Banana Chocolate Chip Cookie Recipe

If you’re tired of the same old chocolate chip cookie and want a treat that feels both nostalgic and new, these Banana Chocolate Chip Cookies are about to change up your cookie game. Think of your favorite chewy chocolate chip cookie, but now imagine it with a warm, sweet whisper of ripe banana woven through every bite. Best of all, this recipe couldn’t be easier to pull together—making it the perfect choice when you’re craving something special but short on time. From the soft, tender crumb to pockets of gooey chocolate and that gentle banana aroma, every bite is pure comfort, ideal for busy weeknights, lazy weekends, or a quick sweet fix any time.

Ingredients You’ll Need

Here’s what you’ll need, plus a few helpful tips along the way:

• Unsalted butter: For richness and a more controlled salt level. Room temperature means smoother mixing.
• Light brown sugar: Adds moisture for that classic soft cookie chew. It’s what gives that caramel-y undertone.
• Granulated sugar: Balances out the sweetness without overpowering the banana flavor.
• Mashed ripe banana: Overripe is best! The darker the peel, the sweeter the banana and the more pronounced the flavor.
• Egg yolk: For softness and a rich, almost creamy texture in every bite.
• Pure vanilla extract: Essential for depth and warmth; skip the imitation stuff here.
• All-purpose flour: The backbone of the cookie, creating a structure that’s sturdy yet tender.
• Cornstarch: My secret weapon! It keeps the cookies extra soft and prevents spreading.
• Baking soda and baking powder: Working together for the perfect lift and spread.
• Salt: Don’t skip this! It brings out the flavors and balances sweetness.
• Semi-sweet chocolate chips: Classic for a reason—the slight bitterness complements the sweetness and banana.

Tip: Always spoon and level your flour for the most accurate measurement, so your cookies aren’t too dry or dense!

Variations

• Nutty Crunch: Stir in a big handful of toasted walnuts or pecans for more texture.
• Extra Banana: Swap half the butter for even more banana if you want the banana flavor to stand out.
• Different chips: Use dark chocolate, milk chocolate, or white chocolate chips—or even a mix!
• Gluten-Free: Try your favorite 1:1 gluten-free flour blend.
• Dairy-Free: Plant-based butter and dairy-free chips work beautifully here.

How to Make Banana Chocolate Chip Cookies

Step 1: Cream the Butter & Sugars

In a large bowl or stand mixer, beat the soft butter with both sugars until the mixture looks light and fluffy. This brings air into the dough for a gentler crumb and better rise.

Step 2: Add The Wet Ingredients

Mix in the mashed banana, egg yolk, and vanilla extract. Scrape the bowl well so everything is fully combined. The banana will add moisture and that signature flavor.

Step 3: Whisk The Dry Ingredients

In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. This prevents clumps and evenly distributes the leaveners.

Step 4: Bring it All Together

Mix the dry ingredients into the wet mixture until just incorporated—don’t overmix, or your cookies might get tough. Gently stir in the chocolate chips on low speed or by hand.

Step 5: Chill The Dough

Cover tightly with plastic wrap and refrigerate for at least 1½ hours. This makes a world of difference, letting the flavors meld and ensuring your cookies bake up thick and soft.

Step 6: Preheat and Prep

Heat your oven to 350°F (177°C) and line your baking sheets with parchment or silicone mats. Prepping now makes scooping quick and keeps cleanup a breeze.

Step 7: Scoop and Bake

Scoop dough into balls—about a heaping tablespoon each—onto the trays, leaving a little space between each one. Bake for 11–13 minutes, until edges are golden and tops are set.

Step 8: Cool & Enjoy

Allow the cookies to cool on the tray for a few minutes (if you can wait!), then transfer to a wire rack. This period lets them finish setting so they’re firm but still delightfully tender.

How to Serve

Banana Chocolate Chip Cookies are best with a tall glass of cold milk, but don’t stop there!

• Serve warm for gooier chocolate or at room temperature for the perfect chew.
• Pair with coffee for a sweet mid-morning pick-me-up.
• Stack in a lunchbox—they keep their softness all day.
• Want to go wild? Sandwich a scoop of vanilla ice cream between two for a homemade ice cream sandwich worthy of applause.

Make Ahead and Storage

Storing Leftovers

Keep any extras (if there are any!) in an airtight container at room temperature. They’ll stay soft and delicious for up to 3 days—though they rarely last that long.

Freezing

The dough freezes beautifully. Scoop onto a tray, freeze, then transfer the dough balls to a bag. Bake from frozen (add an extra minute or two) whenever the craving hits.

Reheating

A quick zap in the microwave for 10–15 seconds revives that just-baked magic. Warm cookies will have that irresistible, gooey chocolate center.

FAQs

Final Thoughts

This Banana Chocolate Chip Cookie recipe turns overripe bananas into your new favorite treat. Soft, chewy, and absolutely loaded with chocolatey goodness, they’re the kind of cookie that’s pure homemade comfort. Don’t be afraid to experiment or tweak—make them your own and, most important of all, have fun baking. Treat yourself to a batch this week—you’ll be glad you did!

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