Description
Delight in these chewy Banana Chocolate Chip Cookies, combining the natural sweetness of ripe bananas with rich semisweet chocolate chips. Perfectly soft with a hint of cinnamon, these cookies bake quickly and yield a batch ideal for sharing or snacking throughout the week.
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)
Add-ins
- 1 cup semisweet chocolate chips
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper or silicone mats to ensure cookies don’t stick and bake evenly.
- Cream Butter and Sugars. In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a soft texture in the baked cookies.
- Add Banana and Egg. Incorporate the mashed ripe banana, egg, and vanilla extract into the creamed mixture, mixing until the batter is smooth and homogenous, lending moisture and flavor to the cookies.
- Combine Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and optional cinnamon, ensuring even distribution of leavening agents and spices.
- Mix Dry into Wet. Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing which could lead to tougher cookies.
- Fold in Chocolate Chips. Gently fold in the semisweet chocolate chips to evenly distribute them throughout the cookie dough.
- Shape Cookies. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake Cookies. Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown, indicating doneness.
- Cool Cookies. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, preventing breakage and maintaining texture.
Notes
- You can substitute the semisweet chocolate chips with dark chocolate chips or nuts for variation.
- Using a very ripe banana enhances the natural sweetness and moisture in these cookies.
- The optional cinnamon adds a warm, subtle spice that complements the banana; omit if preferred.
- Ensure butter is softened, not melted, for best creaming results.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
