Soft 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
Scale
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
