Description
Deliciously soft and chewy Banana Chocolate Chip Cookies made with ripe bananas, sweet chocolate chips, and a touch of cinnamon. These cookies are a perfect treat for banana lovers looking to enjoy a homemade dessert with a moist texture and rich flavor.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 ripe banana, mashed
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Mix-ins
- 1 cup semisweet chocolate chips
Instructions
- Preheat: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Mix in the mashed ripe banana, large egg, and vanilla extract until the batter is smooth and well combined, adding moisture and flavor to the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and optional cinnamon to evenly distribute the leavening agents and spices.
- Combine Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overworking the dough, which could make the cookies tough.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the dough, ensuring an even distribution of chocolate in every bite.
- Portion Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing the cookies at least 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges of the cookies turn a golden color, indicating they are perfectly baked.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Use ripe bananas for the best flavor and natural sweetness.
- Optional cinnamon adds a subtle warm spice that complements the banana well.
- Make sure not to overmix the dough once the flour is added to keep the cookies tender.
- You can substitute chocolate chips with nuts or dried fruit if desired.
- Store cookies in an airtight container at room temperature for up to 5 days.
