Chewy Banana Bread Chocolate Chip Cookies Recipe

Introduction

These Chewy Banana Bread Chocolate Chip Cookies are a delightful twist on classic cookies, combining the moistness of banana bread with melty chocolate chips. Soft and flavorful, they make a perfect snack or dessert for any time of day.

Ingredients

• 1/2 cup (113g) butter, melted and cooled (should be creamy, not fully liquid)
• 3/4 cup (165g) tightly packed light brown sugar
• 1/3 cup (80ml) mashed ripe banana (from one small banana, ensure accurate measurement)
• 1 large egg yolk
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups (215g) all-purpose flour
• 1 teaspoon cinnamon powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (125g) dark chocolate chips
• 1/3 cup (50g) chopped walnuts

Instructions

1. Step 1: In a large bowl, combine the cooled, just-melted butter with the brown sugar. Mix until well blended. Add the mashed banana and mix thoroughly to combine. Follow with the egg yolk and vanilla extract, mixing well until smooth.
2. Step 2: Add the salt, baking soda, and cinnamon to the banana mixture and stir until blended. Gradually fold in the flour until fully combined and no dry streaks remain. Gently fold in the chocolate chips and walnuts, distributing evenly. Cover and refrigerate the dough for 1 hour to firm up.
3. Step 3: While the dough chills, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
4. Step 4: After chilling, use a 1.5 oz cookie scoop to portion the dough. Place scoops onto the prepared baking sheets, spacing at least 2 inches apart. Press a few extra chocolate chips on top if desired.
5. Step 5: Bake for 10 to 12 minutes, until edges are golden and centers remain slightly soft. Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use ripe bananas with brown spots for the sweetest flavor and best texture.
• Swap walnuts for pecans or omit nuts entirely if preferred.
• For a dairy-free option, substitute the butter with melted coconut oil.
• Chilling the dough longer can help prevent spreading and enhance flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, freeze in a sealed bag for up to 3 months. Reheat gently in a microwave for 10-15 seconds or enjoy thawed at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, thaw frozen bananas completely and mash well before measuring to ensure the right consistency in the dough.

Why do the cookies need to be chilled before baking?

Chilling firms up the dough, which helps prevent excessive spreading during baking and develops richer flavors.

Chewy Banana Bread Chocolate Chip Cookies Recipe

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★★★★★

4.7 from 79 reviews

These Chewy Banana Bread Chocolate Chip Cookies combine the moist richness of ripe bananas with the sweet decadence of dark chocolate chips and a hint of cinnamon. Perfectly chewy with a tender crumb, these cookies offer a delightful twist on traditional chocolate chip cookies, ideal for banana lovers looking for an easy and luscious treat.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Yield: About 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup (113g) butter, melted and cooled (should be creamy, not fully liquid)
• 3/4 cup (165g) tightly packed light brown sugar
• 1/3 cup (80ml) mashed ripe banana (from one small banana, ensure accurate measurement)
• 1 large egg yolk
• 1/2 teaspoon pure vanilla extract

Dry Ingredients

• 1 1/2 cups (215g) all-purpose flour
• 1 teaspoon cinnamon powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Add-Ins

• 3/4 cup (125g) dark chocolate chips
• 1/3 cup (50g) chopped walnuts

Instructions

1. Prepare the Wet Ingredients: In a large bowl, combine the cooled, just-melted butter with the brown sugar. Mix until well blended. Add the mashed banana and mix thoroughly to combine. Then add the egg yolk and vanilla extract, mixing well to create a smooth mixture.
2. Incorporate Dry Ingredients: Add the salt, baking soda, and cinnamon to the banana mixture and stir until well blended. Gradually fold in the flour until fully combined with no dry streaks remaining. Gently fold in the chocolate chips and walnuts evenly into the dough. Cover and refrigerate the dough for 1 hour to firm up.
3. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and promote even baking.
4. Portion and Shape the Cookies: After chilling, use a 1.5 oz cookie scoop to portion the dough. Place scoops on prepared sheets, spacing at least 2 inches apart. Optionally, press additional chocolate chips onto each dough ball.
5. Bake and Cool the Cookies: Bake for 10 to 12 minutes until edges are golden but centers remain soft. Remove from oven and cool on sheets for 2 minutes, then transfer to wire racks to finish cooling.

Notes

• Make sure the melted butter is cool but still pourable to avoid cooking the egg yolk when mixing.
• Refrigerating the dough helps achieve perfect texture and prevents cookies from spreading too thin.
• You can substitute walnuts with pecans or omit nuts altogether if preferred.
• For a more intense banana flavor, use a fully ripe banana with brown spots.
• Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.

Keywords: banana chocolate chip cookies, chewy banana cookies, banana bread cookies, easy cookie recipe, homemade cookies