Chewy Banana Bread Chocolate Chip Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
