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Banana Bread Chocolate Chip Cookies Recipe

Banana Bread Chocolate Chip Cookies Recipe
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★★★★★

5.3 from 30 reviews

These Banana Bread Chocolate Chip Cookies combine the moist, sweet flavors of classic banana bread with the comforting crunch of chocolate chip cookies. Made with overripe banana, warm cinnamon, and melty chocolate chips, these cookies are soft in the middle with lightly crisp edges, perfect for a cozy snack or dessert.

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

Mix-Ins

  • 2/3 cup chocolate chips

Instructions

  1. Combine Wet Ingredients: In a large bowl, mix the melted butter, packed brown sugar, and mashed banana until well combined, forming a smooth and uniform mixture.
  2. Add Egg Yolk and Vanilla: Stir in the egg yolk and vanilla extract thoroughly to incorporate and enhance the flavor of the dough.
  3. Incorporate Dry Ingredients: Add the all-purpose flour, salt, baking soda, and ground cinnamon to the wet mixture. Stir gently until no streaks of flour remain and the dough is well combined.
  4. Fold in Chocolate Chips: Carefully fold the chocolate chips into the dough evenly to distribute them without overmixing, preserving the dough’s texture.
  5. Hydrate the Dough: Cover the bowl and let the dough rest for about 15 minutes while the oven preheats, allowing the flour to fully hydrate for better texture.
  6. Prepare for Baking: Line a cookie sheet with parchment paper. Preheat the oven to 350°F (175°C). Use a cookie scoop or spoon to drop approximately 1-inch dough balls about 2 inches apart on the baking sheet.
  7. Bake Cookies: Bake for 10 to 11 minutes or until the edges are set and cookies have puffed up but centers remain slightly underbaked for a soft, chewy texture.
  8. Cool and Serve: Allow the cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely. Enjoy once cooled!

Notes

  • Use a small, very ripe banana for the best natural sweetness and moisture.
  • For a dairy-free option, use vegetable oil instead of melted butter.
  • The dough will be wet and sticky—don’t worry, this is normal for this recipe.
  • Letting the dough rest before baking helps improve the final texture of the cookies.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Keywords: banana bread cookies, chocolate chip cookies, banana cookies, cinnamon cookies, soft cookies, easy cookie recipe

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