Banana Bread Chocolate Chip Cookies Recipe
Delight in these moist and flavorful Banana Bread Chocolate Chip Cookies, combining the best of banana bread and classic chocolate chip cookies. Soft, chewy, and packed with ripe banana and semi-sweet chocolate chips, these cookies are perfect for a sweet snack or dessert.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 1/8 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 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
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C). Line 2-3 baking sheets with parchment paper and set them aside for baking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon. This ensures even distribution of leavening and spices.
- Melt Butter: Melt the unsalted butter and allow it to cool to room temperature, approximately 5 minutes, so it does not cook the eggs or alter the texture of the dough.
- Combine Sugars and Butter: In a large mixing bowl, vigorously whisk together the melted butter, light brown sugar, and granulated sugar for about one minute. This vigorous mixing emulsifies the butter and sugars, creating a smooth base.
- Add Banana, Egg Yolk, and Vanilla: Whisk in the mashed ripe banana, the large egg yolk, and the vanilla extract until well combined, lending moisture and flavor to the dough.
- Incorporate Dry Ingredients and Chocolate Chips: Gently fold the flour mixture into the wet ingredients until nearly combined. Then fold in the semi-sweet chocolate chips for bursts of chocolate.
- Rest Dough: Let the dough sit at room temperature for 20 minutes to firm up, which helps in shaping consistent cookie portions.
- Scoop and Shape: Use a 3-tablespoon cookie scoop to portion the dough onto the prepared baking sheets. Optionally, press additional chocolate chips on top for a bakery-style look.
- Bake: Bake the cookies on the middle rack of the oven for 11-13 minutes until the edges are golden and the centers appear set and no longer wet.
- Cool and Serve: Allow the cookies to cool completely on the baking trays set on wire racks before removing to prevent breaking and to finish setting. Enjoy your banana bread chocolate chip cookies!
Notes
- Measuring flour correctly by spooning into the cup and leveling with a knife ensures proper texture; avoid scooping flour directly with the measuring cup to prevent dense cookies.
- Using ripe bananas maximizes sweetness and moisture in the cookies.
- Resting the dough is crucial to firm the mixture and aids in even baking and shaping.
- You can substitute chocolate chips with nuts or dried fruit for variation.
- Room temperature egg yolk helps the batter combine smoothly without clumping.
Keywords: banana bread cookies, chocolate chip cookies, banana cookie recipe, soft cookies, easy dessert, baked cookies
