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Soft and Chewy Banana Chocolate Chip Cookies Recipe

★★★★★

4.8 from 104 reviews
  • Author: Sarah
  • 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

Scale

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

  1. Combine Wet Ingredients: In a large bowl, mix the melted butter, light brown sugar, and mashed banana until well combined and smooth.
  2. Add Egg Yolk and Vanilla: Stir in the egg yolk and vanilla extract, mixing thoroughly to integrate the flavors.
  3. 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.
  4. 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.
  5. Preheat and Prepare Baking Sheet: Line a cookie sheet with parchment paper and preheat your oven to 350°F (175°C).
  6. 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.
  7. 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.
  8. 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

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Find it online: https://everydaytastes.com/soft-and-chewy-banana-chocolate-chip-cookies-recipe-2/