Banana Chocolate Chip Cookies

Banana chocolate chip cookies are thick, pillowy soft and a little gooey. They have a delicious hint of banana bread, lots of chocolate chips, and it's an easy recipe you can whip up in no time.

Course Dessert

Cuisine American

Keyword Banana Bread Chocolate Chip Cookies, Banana Chocolate Chip Cookies

Prep Time 15

Cook Time 10

Total Time 30

Servings cookies

Calories 118kcal

Author Fiona Dowling

Equipment

Cookie Sheets

Ingredients

½ cup unsalted butter (112 grams) softened
¾ cup light brown sugar (150 grams) or ½ cup dark brown sugar and ¼ cup white sugar
1 large egg yolk discard the white
1 tsp vanilla extract
⅓ cup mashed banana (80 ml) you'll need about 1 medium banana
1 ½ cups all-purpose flour (188 grams)
½ tsp baking soda
½ teaspoon cinnamon
¼ teaspoon salt
1 cups chocolate chip (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 and sugar in a large bowl until fluffy.
Mix in the egg yolk and vanilla extract.
Mix in the mashed banana until combined. If there's a few chunks of banana - that's ok.
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 batter.
Stir in the chocolate chips.
Using a cookie scoop, drop 1 tablespoon scoops of the dough onto lined cookie sheets about 2 inches apart. Flatten slightly with lightly greased fingers.
Bake 1 tray at a time for 8-10 minutes or until the tops look just set.
Remove from the oven. Let the cookies cool on the cookie sheets. Optionally, place a few extra chocolate chips on the top of each cookie.

Notes

Butter: Unsalted butter can be replaced with salted butter. Simply remove the salt from the recipe.
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.
Storage: Store cookies in an airtight container at room temperature for up to 4 days. I find that these cookies can stick together. Make sure they're fully cooled before storing and place a piece of wax paper between layers.
Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 24 equal-sized cookies.

Nutrition