Description
These Banana Chocolate Chip Cookies combine the natural sweetness and moisture of ripe bananas with rich semisweet chocolate chips for a soft, flavorful treat. Perfectly spiced with a hint of cinnamon and easy to make, these cookies are a delicious twist on a classic favorite, suitable for sharing or enjoying as a comforting snack.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 ripe banana, mashed
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Add-ins
- 1 cup semisweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Wet Ingredients: Mix in the mashed ripe banana, large egg, and vanilla extract until the batter is smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and optional cinnamon to evenly distribute the leavening and spices.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the dough, ensuring even distribution without overmixing.
- Shape Cookies: Using a rounded tablespoon, drop dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown while the centers remain soft.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, allowing them to set and maintain their shape.
Notes
- You can substitute the all-purpose flour with a gluten-free blend for a gluten-free version.
- For a stronger banana flavor, use a very ripe or overripe banana.
- Optional cinnamon adds warmth and dimension but can be omitted if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Ensure butter is softened but not melted for best creaming results.
