Description
These Soft and Chewy Banana Chocolate Chip Cookies combine the natural sweetness and moisture of overripe bananas with rich chocolate chips for an irresistibly tender cookie. Their subtle cinnamon warmth and subtle brown sugar notes create a perfect balance of flavors, resulting in a deliciously soft texture that melts in your mouth. Ideal for a comforting treat or a sweet snack, these cookies are easy to make and require no special ingredients.
Ingredients
Units
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
- Combine Wet Ingredients: In a large bowl, whisk together the melted butter (or oil), brown sugar, and mashed banana until fully blended and smooth.
- Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract thoroughly to ensure even flavor and texture.
- Incorporate Dry Ingredients: Add the flour, baking soda, ground cinnamon, and salt to the wet mixture. Stir just until combined, making sure there are no streaks of flour remaining but being careful not to overmix.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the dough. Cover the bowl and let the dough rest for about 15 minutes to allow the flour to hydrate while you preheat the oven.
- Preheat Oven and Prepare Baking Sheet: Line a cookie sheet with parchment paper and preheat the oven to 350°F (177°C).
- Shape Cookies: Using a cookie scoop or spoon, form dough balls approximately 1 inch in diameter. Place them about 2 inches apart on the prepared cookie sheet. Note that the dough will be somewhat wet.
- Bake: Bake the cookies for 10 to 11 minutes or until the edges are set and cookies have puffed up, but the centers remain slightly underbaked for softness.
- Cool and Serve: Remove from oven and allow cookies to cool on the baking sheet before transferring to a wire rack or serving plate. Enjoy once cooled.
Notes
- If the banana is larger and produces more than 1/4 cup when mashed, discard the excess to maintain the correct moisture ratio.
- Substituting melted butter for vegetable oil provides a richer flavor, while oil contributes to a slightly different texture.
- For best texture, do not overbake; the cookies should look slightly undercooked in the center when taken out.
- Resting the dough before baking helps absorb moisture, improving chewiness.
- Storing cookies in an airtight container will keep them soft for several days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
