Ingredients
2 1/2
cups Gold Medal™ all-purpose flour
1
tablespoon granulated sugar
1
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1/3
cup cold butter or margarine
1
cup miniature semisweet chocolate chips
1/2
cup chopped ripe banana (about 1 medium)
1
cup buttermilk
2
teaspoons turbinado sugar (raw sugar)
Preparation
Heat oven to 400°F. Line 17x12-inch half-sheet pan with cooking parchment paper.
In large bowl, mix flour, granulated sugar, baking powder, baking soda and salt with whisk. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in chocolate chips and banana. Stir in buttermilk until dough leaves side of bowl.
Onto pan, drop dough by 2 tablespoonfuls about 1 inch apart. Sprinkle with turbinado sugar.
Bake 12 minutes or until golden brown. Cool 5 minutes; remove from pan to cooling rack. Serve warm.
