Description
Delight in these moist and flavorful Banana Bread Chocolate Chip Cookies, a perfect blend of sweet ripe bananas and rich chocolate chips. Soft and chewy with a hint of cinnamon, these cookies are an easy, crowd-pleasing treat perfect for snacks or dessert.
Ingredients
Scale
Wet Ingredients
- 2 ripe bananas, mashed
- 1 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 egg
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature by the time your cookie dough is ready.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened butter and brown sugar until the mixture is light and fluffy, which will help create a tender cookie texture.
- Add Wet Ingredients: Mix in the mashed bananas, egg, and vanilla extract until all the wet ingredients are fully incorporated, forming a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. Gradually add this dry mixture to the wet mixture, stirring until just combined to avoid overmixing.
- Fold in Chocolate Chips: Gently fold in the chocolate chips until evenly distributed throughout the dough.
- Shape Cookies: Drop rounded tablespoons of the cookie dough onto a baking sheet lined with parchment paper, spacing each cookie about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden and a toothpick inserted comes out clean, indicating doneness.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely, ensuring the best texture and flavor.
Notes
- For extra flavor, try adding a handful of chopped nuts or substituting chocolate chips with white chocolate or peanut butter chips.
- If you prefer a sweeter cookie, increase the brown sugar to 1 1/4 cups.
- Use very ripe bananas for the best natural sweetness and moistness.
- For softer cookies, slightly underbake by 1 minute; for crispier cookies, bake an additional 1-2 minutes.
- Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
