Banana Bread Chocolate Chip Cookies
Got one ripe banana and a sweet tooth? These banana bread chocolate chip cookies are your answer. With gooey middles, golden edges, warm cinnamon, and plenty of semi-sweet chocolate chips, they're literally banana bread in cookie form. Just one bowl and no chilling required. Everyone will be asking you for the recipe!
Ingredients
- 2 1/8 cups all-purpose flour *See notes below for measuring correctly*
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 12 tablespoons unsalted butter melted
- 1/2 cup + 2 tablespoons light brown sugar packed
- 1/2 granulated sugar
- 1/2 cup mashed ripe banana (about 1 small banana)
- 1 large egg yolk room temperature
- 2 teaspoons vanilla bean paste or extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F(180°C). Line 2-3 baking sheets with parchment paper and set aside.
- In a small bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- Melt the butter. Set aside to cool to room temperature, about 5 minutes.
- In a large mixing bowl, vigorously whisk together the melted butter, brown sugar, and granulated sugar until combined. Whisk vigorously to combine for about 1 minute to emulsify.
- Whisk in the mashed banana, egg yolk, and vanilla.
- Fold in the flour mixture until almost combined. Then, fold in the chocolate chips. Set the bowl of dough aside for 20 minutes; this will firm up the dough and make it easier to scoop.
- Scoop the cookie dough with a 3-tablespoon cookie scoop onto the prepared baking sheets. (You do not need to scoop the whole bowl of dough right away, and while one tray is baking, the dough is fine to leave on your counter.) Press extra chocolate chips into the tops for a bakery-style look if desired!
- Bake each tray of cookies on the middle rack of the oven for 11-13 minutes, or until the edges are golden and the centers no longer look wet.
- Let the tray cool completely on a wire rack before removing the cookies. Enjoy!
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Never scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Keep leftover cookies in an airtight container at room temperature. They stay soft and chewy for 3-4 days!
Notes on bananas: It's important to use ripe bananas. They should be mostly brown spotted. Do not use bananas that are completely black/brown or green, as they won't work. I highly recommend mashing the banana, then weighing or measuring it, rather than relying on "one" banana.
