Introduction

These Banana Bread Chocolate Chip Cookies combine the comforting flavors of banana bread with the irresistible charm of chocolate chip cookies. Soft, moist, and packed with warm cinnamon and melted butter, they’re perfect for an everyday treat or sharing with loved ones.

This image shows three scoops of raw chocolate chip cookie dough arranged in a diagonal line on brown parchment paper. Each scoop is round with a rough texture, pale golden beige in color, and studded with dark brown chocolate chips visible on the surface. The center scoop is in sharp focus, showing the soft, slightly grainy dough with a few chips partially embedded. The parchment paper beneath is smooth with a matte finish, and the overall scene is lit softly, creating subtle shadows. photo taken with an iphone --ar 4:5 --v 7

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 cup 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

Step 1: Preheat the oven to 350°F (180°C). Line 2-3 baking sheets with parchment paper and set aside.
Step 2: In a small bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
Step 3: Melt the butter and set it aside to cool to room temperature, about 5 minutes.
Step 4: In a large mixing bowl, vigorously whisk the melted butter, brown sugar, and granulated sugar until combined, about 1 minute, to emulsify the mixture.
Step 5: Whisk in the mashed banana, egg yolk, and vanilla extract or paste until smooth.
Step 6: Fold in the flour mixture until almost combined, then gently fold in the chocolate chips. Let the dough rest for 20 minutes to firm up.
Step 7: Using a 3-tablespoon cookie scoop, portion the dough onto the prepared baking sheets. Press extra chocolate chips on top if desired for a bakery-style look.
Step 8: Bake on the middle rack for 11-13 minutes until the edges are golden and centers no longer look wet.
Step 9: Allow the trays to cool completely on a wire rack before removing the cookies. Enjoy!

Tips & Variations

For best texture, measure flour by spooning it into the cup and leveling off with a knife rather than scooping directly.
Swap semi-sweet chocolate chips for dark or milk chocolate depending on your sweetness preference.
Try adding chopped nuts like walnuts or pecans for extra crunch.
Use overripe bananas for a richer banana flavor and natural sweetness.
Chill the dough longer if you want thicker cookies with a chewier center.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze cookies in a sealed container for up to 3 months. To reheat, warm in a low oven or microwave briefly for a soft, fresh-baked feel.

How to Serve

The image shows a close-up of three round chocolate chip cookies stacked partially on top of each other, placed on a cooling rack. The cookies have a golden brown color with a slightly crisp edge and a chewy center. Each cookie is studded generously with glossy dark chocolate chips, some of which appear slightly melted, and small flakes of sea salt are scattered over the tops. One of the cookies has a bite taken out of it, revealing a soft, gooey inside with visible chocolate chunks. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour without measuring carefully?

Measuring flour accurately helps maintain the right cookie texture. Spoon flour into the measuring cup and level it off instead of scooping directly to avoid packing too much flour.

Can I substitute the butter with oil or margarine?

Butter provides flavor and texture that oil or margarine may not fully replicate. Melted butter gives these cookies their rich, tender crumb, so it’s best to stick with unsalted butter for this recipe.