Description
These Soft and Chewy Banana Chocolate Chip Cookies combine the natural sweetness and moisture of ripe bananas with rich chocolate chips, resulting in a tender, flavorful treat. With a subtle hint of cinnamon and a perfectly chewy texture, they’re an easy-to-make, crowd-pleasing cookie that’s perfect for any occasion.
Ingredients
Scale
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
Add-ins
- 1 cup light brown sugar, packed
- 2/3 cup chocolate chips
Instructions
- Mix Wet Ingredients: In a large bowl, combine the melted butter (or vegetable oil), packed brown sugar, and mashed banana. Stir until well mixed to ensure the sugar starts dissolving and the banana is evenly distributed.
- Add Egg Yolk and Vanilla: Add the egg yolk and vanilla extract to the wet mixture and mix thoroughly until fully incorporated and smooth.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add this dry mixture into the wet ingredients, stirring until no streaks of flour remain and the dough is uniform.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the cookie dough to ensure even distribution without overmixing. Cover the dough and let it rest for about 15 minutes to allow the flour to hydrate while the oven preheats.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper. Using a 1-ounce cookie scoop or spoon, scoop dough balls about 2 inches apart on the prepared baking sheet. Note that the dough will be slightly wet, which is normal for this recipe.
- Bake the Cookies: Bake for 10 to 11 minutes or until the edges are set and cookies have puffed up, but centers remain slightly underbaked to maintain softness.
- Cool Before Serving: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Allow them to cool completely for the best chewy texture. Enjoy!
Notes
- For best results, use a small overripe banana that yields about 1/4 cup mashed banana.
- You can substitute vegetable oil with melted butter for a richer flavor.
- The dough will be wetter than traditional cookie dough; this helps create a softer cookie.
- Do not overbake; the cookies should be slightly underbaked in the center for a chewy texture.
- Letting the dough rest for 15 minutes before baking improves texture by hydrating the flour.
- Store cookies in an airtight container at room temperature for up to 3 days.
