Soft and Chewy Banana Chocolate Chip Cookies Recipe
Introduction
If you’re craving soft and chewy cookies with a hint of banana and bursts of chocolate, these Banana Chocolate Chip Cookies are a perfect treat. Quick to prepare and wonderfully flavorful, they bring a delightful twist to your classic cookie favorites.
Ingredients
- 1 small overripe banana, mashed (about 1/4 cup)
- 1/2 cup vegetable oil or melted butter
- 1 cup light brown sugar, packed
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/3 cups all purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2/3 cup chocolate chips
Instructions
- Step 1: In a large bowl, combine the melted butter, brown sugar, and mashed banana. Mix until well combined.
- Step 2: Add the egg yolk and vanilla extract to the mixture. Stir thoroughly to incorporate.
- Step 3: Add the flour, salt, baking soda, and cinnamon. Stir until the dough is combined and no streaks of flour remain.
- Step 4: Fold in the chocolate chips. Cover the dough and set aside for about 15 minutes to allow the flour to hydrate while you preheat the oven.
- Step 5: Preheat the oven to 350°F and line a cookie sheet with parchment paper. Scoop out dough balls about 1 inch in size, spacing them 2 inches apart on the sheet. The dough will feel a bit wet.
- Step 6: Bake for 10 to 11 minutes, until the edges are set and the cookies have puffed up but the centers remain slightly underbaked.
- Step 7: Let the cookies cool completely before enjoying for the best texture.
Tips & Variations
- Use a very ripe banana for maximum natural sweetness and moisture.
- Substitute vegetable oil with melted coconut oil for a subtle tropical flavor.
- Swap chocolate chips for chopped nuts or dried fruit to customize your cookies.
- For extra softness, slightly underbake the cookies and allow them to finish setting as they cool.
Storage
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed container for up to 1 month. To reheat, warm gently in a microwave or oven until soft and chewy again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a whole egg instead of just the yolk?
Yes, you can use a whole egg, but the texture may be slightly less chewy and a bit cakier. Using only the yolk helps keep the cookies soft and tender.
What if I don’t have cinnamon on hand?
You can omit the cinnamon or replace it with a pinch of nutmeg or allspice for a different warm spice note, though cinnamon adds a nice complementary flavor to the banana.
PrintSoft and Chewy Banana Chocolate Chip Cookies Recipe
These Soft and Chewy Banana Chocolate Chip Cookies combine the natural sweetness and moisture of ripe banana with the classic taste of chocolate chips. Offering a tender texture with a hint of cinnamon spice, these cookies are perfect for a comforting treat. They are quick to prepare and baked to perfection with slightly underbaked centers for a soft bite.
- Prep Time: 7 minutes
- Cook Time: 11 minutes
- Total Time: 22 minutes
- Yield: 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1 small overripe banana, mashed (about 1/4 cup)
- 1/2 cup vegetable oil or melted butter
- 1 cup light brown sugar, packed
- 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
- 2/3 cup chocolate chips
Instructions
- Combine Wet Ingredients: In a large bowl, mix the melted butter, brown sugar, and mashed banana together until well combined, creating a smooth base for the cookie dough.
- Add Egg Yolk and Vanilla: Incorporate the egg yolk and vanilla extract into the wet mixture, mixing thoroughly to ensure even distribution of flavors.
- Mix Dry Ingredients: Add the flour, salt, baking soda, and ground cinnamon to the wet ingredients. Stir until the mixture is combined and no streaks of flour remain, forming the cookie dough.
- Fold in Chocolate Chips: Gently fold in the chocolate chips to the dough. Cover the bowl and let the dough rest for about 15 minutes to allow the flour to hydrate while you preheat the oven.
- Prepare Baking Sheet and Oven: Line a cookie sheet with parchment paper. Preheat the oven to 350°F (175°C).
- Scoop and Bake: Use a cookie scoop or spoon to portion out approximately 1-inch dough balls and place them about 2 inches apart on the prepared sheet. The dough will be slightly wet. Bake for 10 to 11 minutes, until the edges are set and the cookies have puffed but the centers remain soft and slightly underbaked.
- Cool and Serve: Allow the cookies to cool on the baking sheet before transferring or serving to ensure they set properly and maintain their chewy texture.
Notes
- Using an overripe banana is key for natural sweetness and moisture.
- If you don’t have brown sugar, you can substitute with an equal amount of granulated sugar plus 1 tablespoon of molasses.
- For a dairy-free option, use vegetable oil instead of melted butter.
- Do not overbake as the cookies are best when centers are slightly underbaked for softness.
- You can refrigerate the dough for up to 24 hours if you want to bake fresh cookies later.
Keywords: banana cookies, chocolate chip cookies, soft cookies, chewy cookies, cinnamon cookies, easy cookie recipe, quick baking, dessert
