Description
These Banana Chocolate Chip Cookies are soft, chewy, and packed with the sweet flavors of ripe banana and rich semi-sweet chocolate chips. With a delicate banana aroma and moist texture, they’re a delightful twist on classic chocolate chip cookies. Easy to make and perfect for sharing, these cookies bring together the best of banana bread and your favorite cookie, all in one bite.
Ingredients
Units
Scale
Wet Ingredients
- 3/4 cup unsalted butter, softened (170 grams; 1.5 sticks)
- 3/4 cup packed light brown sugar (150 grams)
- 1/2 cup granulated sugar (100 grams)
- 1/2 cup mashed ripe banana (125 grams)
- 1 large egg yolk, at room temperature
- 1 1/2 teaspoons pure vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour, spooned & leveled (315 grams)
- 1 tablespoon cornstarch or cornflour (8 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins
- 1 (12-ounce) package semi-sweet chocolate chips (340 grams)
Instructions
- Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the softened butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined and creamy.
- Add Banana, Egg Yolk, and Vanilla: Mix in the mashed ripe banana, egg yolk, and pure vanilla extract until fully combined. Use a spatula to scrape down the sides of the bowl as needed to ensure even mixing.
- Combine Dry Ingredients: In a separate large mixing bowl, whisk together the all-purpose flour, cornstarch (or cornflour), baking soda, baking powder, and salt until well combined.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix the dough.
- Fold in Chocolate Chips: Add the semi-sweet chocolate chips to the dough and mix on low speed (or with a spatula) until they are fully incorporated throughout the dough.
- Chill the Dough: Cover the cookie dough tightly with plastic wrap and refrigerate for at least 1 1/2 hours. This helps the cookies hold their shape and develop flavor.
- Prepare for Baking: Preheat the oven to 350°F (177°C). Line three large baking sheets with parchment paper or silicone baking mats for easy cleanup.
- Scoop Dough: Using a 1.5 tablespoon cookie scoop, portion the chilled cookie dough and drop onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies for 11 to 13 minutes, or until the edges are lightly browned and the tops are just set. Do not overbake for optimal softness.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use ripe bananas with plenty of brown spots for extra sweetness and flavor.
- Chilling the dough is essential to prevent cookies from spreading too much.
- Cookies can be stored in an airtight container at room temperature for 3-4 days.
- You can freeze the dough balls for up to 2 months; bake from frozen, adding an extra minute or two to baking time.
- If desired, add a pinch of cinnamon for a warm, spiced flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
