Banana Chocolate Chip Cookies
- Total Time: 25 mins
- Yield: 24 1x
Description
Overripe bananas aren’t just for bread anymore. Add them to basic chocolate chip cookies for added moistness.
Ingredients
Units
Scale
- 1/2 cup (115 g) of unsalted butter, room temperature
- 1 cup (240 ml) of dark brown sugar
- 1 egg, room temperature
- 2 large mashed bananas
- 1 tsp of baking soda
- 2 cups (480 ml) of flour
- pinch of salt
- 1/2 tsp of ground cinnamon
- pinch of ground nutmeg
- 1 cup (240 ml) of dark chocolate chips
Instructions
- Preheat the oven to 350°F.
- Blend with mixer, butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
- In a medium bowl, mash the bananas and baking soda together. Let sit for about 2 minutes. The baking soda will react with the acid in the bananas which will give the cookies a lift and rise.
- Mix the banana mixture with the butter mix. Then sift the flour, salt, and spices into the butter and banana mix and fold until just combined.
- Fold into the batter the chocolate chips. Either use an ice cream scooper for big cookies or a tbsp for smaller cookies. Place them on a baking sheet. Bake for 12-15 minutes or until nicely golden brown. Let cool on racks.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Chocolate
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
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Frequently Asked Questions
Why does the recipe mix the banana with baking soda separately and let it sit?
Step 3 of the instructions explains the reason: mashing 2 large bananas with the baking soda and letting the mixture sit for about 2 minutes allows the baking soda to react with the natural acids in the banana, which helps give the cookies lift and rise during baking.
How ripe should the bananas be?
The excerpt says overripe bananas are the key ingredient here — they add moistness that regular chocolate chip cookies lack. Very ripe bananas (heavily spotted or nearly black) are softer and sweeter, making them easier to mash smooth and more flavorful in the final cookie.
I needed a recipe for 2 overripe bananas I had in the freezer and came across this recipe. I didn’t use dark chocolate chips so I used semi-sweet since I had those. These are excellent, soft, and moist cookies. Banana and chocolate chips in breads, brownies, and cookies are awesome. Will make this recipe again! Thank you!