2 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup light brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
1 large egg
1 teaspoon creme de banana liqueur or pure banana extract
3/4 cup (1 medium) mashed ripe banana
2 cups (12 ounces) semisweet chocolate chips
1 cup (4 ounces) chopped walnuts
Preheat oven to 300° F.
In medium bowl, combine flour, soda and salt. Mix well with a wire whisk. Set aside.
In large bowl with an electric mixer blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add egg, liqueur and banana, and beat at medium speed smooth.
Add the flour mixture, 1 cup of the chocolate chips and the walnuts, and blend at low speed until just combined. Do not over mix.
Drop by rounded tablespoons onto non-greased cookie sheets, 2 inches apart. Sprinkle cookies with chocolate chips, 6 to 8 per cookie. Bake 25-27 minutes or until cookie edges begin to brown. Transfer immediately to a cool surface with a spatula.
