3/4 cups unsalted butter (softened)
2 Large very ripe bananas (mashed)
2/3 cups granulated sugar
2/3 cups brown sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon baking soda
1/4 teaspoon baking powder
2 2/3 cups all purpose flour
12oz semi sweet chocolate chips
1 cup chocolate toffee bite (I used Heath baking bits)
You may want to use a silicone baking mat or line your cookie sheets with parchment paper. The toffee get sticky when baked and you don’t want your cookies sticking to the tray.
In a mixing bowl beat together the butter, bananas, and sugars. Add the egg, salt and vanilla, mixing until smooth. Add baking soda and powder and mix. Slowly mix in flour just until incorporated. Stir in chocolate and toffee bits. Cover and chill at least 30 min.
Preheat oven to 375.
Drop dough by rounded spoonfuls onto an ungreased baking sheet 2″ apart. Bake 8-9 minutes or just until golden on the edges. Do not over bake. Let cool a few minutes before moving to a wire rack to cool completely. Store in an air tight container.