Soft and Chewy Banana Chocolate Chip Cookies Recipe
These Soft and Chewy Banana Chocolate Chip Cookies combine the natural sweetness and moisture of ripe bananas with rich chocolate chips, cinnamon, and a light brown sugar base to create irresistibly tender cookies. Perfect for a comforting treat, they have a unique twist with mashed banana that keeps them moist and flavorful while maintaining a classic chocolate chip cookie appeal.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: About 18 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 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
- 1 cup light brown sugar, packed
Add-ins
- 2/3 cup chocolate chips
Instructions
- Mix Wet Ingredients: In a large bowl, combine the melted butter (or vegetable oil), packed light brown sugar, and mashed banana. Stir thoroughly until well blended to ensure the sugar starts dissolving and the mixture is smooth.
- Add Egg Yolk and Vanilla: Incorporate the egg yolk and vanilla extract into the wet mixture. Beat or mix well to fully combine and develop a cohesive batter base.
- Combine Dry Ingredients: In a separate bowl, whisk together the all purpose flour, baking soda, ground cinnamon, and salt. This ensures even distribution of the leavening and spices throughout the dough.
- Mix Dry into Wet: Gradually add the dry flour mixture to the wet ingredients. Stir gently but thoroughly until no streaks of flour remain, forming a uniform dough.
- Fold in Chocolate Chips: Carefully fold in the chocolate chips into the dough to distribute them evenly without overmixing, which can toughen the cookies.
- Rest Dough: Cover the dough and set aside for about 15 minutes to allow the flour to fully hydrate. Meanwhile, preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- Scoop Cookies: Using a cookie scoop or spoon, form 1-inch balls of dough. Place the balls at least 2 inches apart on the parchment-lined cookie sheet because they will spread slightly during baking.
- Bake Cookies: Bake in the preheated oven for 10 to 11 minutes. The edges should be set and cookies puffed up, but the centers remain slightly underbaked for that soft and chewy texture.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet before removing. This helps them set properly and enhances chewiness. Enjoy them fresh or store in an airtight container for later.
Notes
- Use a ripe banana with lots of brown spots for maximum sweetness and moisture.
- If dough feels too wet, chill for a few minutes to make it easier to scoop.
- Substitute vegetable oil with melted butter for richer flavor.
- Don’t overbake; removing the cookies when centers are still slightly soft yields the best chewy texture.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- For a stronger cinnamon flavor, try toasting the ground cinnamon before mixing in.
Keywords: banana chocolate chip cookies, soft cookies, chewy cookies, banana dessert, homemade cookies, cinnamon cookies
