Soft and Chewy Banana Chocolate Chip Cookies Recipe
Introduction
These Soft and Chewy Banana Chocolate Chip Cookies are a delightful twist on classic cookies, featuring the natural sweetness and moisture from overripe banana. Perfectly spiced with cinnamon and loaded with chocolate chips, they offer a tender bite that’s hard to resist.
Ingredients
- 1 small overripe banana, mashed (about 1/4 cup)
- 1/2 cup vegetable oil or melted butter
- 1 cup light brown sugar, packed
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/3 cups all purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2/3 cup chocolate chips
Instructions
- Step 1: In a large bowl, combine the melted butter, brown sugar, and mashed banana. Mix until fully combined.
- Step 2: Add the egg yolk and vanilla extract to the mixture. Stir well to blend all ingredients.
- Step 3: Add flour, salt, baking soda, and cinnamon to the wet ingredients. Stir gently until no streaks of flour remain.
- Step 4: Fold in the chocolate chips. Cover the dough and let it rest for about 15 minutes while the oven preheats. This helps the flour hydrate for better texture.
- Step 5: Line a cookie sheet with parchment paper and preheat the oven to 350°F (175°C). Use a cookie scoop or spoon to drop 1-inch dough balls onto the sheet, spacing them about 2 inches apart. The dough will be slightly wet, which is normal.
- Step 6: Bake for 10 to 11 minutes, or until edges are set and cookies have puffed but the centers remain slightly underbaked. Allow the cookies to cool on the sheet before serving.
Tips & Variations
- For a richer flavor, use melted butter instead of vegetable oil.
- Add chopped walnuts or pecans for extra crunch.
- If you don’t have cinnamon, substitute with a pinch of nutmeg or pumpkin pie spice.
- Make sure the banana is very ripe for maximum sweetness and moisture.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies for up to 1 month. To reheat, warm them briefly in the microwave or oven to restore their soft texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use whole eggs instead of just the yolk?
Yes, you can use a whole egg, but the texture may be slightly less tender since egg whites can make cookies firmer.
How do I know when the cookies are done without overbaking?
Look for set edges and puffed tops. The centers should still look slightly underbaked; they will firm up as the cookies cool.
Print
Soft and Chewy Banana Chocolate Chip Cookies Recipe
- Total Time: 26 minutes
- Yield: About 18 cookies 1x
- Diet: Vegetarian
Description
These Soft and Chewy Banana Chocolate Chip Cookies combine the natural sweetness and moisture of ripe bananas with the classic comfort of chocolate chips. Perfectly spiced with cinnamon and lightly golden from baking, these cookies offer a tender, chewy texture unlike any other. They’re easy to make and a wonderful treat for banana lovers looking for a deliciously different dessert.
Ingredients
Wet Ingredients
- 1 small overripe banana, mashed (should measure 1/4 cup)
- 1/2 cup vegetable oil or melted butter
- 1 cup light brown sugar, packed
- 1 egg yolk
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/3 cups all purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Add-ins
- 2/3 cup chocolate chips
Instructions
- Combine Wet Ingredients: In a large bowl, mix the melted butter, light brown sugar, and mashed banana until well combined and smooth.
- Add Egg Yolk and Vanilla: Stir in the egg yolk and vanilla extract, mixing thoroughly to integrate the flavors.
- Mix Dry Ingredients: Add the all purpose flour, salt, baking soda, and ground cinnamon to the wet mixture. Stir until the batter is uniform and no streaks of flour remain.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the dough, distributing them evenly. Cover the bowl and set aside for about 15 minutes to allow the flour to hydrate as the oven preheats.
- Preheat and Prepare Baking Sheet: Line a cookie sheet with parchment paper and preheat your oven to 350°F (175°C).
- Scoop Cookies: Using a cookie scoop or spoon, portion about 1 inch dough balls onto the prepared cookie sheet, spacing them approximately 2 inches apart. Note that the dough will be slightly wet.
- Bake the Cookies: Bake in the preheated oven for 10 to 11 minutes, or until the edges are set and the cookies have puffed up but the centers remain slightly underbaked for chewiness.
- Cool and Serve: Allow the cookies to cool on the baking sheet before transferring them to a wire rack or serving plate. Enjoy once cooled for the best texture.
Notes
- Be sure to use a small overripe banana measuring about 1/4 cup to get the right moisture balance.
- If you prefer, you can substitute vegetable oil with melted butter for richer flavor.
- The egg yolk (without the white) helps maintain softness and chewiness in the cookies.
- Letting the dough rest before baking allows the flour to hydrate, ensuring tender cookies.
- Do not overbake; the centers should look slightly underdone when removing from the oven to keep them soft.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: banana cookies, chocolate chip cookies, soft cookies, chewy cookies, banana dessert, easy cookie recipe
