Banana Chocolate Chip Cookie Recipe

Moist banana bread cookies with melty chocolate chips. These soft, chewy chocolate chip banana cookies have the right cake-like texture.

– 10 tablespoons (141 g) unsalted butter – 1½ cups (180 g) all purpose flour – 1 teaspoon ground cinnamon – ½ teaspoon baking soda – ½ teaspoon salt – ½ cup (100 g) light brown sugar – ¼ cup (50 g) granulated sugar – ½ cup (118 ml) mashed banana (about 1 large ripe banana) – 1 large egg yolk (US), room temperature – 1 teaspoon (5 ml) vanilla extract – 1¼ cup (212 g) chocolate chips, divided – 1 tablespoon flaky salt for topping, optional to taste

Ingredient

Direction

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1

Low-heat butter foams in a saucepan. Whisk often when butter foams. Nuttily scented butter. The bottom of butter should contain golden, lightly browned pieces once foam subsides. 

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2

In another bowl whisk together the flour, baking soda, ground cinnamon and salt until well combined.

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3

Mix the cooled browned butter, light brown, and granulated sugars in a large bowl. Add mashed banana, egg yolk, and vanilla essence and mix well. 

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4

Mix dry and wet ingredients briefly. Use about ½ of the dry ingredients. Mix most chocolate chips. Reserve ½ cup (85 g) for cookie topping before baking.

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5

Place the cookies in the refrigerator to cool for at least one hour or even overnight, covered with plastic wrap. 

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6

Scoop chocolate chip banana cookie dough using a medium cookie scoop (2 teaspoons, 30 ml) and place balls 3 inches (8 cm) apart on the lined baking sheet. 

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7

Cool chewy banana chocolate chip cookies on the baking sheet for 5 minutes. If desired, add flaky salt. Finish cooling on a rack at room temperature and enjoy!

also see

also see

Tiramisu Cookies Recipe