Banana Chocolate Chip Cookies

Sorry there is no picture.  I did not expect these cookies to disappear as quickly as they did.  Even though this goes against all the rules of food blogging, I am going to post this sans picture.  These cookies are so good, and I need to share them with you. 
I made these cookies last week because I had a whole day with nothing to do and some ripe bananas in the freezer.  I finally got my cooking/baking itch back and am really having fun with it again.  Levi is on a good, consistent routine which helps me know when I will have time to make things, and that is a little easier on me. 
I wanted to make banana cookies instead of just banana bread, or muffins because cookies are more fun.  The chocolate chips make them super sweet and delicious!  The texture of these cookies is really nice.  They are a little sticky, but extremely moist and soft. I froze them for about a week before we ate them last night, but like all cookies, they held up great in the freezer.

Banana Chocolate Chip Cookies
Adapted from Simply Recipes

1 Stick Butter, softened
1 Cup Sugar
1 Egg
1 Cup Ripe Bananas, mashed
1 teaspoon Baking Soda
2 Cups Flour
pinch of salt (only if using unsalted butter)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2  teaspoon ground cloves
1 Cup semi-sweet chocolate chips

Pre heat your oven to 350 degrees.  Cream the butter and sugar together until light and fluffy.  Add the egg and beat until fluffy again.  In another bowl mix the mashed bananas with baking soda and let it sit for a few minutes.  In yet another bowl, mix flour, salt, and spices.  Add the banana mixture to the butter mixture and mix well.  Then add in the flour mixture and stir until combined.  Fold in chocolate chips.
Drop teaspoonfuls onto baking sheets and bake in preheated oven for about 13 minutes.  These are great fresh out of the oven, but in case you can't eat all of them, let the rest cool on wire racks and then store in an airtight container.