mins until the edges of the cookie is slightly brown. Pull out the cookies from the oven and leave them to cool for about 5 mins. Then transfer them to a cooling rack and let them cool completely.
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Store in an airtight container and enjoy.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/banana-chochip-cookie-1.jpg" alt="banana choco chip cookie" width="100%" />