Looking for the ultimate twist on classic chocolate chip cookies? These Chocolate Chip Cookies combine the comforting sweetness of ripe bananas with the indulgence of melty chocolate chips. With their perfectly soft texture and rich flavor, these cookies are a match made in heaven. They’re quick to whip up and perfect for using up that last overripe banana sitting on your counter.
Why Our Banana Chocolate Chip Cookies Are the Best
Our Banana Chocolate Chip Cookies are moist, flavorful, and perfectly balanced with just the right amount of banana flavor. They’re softer than traditional cookies, with a chewy center and a slight crunch from the chocolate chips. Plus, they’re so easy to make—they come together in just 22 minutes!
Ingredients Notes Banana Chocolate Chip Cookies
Each ingredient in our Banana Chocolate Chip Cookies contributes to their irresistible flavor and texture. Here’s what makes these cookies special:
- 1 small overripe banana, mashed: Adds natural sweetness and moisture, creating a soft, cake-like texture. (Measure 1/4 cup; discard any excess.)
- 1/2 cup vegetable oil or melted butter: Ensures a rich and tender cookie. Butter will add extra flavor, while oil creates a slightly softer texture.
- 1 cup light brown sugar, packed: Brings a warm, caramelized sweetness to the cookies.
- 1 egg yolk: Helps bind the dough while adding extra richness.
- 1 teaspoon vanilla extract: Enhances the overall flavor.
- 1 1/3 cups all-purpose flour: The perfect amount to give structure while keeping the cookies soft.
- 1/2 teaspoon baking soda: Helps the cookies rise slightly and stay fluffy.
- 2 teaspoons ground cinnamon: Adds a warm, spiced note that pairs beautifully with the banana.
- 1/2 teaspoon salt: Balances the sweetness and enhances the other flavors.
- 2/3 cup chocolate chips: The ultimate gooey, melty touch in every bite.
Pro Tip: Use dark chocolate chips for a deeper, richer flavor, or try mixing milk and dark chocolate chips for variety!
Kitchen Tools Needed Banana Chocolate Chip Cookies
- Cookie Scoop: Ensures evenly-sized cookies.
- Cookie Sheet: For baking your cookies to perfection.
- Parchment Paper Sheets: Prevents sticking and makes cleanup a breeze.
- Rubber Spatula: For easy mixing and folding.
How to Make Banana Chocolate Chip Cookies
Let’s get baking! These Banana Chocolate Chip Cookies are quick, simple, and oh-so-delicious.
1. Combine Wet Ingredients
In a large bowl, mix the melted butter (or vegetable oil), brown sugar, and mashed banana until fully combined.
2. Add Egg and Vanilla
Add the egg yolk and vanilla extract to the wet ingredients. Stir until smooth.
3. Add Dry Ingredients
Stir in the flour, salt, baking soda, and ground cinnamon. Mix until no streaks of flour remain.
4. Fold in the Chocolate Chips
Gently fold in the chocolate chips until evenly distributed throughout the dough.
5. Let the Dough Rest
Cover the dough and let it rest for 15 minutes while you preheat the oven to 350°F. This allows the flour to hydrate, resulting in softer cookies.
6. Scoop and Bake
Line a cookie sheet with parchment paper. Use a cookie scoop or spoon to scoop 1-inch dough balls, placing them about 2 inches apart on the sheet. The dough will be slightly wet, so don’t worry! Bake for 10 to 11 minutes, or until the edges are set and the cookies are puffed up but the centers are still underbaked.
7. Cool and Enjoy
Let the cookies cool on the cookie sheet before transferring them to a wire rack. This helps them firm up slightly while staying soft and chewy. Enjoy warm or at room temperature!
How To Store Banana Chocolate Chip Cookies
Store your cookies in an airtight container at room temperature for up to 4 days. To keep them extra soft, place a slice of bread in the container—it helps maintain moisture. For longer storage, freeze the cookies in a sealed bag for up to 3 months. Thaw at room temperature or warm in the microwave for a few seconds before eating.
Banana Chocolate Chip Cookies Variations
- Nutty Delight: Add 1/2 cup of chopped walnuts or pecans for extra crunch.
- Tropical Twist: Swap the chocolate chips for shredded coconut and white chocolate chips.
- Peanut Butter Lovers: Add a swirl of peanut butter to the dough for a banana-peanut butter combo.
- Spice It Up: Add a pinch of nutmeg or ground cloves for extra warmth.
