Banana Chocolate Chip Cookies
Soft, chewy Banana Chocolate Chip Cookies with gooey chocolate and rich banana flavor, like banana bread in cookie form!
Servings: 14
Calories: 220kcal
Equipment
- Measuring Spoons and Cups
- Stand Mixer and Paddle Attachment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- 3 Tablespoon Cookie Scoop
- Cooling Rack
Ingredients
- 166 grams all-purpose flour about 1 ⅓ cup
- ½ tablespoon ground cinnamon
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
- 200 grams light brown sugar about 1 cup packed
- 1 stick butter unsalted and melted
- ¼ cup banana, mashed about 1 banana
- 1 egg yolk
- ½ tablespoon pure vanilla extract
- ¾ cup semi-sweet chocolate chunks and/or chips plus more for the top
Instructions
- Preheat oven to 350F and line a large cookie sheet with parchment paper.
- In a medium bowl, whisk all-purpose flour, ground cinnamon, sea salt and baking soda. Set aside.
- In a large bowl, add sugar and butter and mix well until almost all the butter has absorbed into the sugar.
- Add banana, egg yolk and vanilla extract and mix again.
- Mix the dry ingredients into the wet ingredients stir to combine, ensuring everything is well blended.
- Fold in chocolate chunks and chips. Allow the batter to rest and thicken up for about 5-10 minutes.
- Using a 3 tablespoon cookie scooper, drop cookie dough balls at least 2 inches from each other; these cookies spread out.
- Optionally, add additional chocolate chips to the tops of the cookies and bake for 10 minutes to get a cookie with a lightly underdone center or 12 minutes if you prefer a slightly crisper texture.
- Cool on the cookie sheet for about 10 minutes then carefully transfer to a wire rack.
- Repeat using a cool baking sheet until all the dough is used up.
Notes
- Use Over-ripe Bananas: They are sweeter and mash more easily, adding extra moisture and banana flavor.
- Let the Dough Rest: Giving the cookie dough 5-10 minutes to rest helps absorb any excess liquid from the banana.
- Don’t Overbake: Pull them at 10 minutes for soft centers, they’ll continue to cook as they cool.
- Measure with a Kitchen Scale: For the most consistent results, especially with flour and sugar.
- Add Chips on the Top: A few extra chocolate chips pressed into the top give a bakery-style finish.
Nutrition
Calories: 220kcal | Carbohydrates: 29g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 160mg | Potassium: 101mg | Fiber: 1g | Sugar: 18g | Vitamin A: 228IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 1mg
