Banana Chocolate Chip Cookies
There’s something irresistibly comforting about the combination of bananas and chocolate, especially when it comes to cookies. These Banana Chocolate Chip Cookies are a delightful treat, bringing together the natural sweetness of ripe bananas and the rich, melty goodness of chocolate chips. Perfect for using up overripe bananas, they make for a delicious snack or dessert that the whole family will love. The buttery, soft texture combined with the delightful bursts of chocolate creates a cookie experience that is hard to resist. After just one bite, you’ll understand why these cookies deserve a special place in your recipe collection.
Why It Deserves a Spot
Banana Chocolate Chip Cookies are not just any ordinary cookies; they are a perfect blend of flavors and textures. The moistness from the bananas gives these cookies a unique softness that sets them apart from traditional chocolate chip cookies. Plus, the use of both brown sugar and granulated sugar adds a depth of flavor that complements the bananas beautifully. Whether you’re baking for a special occasion or simply craving something sweet, these cookies are sure to satisfy. They are quick to whip up, require minimal ingredients, and are a fantastic way to use up those overripe bananas sitting on your countertop.
Ingredient Rundown
To create these delightful Banana Chocolate Chip Cookies, you will need the following ingredients:
- 113g unsalted butter, softened: Adds richness and a tender texture.
- 100g packed brown sugar: Provides moisture and a deep, caramel-like flavor.
- 50g granulated sugar: Contributes to the overall sweetness and helps with the cookie’s structure.
- 1 medium overripe banana, mashed: Brings natural sweetness and moisture.
- 1 large egg yolk: Helps bind the ingredients together and adds richness.
- 1 teaspoon vanilla extract: Enhances the overall flavor.
- ½ teaspoon baking soda: Acts as a leavening agent, providing lift.
- ½ teaspoon salt: Balances the sweetness and enhances flavor.
- 217g all-purpose flour: Forms the base of the cookies.
- 173g mini chocolate chips: Add little bursts of chocolatey goodness.
What You’ll Need (Gear)
To bake these delicious cookies, gather the following equipment:
- Mixing bowls: For combining ingredients.
- Hand mixer or whisk: To cream the butter and sugars.
- Spatula: For scraping down the sides of the bowl and folding in the flour.
- Baking sheet: To bake the cookies on.
- Parchment paper: To line the baking sheet for easy cleanup.
- Cookie scoop or tablespoon: For portioning the cookie dough.
Mastering Banana Chocolate Chip Cookies: How-To
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect golden color.
Step 2: Cream Butter and Sugars
In a large mixing bowl, combine the softened unsalted butter, packed brown sugar, and granulated sugar. Use a hand mixer or whisk to cream them together until the mixture is light and fluffy. This typically takes about 2-3 minutes.
Step 3: Add the Banana and Egg Yolk
Next, add the mashed overripe banana and egg yolk to the creamed mixture. Then, pour in the vanilla extract. Mix until everything is well combined. The banana will add moisture and flavor, making your cookies tender.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the baking soda, salt, and all-purpose flour. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can lead to dense cookies.
Step 5: Fold in the Chocolate Chips
Gently fold in the mini chocolate chips using a spatula. Ensure they are evenly distributed throughout the dough for a delightful chocolatey experience in every bite.
Step 6: Portion the Dough
Using a cookie scoop or tablespoon, portion out the dough onto a baking sheet lined with parchment paper. Make sure to leave space between each cookie, as they will spread slightly while baking.
Step 7: Bake
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature—either way, they are sure to be a hit!
Substitutions by Category
If you find yourself missing an ingredient or two, here are some substitutions you can consider:
- Butter: Use coconut oil or vegan butter for a dairy-free option.
- Brown sugar: Replace with coconut sugar for a healthier alternative.
- Granulated sugar: You can use cane sugar or a sugar substitute of your choice.
- All-purpose flour: Substitute with whole wheat flour or a gluten-free blend.
- Chocolate chips: Use carob chips or chopped nuts for a different flavor profile.
Missteps & Fixes
Even the most experienced bakers can encounter a few hiccups. Here are some common missteps and how to fix them:
- Cookies Spread Too Much: Ensure your butter is softened but not melted. Chilling the dough for 30 minutes before baking can also help.
- Cookies Are Dry: This could be due to overbaking or too much flour. Make sure to measure flour correctly and watch the baking time closely.
- Banana Flavor Too Strong: If you prefer a milder banana flavor, use a smaller banana or reduce the amount slightly.
- Too Sweet: If you find the cookies too sweet, reduce the amount of granulated sugar or use a less sweet chocolate chip.
Freezer-Friendly Notes
These Banana Chocolate Chip Cookies are excellent for freezing! Here’s how to do it:
- Baked Cookies: Allow them to cool completely, then place them in an airtight container or freezer bag. They will last up to 3 months in the freezer.
- Dough Balls: Portion the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a bag or container. When ready to bake, simply place on a baking sheet and add a couple of extra minutes to the baking time.
Banana Chocolate Chip Cookies Q&A
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well! Just thaw them completely and drain any excess liquid before mashing.
Can I make these cookies vegan?
Absolutely! Substitute the butter with coconut oil or vegan butter, replace the egg yolk with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), and use dairy-free chocolate chips.
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, keep them in the freezer.
Can I add nuts to the cookie dough?
Yes! Chopped walnuts or pecans would be a great addition. Just fold them in along with the chocolate chips.
The Takeaway
Banana Chocolate Chip Cookies are a delightful way to bring together two beloved ingredients into a soft and chewy treat. With their irresistible taste and easy preparation, you’ll find yourself returning to this recipe time and again. Whether enjoyed fresh from the oven or stored for later, these cookies are a perfect snack for any time of day. So grab those overripe bananas and get baking—your taste buds will thank you!
Banana Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar until light and fluffy.
- Add the mashed overripe banana and egg yolk to the creamed mixture, along with the vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the baking soda, salt, and all-purpose flour. Gradually add to the wet ingredients, stirring until just combined.
- Fold in the mini chocolate chips until evenly distributed.
- Portion out the dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a dairy-free version, substitute butter with coconut oil or vegan butter.
- Chill the dough for 30 minutes before baking to prevent spreading.
- Store in an airtight container for up to a week or freeze for longer storage.
