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Banana Chocolate Chip Cookies Recipe

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4.1 from 6 reviews

Delight in these soft and chewy Banana Chocolate Chip Cookies, made with a ripe banana, warm cinnamon, and melty chocolate chips. Perfectly moist and flavorful, they combine the natural sweetness of banana with rich chocolate in a simple cookie recipe ideal for a quick homemade treat.

Ingredients

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

  1. Mix Wet Ingredients: In a large bowl, combine the melted butter (or vegetable oil), packed brown sugar, and mashed banana. Stir together until well blended for a smooth base.
  2. Add Egg and Vanilla: Incorporate the egg yolk and vanilla extract into the mixture, mixing thoroughly to ensure an even consistency.
  3. Combine Dry Ingredients: In a separate step, add the flour, salt, baking soda, and ground cinnamon to the wet mixture. Stir gently until no streaks of flour remain, forming a cohesive dough.
  4. Fold in Chocolate Chips: Gently fold in the chocolate chips to evenly distribute them throughout the dough. Cover the bowl and let the dough rest for about 15 minutes while the oven preheats, allowing the flour to hydrate fully.
  5. Prepare for Baking: Line a cookie sheet with parchment paper and preheat the oven to 350°F (175°C). Scoop out dough balls using a 1-ounce cookie scoop or spoon, spacing them about 2 inches apart on the prepared sheet.
  6. Bake Cookies: Bake for 10 to 11 minutes, or until the edges are set and cookies have puffed, while the centers remain slightly underbaked for softness. Remove from the oven and allow cookies to cool completely on the baking sheet before serving.

Notes

  • Use a ripe banana for the best natural sweetness and moisture.
  • You can substitute vegetable oil with melted butter for richer flavor.
  • The dough will be slightly wet; this is normal for a soft cookie texture.
  • Letting the dough rest before baking helps achieve a tender cookie by hydrating the flour.
  • Be careful not to overbake to keep the centers soft and chewy.
  • Store cookies in an airtight container for up to 3 days for optimal freshness.

Find it online: https://yumntasty.com/banana-chocolate-chip-cookies-recipe/