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There are many cool things about these cookies--not all in how they taste (which is fabulous), by the way, but they are eggless. Terrific for both egg shortages and allergies. This recipe is one bowl--excellent for minimal cleanup, and you get the soft and chewy texture you want in chocolate chip cookies, plus two kinds of chocolate and a beautiful vanilla flavor. You'll want them again and again.

Notes: Butter is unsalted. Oil is organic canola.


Ingredients: 1/2 cup softened butter, 2 tbsp. oil, 1/2 cup packed brown sugar, 1/4 cup sugar, 1 1/2 tsp. vanilla extract, 1 small mashed banana, 1 1/2 cups flour, 1 tsp. baking soda, 1/4 tsp. baking powder, 3/4 tsp. sea salt, 3/4 cup semi-sweet chocolate chips, 1/2 cup white chocolate chips, and coarse salt for sprinkling.

Makes about 16 cookies.

1. Preheat the oven to 350* and line baking sheets with parchment paper.

2. In a large bowl (or bowl of a stand mixer), cream the butter, oil, vanilla, and sugars until very creamy, about 2 minutes. Fold in the mashed banana.

3. Add in the flour, baking soda, baking powder, and salt. Mix until just combined. Tip in both kinds of chocolate chips, and stir until just combined.

4. Using a 3-inch scoop (about 3 tbsp. of dough), drop dough onto baking sheets, well spaced apart. Bake for 10-11 minutes until the perimeter of the cookies is golden and cooked, but the very center is slightly underdone.

5. Remove from the oven and sprinkle immediately with coarse sea salt. Allow the cookies to cook in their residual heat for five minutes on the baking sheets.

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