Description
These Banana Bread Chocolate Chip Cookies combine the moist, rich flavor of banana bread with the delightful texture and sweetness of classic chocolate chip cookies. Made with ripe bananas, warm cinnamon, and studded with semi-sweet chocolate chips and optional nuts, these cookies are soft, flavorful, and perfect for dessert or a cozy snack.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large ripe banana (mashed)
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Add-ins
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light in color and fluffy in texture.
- Add Banana and Wet Ingredients: Mix in the mashed ripe banana, egg, and vanilla extract until all ingredients are well combined, creating a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to distribute the leavening and spices evenly.
- Mix Dry and Wet: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which can toughen the cookies.
- Fold in Chocolate and Nuts: Gently fold in the semi-sweet chocolate chips and the chopped walnuts or pecans if using, distributing them evenly throughout the dough.
- Portion Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10–12 minutes or until the edges turn golden and the centers have set but remain soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up and develop texture.
Notes
- To achieve softer cookies, slightly underbake them and allow the cookies to finish setting on the baking tray.
- These cookies freeze exceptionally well; store them in an airtight container in the freezer, and they taste even better the next day after thawing.
