Banana Chocolate Chip Cookies

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In my home, we are big fans of bananas. We love bananas in just about any type of recipe, or as is straight out of the peel. They're flavorful, nutritious, and the best mix-in to my chocolate chip cookie recipe (which still needs to make it's way to the blog...). These banana chocolate chip cookies are a delicate balance of banana and chocolate, perfectly chewy with each and every bite, guaranteed.

Why are bananas popular in recipes?

This is a question I've gotten many times before, and there are a few reasons food bloggers add bananas to their recipes:

  • It adds moisture
  • It gives the recipe a chewier texture
  • It adds flavor
  • It can help bind ingredients.

Banana bread is just one example of using banana in recipes, and while my classic chocolate chip banana bread is fabulous, making banana chocolate chip cookies is just as delicious, only in cookie form.

What ingredients are needed for this recipe?

This recipe is actually pretty straightforward when it comes to ingredients. This recipe calls for  typical ingredients, such as:

  • All purpose flour
  • Baking soda
  • Butter
  • Sugar (both cane and light brown -- the light brown helps with the chewy texture)
  • Egg
  • Vanilla extract
  • Chocolate chips

Then, to make this recipe even better, we add in one medium sized ripe banana! It's truly that easy!

So, how do I do incorporate the banana?

One of the easiest tricks for mashing a banana without having to deal with a big mess is mashing the banana with your fingers in the peel itself. Hold the banana, and using your fingertips, work your hands from side to side to "mash" the banana until it becomes soft inside the peel. Once you are ready to add the banana, it's all mashed and ready to go. For this recipe, we add the banana in at the same time we add in the egg and vanilla extract.

Tips and swaps for making banana chocolate chip cookies:

There are few things you can do differently in order to make these cookies to your preference if you absolutely have to. *PLEASE NOTE: I have not tested these cookies with vegan ingredients nor gluten free flour. Any swaps or substitutions to this recipe will alter the taste and texture slightly.

  1. Use gluten free flour instead of all purpose. OR you can even use pastry flour, which is a little airier than typical AP flour.
  2. Use vegan butter and flax egg to make the cookies fully vegan.
  3. Add in a dash of cinnamon if you want that banana bread vibe in these cookies.

How do I make this recipe?

Start by creaming the butter and sugar together until it comes light and fluffy, approximately 3 minutes. To the wet ingredients, add in the egg and vanilla, and whisk to combine. Add in the mashed banana and whisk again. To the same bowl, pour in the flour, baking soda, and chocolate chips. Using a spatula, fold in the flour and chocolate chips until fully combined.

Take a large cookie scoop and form cookie dough balls. Place on a baking sheet and let chill in the fridge for at least 2 hours or overnight. Once ready to bake, preheat the oven to 350º and line a separate baking sheet with parchment. Place 6-8 balls of cookie dough on the baking sheet and bake for 12 minutes. Let cool for at least 30 minutes before transferring to a cooling rack to finish cooling for an additional 30 minutes.

Still hungry?

I can guarantee you'll love these banana chocolate chip cookies, I mean, anytime we can incorporate a banana into a recipe is a win in my book! For other yummy cookie recipes, check these out:

Banana Chocolate Chip Cookies

If you're dreaming of the best version of a cookie, this one is for you. Banana and chocolate chips are the perfect pairing for soft and chewy cookie. These are so good, you're not going to want to share.

Author:
Morgan

Ingredients

  • 256g all purpose flour
  • 1 tsp baking soda
  • 1 banana, ripe, mashed
  • 1 egg
  • 8oz butter, softened
  • 100g light brown sugar
  • 100g cane sugar
  • 1 cup chocolate chips

Instructions

  1. In a large mixing bowl, cream the butter and sugar together until it comes light and fluffy, approximately 3 minutes.
  2. Add in the egg and vanilla, and whisk to combine.
  3. To the wet mixture, add in the mashed banana and whisk again.
  4. To the same bowl, pour in the flour, baking soda, and chocolate chips. Using a spatula, fold in the flour and chocolate chips until fully combined.
  5. Take a large cookie scoop and form cookie dough balls. Place on a baking sheet and let chill in the fridge for at least 2 hours or overnight.
  6. Once ready to bake, preheat the oven to 350º and line a separate baking sheet with parchment. Place 6-8 balls of cookie dough on the baking sheet and bake for 12 minutes. Let cool for at least 30 minutes before transferring to a cooling rack to finish cooling for an additional 30 minutes.

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