Mashed banana adds a delicious flavour to your favourite chocolate chip biscuits. Another nice idea is to use white chocolate instead of dark.
I made this recipe and without thinking did my usual adjustments for high altitude. They came out good and I did like the combination of chocolate chips (used Ghiradelli dark chocolate chips) and banana. I don't like such a cakey cookie usually and next time will take some of the advice of other reviewers and hopefully will get a chewier cookie. - 26 Jan 2011 (Review from Allrecipes USA and Canada)
LOVE this recipe. The second time I made it, I changed a few things to reduce the cakey quality of the cookies. I used wheat flour and allowed it to mix a bit longer to develop the gluten a bit for some chewyness. I used 3/4c of sugar and 3/4c of brown sugar. It made them a bit less crumbly. I liked the difference it made. Also, I added 4 bananas for more banana flavor. It didn't really seem to affect the texture of the cookies. Since cookie dough rises but doesn't spread very much, make sure you make them small when you put them on the sheet (so the outsides won't burn before they are done). Lastly, since I make the cookies small, I use mini chocolate chips so that the chocolate distribution is even. I think someone nailed it when they said these cookies taste like banana-chocolate-chip muffin tops, which is a big hit with me and my family. - 18 Jan 2009 (Review from Allrecipes USA and Canada)
These were fantastic! The first time I made them I followed the recipe exactly. The second time I made them a little healthier by using 4 tablespoons of butter and 1 cup of applesauce to replace the 1 cup of butter. I used Splenda instead of sugar. I also used 1 cup of mini chocolate chips. They turned out amazing and I feel less guilty than I did about the original recipe! - 19 Jun 2010 (Review from Allrecipes USA and Canada)