Description
These Soft and Chewy Banana Chocolate Chip Cookies combine the natural sweetness and moisture of ripe bananas with the rich flavor of chocolate chips, creating a deliciously tender cookie with a perfect balance of chewiness and flavor. Ideal for a comforting snack or a sweet treat, these cookies are simple to make and sure to satisfy any chocolate and banana lover.
Ingredients
Scale
Wet Ingredients
- 1 small overripe banana, mashed (about 1/4 cup)
- 1/2 cup vegetable oil or melted butter
- 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
- 1 cup light brown sugar, packed
Add-ins
- 2/3 cup chocolate chips
Instructions
- Combine wet ingredients: In a large bowl, mix the melted butter (or vegetable oil), packed light brown sugar, and mashed banana until well combined, creating a smooth mixture.
- Add egg and vanilla: Stir in the egg yolk and vanilla extract, ensuring the mixture is smooth and homogenous.
- Incorporate dry ingredients: Add the all-purpose flour, baking soda, ground cinnamon, and salt to the wet mixture. Stir thoroughly until no streaks of flour remain, forming a uniform dough.
- Fold in chocolate chips: Gently fold the chocolate chips into the dough. Cover the dough and let it rest for about 15 minutes to allow the flour to hydrate, enhancing the texture.
- Preheat oven and prepare baking sheet: Line a cookie sheet with parchment paper and preheat the oven to 350°F (175°C). Once preheated, scoop out approximately 1-inch dough balls, spacing them about 2 inches apart on the baking sheet; note the dough will be a little wet.
- Bake the cookies: Bake for 10 to 11 minutes or until the edges are set and the cookies have puffed up, but the centers still appear slightly underbaked to maintain softness.
- Cool and serve: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely, enhancing their chewy texture. Enjoy!
Notes
- Using an overripe banana is key for natural sweetness and moisture.
- If you prefer, substitute vegetable oil with melted butter for a richer flavor.
- Do not overbake; cookies should look slightly underbaked in the center to keep their soft texture.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- To make them gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approximately 30g)
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 105 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 20 mg
Keywords: banana cookies, chocolate chip cookies, soft cookies, chewy cookies, easy dessert, quick cookies, homemade cookies
