Description
Enjoy these soft and chewy banana chocolate chip cookies, perfectly balanced with the natural sweetness of ripe banana and rich chocolate chips. These cookies are easy to make and have a delightful texture, combining the warmth of cinnamon with the classic comfort of chocolate chip cookies.
Ingredients
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
- Combine wet ingredients: In a large bowl, mix the melted butter, brown sugar, and mashed banana until well combined. This mixture creates the moist base of the cookie dough.
- Add egg yolk and vanilla: Stir in the egg yolk and vanilla extract thoroughly to incorporate their flavors and bind the dough.
- Mix dry ingredients: Add the all-purpose flour, salt, baking soda, and cinnamon to the wet ingredients. Stir gently until no streaks of flour remain to form a consistent cookie dough.
- Fold in chocolate chips: Incorporate the chocolate chips by folding them into the dough carefully. Cover the bowl and let the dough rest for about 15 minutes, allowing the flour to hydrate while the oven preheats.
- Prepare baking sheet and preheat oven: Line a cookie sheet with parchment paper and preheat your oven to 350°F (175°C). This step ensures even baking.
- Shape and bake cookies: Using a 1-ounce cookie scoop or spoon, drop dough balls onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10 to 11 minutes until the edges are set and the cookies have puffed, but the centers remain slightly underbaked for optimal chewiness.
- Cool before serving: Remove the cookies from the oven and allow them to cool completely on the baking sheet or a wire rack before enjoying.
Notes
- Ensure your banana is overripe for maximum sweetness and moisture.
- You can substitute vegetable oil with melted butter for a richer flavor.
- The cookie dough will be wet; this is normal and essential for softness.
- Underbaking the cookies slightly in the middle yields a chewy texture once cooled.
- Store cookies in an airtight container to maintain freshness.
- This recipe yields 16 medium-sized cookies, perfect for sharing or enjoying as snacks.