- Double Chocolate: Replace 2 tablespoons of flour with cocoa powder for a chocolaty base.
What To Serve With Banana Chocolate Chip Cookies
Pair these cookies with a glass of cold milk or a hot cup of coffee for the perfect treat. For a more indulgent dessert, sandwich a scoop of vanilla ice cream between two cookies for a homemade ice cream sandwich!
Top Tips for Perfect Banana Chocolate Chip Cookies
- Use Overripe Bananas: The riper the banana, the sweeter and more flavorful your cookies will be.
- Don’t Overbake: Take the cookies out when the edges are set, but the centers are still soft. They’ll continue to cook as they cool.
- Rest the Dough: Letting the dough sit before baking helps hydrate the flour, leading to softer cookies.
- Measure Ingredients Accurately: Use a kitchen scale or level your measuring cups to avoid adding too much flour.
- Customize the Size: For smaller cookies, scoop 1/2-inch balls and bake for 8-9 minutes. For larger cookies, increase baking time by 1-2 minutes.
Helpful Notes
- The dough will be wetter than traditional cookie dough due to the banana, but don’t worry—it bakes up beautifully!
- If your banana is too large, measure out 1/4 cup of mashed banana and discard any excess to avoid overly wet dough.
Tips from Well-Known Chefs
- Christina Tosi: Chill the dough for an hour if you want more defined cookie shapes and flavors to meld.
- Joanna Gaines: Use room temperature ingredients for even mixing and better texture.
- Nigella Lawson: Add a pinch of flaky sea salt on top of the cookies before baking for a sweet-salty flavor contrast.
Frequently Asked Questions (FAQ)
1. Can I use regular sugar instead of brown sugar?
Brown sugar is recommended for its moisture and caramel flavor, but you can use white sugar in a pinch. The texture will be slightly less chewy.
2. What if my dough is too wet?
If the dough feels too wet to handle, refrigerate it for 15-30 minutes to firm up before baking.
3. Can I double the recipe?
Yes! This recipe doubles beautifully, so feel free to make a larger batch for a crowd.
4. Can I use a whole egg instead of just the yolk?
Using the yolk keeps the cookies rich and soft, but a whole egg can be used if needed. The texture will be slightly different.
5. Can I freeze the dough?
Absolutely! Scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer-safe bag. Bake straight from frozen, adding 1-2 minutes to the baking time.
These Banana Chocolate Chip Cookies are a delightful way to use up overripe bananas and satisfy your sweet tooth. Whether for a quick snack or a crowd-pleasing dessert, these cookies are sure to become a favorite!
Soft and Chewy Banana Chocolate Chip Cookies
Ingredients
- – 1 small overripe banana mashed (should measure 1/4 cup, discard excess)
- – 1/2 cup vegetable oil or melted butter
- – 1 cup light brown sugar packed
- – 1 egg yolk
- – 1 tsp vanilla extract
- – 1 1/3 cups all-purpose flour
- – 1/2 tsp baking soda
- – 2 tsp ground cinnamon
- – 1/2 tsp salt
- – 2/3 cup chocolate chips
Instructions
- Mix Wet Ingredients: In a large bowl, combine the melted butter, packed brown sugar, and mashed banana. Mix until smooth.
- Add Flavoring: Add the egg yolk and vanilla extract to the wet mixture. Stir until fully incorporated.
- Combine Dry Ingredients: Add the flour, salt, baking soda, and cinnamon to the wet mixture. Stir until no streaks of flour remain.
- Fold in Chocolate Chips: Gently fold in the chocolate chips until evenly distributed.
- Hydrate the Dough: Cover the dough and let it sit for about 15 minutes to allow the flour to hydrate while preheating the oven.
- Preheat and Prep Pan: Line a cookie sheet with parchment paper and preheat the oven to 350°F (175°C).
- Scoop Dough: Using a cookie scoop or spoon, portion out 1-inch dough balls and place them about 2 inches apart on the prepared baking sheet. The dough will be slightly wet.
- Bake: Bake for 10–11 minutes or until the edges are set and the cookies are puffed. The centers should still appear underbaked.
- Cool and Serve: Allow the cookies to cool on the baking sheet before enjoying.
Notes
- Customization: Add chopped nuts, dried fruits, or white chocolate chips for a twist.
- Storage Tip: Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Banana Note: Ensure the banana is ripe for the best flavor and texture. Overripe bananas work perfectly!
- Dough Consistency: The dough will be wet; this is normal and helps keep the cookies moist.