Description
These Soft and Chewy Banana Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, incorporating ripe banana for extra moisture and natural sweetness. They offer a tender, chewy texture with a gentle cinnamon spice, perfect for a comforting treat that’s both easy to make and irresistibly delicious.
Ingredients
Wet Ingredients
- 1 small overripe banana, mashed (about 1/4 cup, discard any excess)
- 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 chocolate chips
Instructions
- Combine Wet Ingredients: In a large bowl, mix together the melted butter, packed brown sugar, and mashed banana until fully combined and smooth.
- Add Egg Yolk and Vanilla: Stir in the egg yolk and vanilla extract thoroughly to create a well-incorporated mixture.
- Mix Dry Ingredients: Add the all-purpose flour, baking soda, ground cinnamon, and salt to the wet ingredients. Stir gently until no streaks of flour remain and the dough is uniform.
- Fold in Chocolate Chips: Carefully fold the chocolate chips into the dough. Cover the bowl and allow it to rest for about 15 minutes at room temperature to let the flour hydrate while you preheat the oven.
- Prepare for Baking: Line a cookie sheet with parchment paper and preheat the oven to 350°F (175°C). Using a 1-ounce cookie scoop or spoon, drop dough balls approximately 2 inches apart onto the cookie sheet. The dough will be somewhat wet, which is normal.
- Bake Cookies: Bake for 10 to 11 minutes, or until the edges are set and the cookies have puffed up but the centers are still slightly underbaked for a soft, chewy texture.
- Cool and Serve: Allow the cookies to cool on the baking sheet before transferring to a wire rack or serving. Cooling helps them firm up while maintaining chewiness.
Notes
- Use a small overripe banana for natural sweetness and moisture; discard excess banana if more than 1/4 cup.
- Egg yolk contributes to the chewy texture—avoid using the whole egg.
- Resting the dough before baking helps hydrate the flour for better texture.
- Do not overbake; cookies should look slightly underbaked in the center for optimal softness.
- Substitute vegetable oil with melted butter for a richer flavor if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days.
