Description
Delicious and moist Banana Bread Chocolate Chip Cookies that combine the best flavors of banana bread with the classic chocolate chip cookie. These cookies are perfect for snacking, featuring ripe bananas for natural sweetness, soft butter, and melty chocolate chips. Easy to make and perfect for sharing, they bake quickly to a golden perfection.
Ingredients
Scale
Wet Ingredients
- 2 ripe bananas, mashed
- 1 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 egg
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right baking temperature for the cookies.
- Cream butter and sugar: In a large bowl, cream together the softened unsalted butter and brown sugar until the mixture is light, fluffy, and well combined, which helps with the cookie texture.
- Add wet ingredients: Blend in the mashed ripe bananas, egg, and vanilla extract until the mixture is smooth and homogenous, enriching the batter with moisture and flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon to evenly distribute the leavening agents and spices.
- Mix dry into wet: Gradually add the dry ingredients into the wet banana mixture, stirring gently to combine until just incorporated to avoid overmixing which can toughen cookies.
- Fold in chocolate chips: Carefully fold in the chocolate chips ensuring they’re evenly dispersed throughout the cookie dough.
- Shape cookies: Drop rounded tablespoons of cookie dough onto a baking sheet lined with parchment paper or a silicone mat, spacing each cookie about 2 inches apart to allow spreading.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
- Cool cookies: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For extra flavor, consider adding 1/2 cup chopped walnuts or pecans.
- If you prefer, substitute chocolate chips with white chocolate or butterscotch chips.
- Make sure bananas are very ripe for maximum sweetness and moisture.
- These cookies freeze well; store in an airtight container for up to 3 months.
- Do not overbake to keep cookies soft and chewy.
