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Banana chocolate chip cookies broken in half and stacked on top of one another
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5 from 1 vote

Banana Chocolate Chip Cookies

Do you love chocolate chip cookies that are soft and chewy? What about a warm slice of banana bread? If you answered a big fat yes to either of those questions - then this recipe for banana chocolate chip cookies is definitely for you! There's no need to chill the dough - so you'll have fresh from the oven cookies in no time!
Prep Time15 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Banana Bread Chocolate Chip Cookies, Banana Chocolate Chip Cookies
Servings: 22 cookies
Author: Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • 1/2 cup unsalted butter (112 grams) softened
  • 1/3 cup brown sugar (70 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1 tablespoon honey (15 ml) or molasses or maple syrup
  • 1 large egg yolk discard the white
  • 1 teaspoon vanilla extract
  • 1/4 cup mashed banana (60 ml) you'll need about 1 small banana
  • 1 1/4 cups all-purpose flour (156 grams) whisk first, then spoon into a dry measuring cup and level off the top - or measure with a scale in grams
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup chocolate chip (about 180 grams) your favorite variety

Instructions

  • Preheat the oven to 375F degrees.
  • Line cookie sheets with parchment paper or baking mats.
  • Beat together the butter, brown sugar and granulated sugar in a large bowl.
  • Then mix in the egg yolk, honey, vanilla extract and mashed banana until combined.
  • Add in the flour, cinnamon, baking soda and salt. Start with the mixer on a low speed, and gradually mix the dry ingredients into the butter mixture.
  • Stir in the chocolate chips. I typically stir in 3/4 cup chocolate chips, and reserve 1/4 cup for dotting on top of the baked cookies.
  • Using a cookie scoop, drop 1 tablespoon scoops of the dough onto lined cookie sheets about 2 inches (about 5 cm) apart.
  • Bake 1 tray at a time in the middle of the preheated oven for 8-10 minutes or until the tops look just set.
  • Remove from the oven. Optionally, place a few extra chocolate chips on the top of each cookie. Let the cookies cool on the cookie sheets.

Notes

  1. Butter: Unsalted butter can be replaced with salted butter. Simply remove the salt from the recipe. 
  2. Sticky Cookie Dough: The dough for this recipe will feel sticky. If you don't have a cookie scoop and/or feel the dough is too sticky to work with, cover the bowl with plastic and place in the fridge for 30 minutes or up to 48 hours before forming the dough into balls and baking. 
  3. Storage: Store cookies in an airtight container at room temperature for up to 4 days. Baked and cooled cookies can be frozen in an airtight container with sheets of wax paper between each layer of cookies. Thaw in the fridge, then bring to room temperature before enjoying. 
  4. Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 22 equal-sized cookies. 

Nutrition

Calories: 142kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 53mg | Potassium: 48mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 142IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 0.4mg