If thoughts of banana bread and chocolate chip cookies make your mouth water, then this Soft Banana Chocolate Chip Cookies recipe will become a menu staple. Featuring HERSHEY'S Mini Semi-Sweet Chocolate Chips, these deliciously soft cookies are sure to please at brunch or snack time.
Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
Mix together shortening and sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs and vanilla, mixing until fully incorporated. Blend together flour, baking soda and salt in large bowl. Gradually add alternately with buttermilk and bananas to shortening mixture, mixing until well blended. Stir in nuts and HERSHEY'S Mini Semi-Sweet Chocolate Chips. (Dough will be soft.) Using #20 scoop, drop dough 2 inches apart on prepared sheet pans.
Bake 10 to 12 minutes* or until lightly browned. Cool 10 minutes; remove from sheet pans to wire rack. Cool completely.
Step 3: If using convection oven, rotate pans one-half turn (180°) after 5 minutes of baking.