Delicious Banana Chocolate Chip Cookies
The ultimate recipe for homemade Banana Chocolate Chip Cookies. These cookies are incredibly soft, chewy, and bursting with sweet banana and rich chocolate flavor. A guaranteed crowd-pleaser and a perfect way to use up ripe bananas!
Ingredients
- 1 ½ cups 180g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon optional, but recommended
- ½ cup 113g unsalted butter, softened
- ½ cup 100g granulated sugar
- ¼ cup 50g packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup about 2 medium mashed ripe bananas (the riper, the better!)
- 1 ½ cups 255g semi-sweet chocolate chips (or your preferred type)
- ½ cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.
- n a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
- Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl as needed.
- Add the mashed ripe bananas and mix on low speed until just combined. Don't overmix. The batter might look a little curdled at this point – that's okay.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips and chopped nuts (if using) with a spatula.
- For thicker cookies and more developed flavor, cover the bowl and chill the dough in the refrigerator for at least 30 minutes, or up to overnight. (If chilling for longer than an hour, you may need to let it sit at room temperature for a few minutes to soften slightly before scooping.)
- Drop rounded tablespoons of dough (or use a medium cookie scoop) onto the prepared baking sheets, about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Video
Notes
- Ripe Bananas are Key: The riper your bananas, the sweeter and more flavorful your cookies will be. Look for bananas with lots of brown spots.
- Don't Overmix: Overmixing the dough, especially after adding the flour, can lead to tougher cookies. Mix until just combined.
- Chocolate Chip Variations: Feel free to use milk chocolate, dark chocolate, or even white chocolate chips. Mini chocolate chips also work well.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3-4 days.
- Freezing Dough: Cookie dough can be scooped and frozen. Place scoops on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.
- Freezing Baked Cookies: Baked and cooled cookies can also be frozen in an airtight container for up to 3 months.