Banana Bread Chocolate Chip Cookies Recipe
These Banana Bread Chocolate Chip Cookies combine the moist, tender texture of banana bread with the classic indulgence of chocolate chip cookies. Made with overripe bananas, warm cinnamon, and melty chocolate chips, these cookies are a perfect treat for banana lovers craving a soft, flavorful cookie. They bake up soft with slightly underbaked centers, offering a delightful chewy bite every time.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: About 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Combine Wet Ingredients: In a large bowl, mix the melted butter, light brown sugar, and mashed banana together until fully combined. This forms the flavorful base of the cookie dough.
- Add Egg Yolk and Vanilla: Stir in the egg yolk and vanilla extract, mixing well to incorporate these binding and flavoring ingredients evenly into the batter.
- Incorporate Dry Ingredients: Add the all purpose flour, baking soda, ground cinnamon, and salt. Stir gently until just combined and no streaks of flour remain, being careful not to overmix.
- Fold in Chocolate Chips: Gently fold in the chocolate chips to distribute them evenly throughout the dough without breaking them up.
- Hydrate the Dough: Cover the bowl and let the dough rest at room temperature for about 15 minutes. This allows the flour to hydrate fully, improving texture and flavor.
- Preheat Oven and Prepare Baking Sheet: Line a cookie sheet with parchment paper, then preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking.
- Scoop Dough onto Sheet: Using a cookie scoop or spoon, portion out roughly 1-inch balls of dough, spacing them about 2 inches apart on the prepared sheet. The dough will be slightly wet, which is normal for these cookies.
- Bake: Bake for 10 to 11 minutes until the edges set and the cookies puff up but the centers remain slightly underbaked for a soft, chewy texture.
- Cool: Allow the cookies to cool on the baking sheet before transferring to a wire rack or serving. This helps them firm up slightly and develop the perfect consistency.
Notes
- If you want a vegan version, replace the egg yolk with a flax egg made from 1 1/2 teaspoons ground flaxseed mixed with 2 tablespoons cold water. Let it sit 5 minutes to gel before using.
- The dough can seem wet—this is expected and results in moist cookies.
- Overripe bananas are essential for flavor and moisture, so choose very ripe ones.
- Don’t overbake; the centers should stay a bit underbaked to maintain softness.
Keywords: banana bread cookies, chocolate chip banana cookies, soft banana cookies, cinnamon banana cookies, easy cookie recipe
