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Irresistible Banana Bread Chocolate Chip Cookies Recipe

★★★★★

4.8 from 55 reviews
  • Author: Jake
  • Total Time: 1 hour 27 minutes
  • Yield: 24 cookies 1x

Description

These Irresistible Banana Bread Chocolate Chip Cookies combine the moist sweetness of overripe bananas with the rich flavor of semi-sweet chocolate chips and warm cinnamon spice. Perfectly chewy with golden edges, these cookies are chilled before baking to enhance texture and flavor, making them a delightful twist on classic chocolate chip cookies.

Ingredients

Scale

Wet Ingredients

  • 1 small overripe banana, mashed (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 semi-sweet chocolate chips

Instructions

  1. Mash the banana: Mash 1 small overripe banana until you have 1/4 cup. Use a very ripe banana to maximize flavor and sweetness.
  2. Cream oil and sugar: In a large mixing bowl, cream together 1/2 cup vegetable oil or melted butter with 1 cup light brown sugar until the mixture becomes light and fluffy.
  3. Add egg yolk and vanilla: Beat in 1 egg yolk and 1 teaspoon vanilla extract until fully incorporated into the mixture.
  4. Fold in mashed banana: Gently fold the mashed banana into the wet mixture, mixing carefully to avoid overmixing.
  5. Mix dry ingredients: In a separate bowl, whisk together 1 1/3 cups all-purpose flour, 1/2 teaspoon baking soda, 2 teaspoons ground cinnamon, and 1/2 teaspoon salt until evenly combined.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, folding or mixing at low speed just until combined. Overmixing can make the cookies tough.
  7. Fold in chocolate chips: Gently fold 2/3 cup semi-sweet chocolate chips evenly into the cookie dough.
  8. Chill the dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 1 hour, preferably 2-4 hours, to allow flavors to meld and to reduce spread while baking.
  9. Preheat oven and prepare baking sheets: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
  10. Scoop dough: Using a 2-tablespoon cookie scoop, portion uniform balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  11. Bake the cookies: Bake one sheet at a time for 10 to 13 minutes, until edges are golden brown and set, but centers remain slightly soft for a chewy texture.
  12. Cool on baking sheets: Remove the cookies from the oven and let them cool on the baking sheets for 5 to 10 minutes to firm up before transferring.
  13. Transfer to cooling rack: Carefully transfer each cookie to a wire rack to cool completely and allow proper air circulation.
  14. Store cookies: Store the fully cooled cookies in an airtight container at room temperature for 3-4 days, or freeze up to 2-3 months to maintain freshness.

Notes

  • Using an overripe banana adds natural sweetness and moisture to the dough.
  • Chilling the dough is key to developing flavor and preventing cookies from spreading too thin.
  • Underbaking slightly ensures the cookies remain chewy in the center.
  • You can substitute vegetable oil with melted butter for a richer flavor.
  • Use parchment paper or silicone baking mats to prevent sticking and assist even baking.
  • For a nutty variation, add chopped walnuts or pecans along with the chocolate chips.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: banana bread cookies, chocolate chip cookies, banana chocolate chip cookies, cinnamon cookies, easy cookie recipe, chewy cookies, bake at home cookies

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Find it online: https://platedbyjake.com/irresistible-banana-bread-chocolate-chip-cookies-recipe/