Soft and Chewy Banana Chocolate Chip Cookies
Delightfully soft and chewy cookies made with ripe bananas and chocolate chips, perfect for any occasion!
Ingredients
Wet Ingredients
- 1 small overripe banana, mashed (approximately 1/4 cup) Use a banana with brown spots for maximum sweetness.
- 1/2 cup vegetable oil or melted butter Butter provides a richer flavor.
- 1 cup light brown sugar, packed Can substitute with granulated sugar mixed with molasses.
- 1 large egg yolk Contributes to chewy texture.
- 1 teaspoon vanilla extract Adds aroma and flavor.
Dry Ingredients
- 1 1/3 cups all-purpose flour Can substitute with gluten-free flour.
- 1/2 teaspoon baking soda Ensure even distribution by whisking with dry ingredients.
- 2 teaspoons ground cinnamon Enhances flavor.
- 1/2 teaspoon salt Balances sweetness.
Mix-ins
- 2/3 cup chocolate chips Use semi-sweet or dark chocolate chips for flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- In a large bowl, mix the melted butter (or vegetable oil) with the packed light brown sugar and the mashed banana until smooth.
- Add in the egg yolk and vanilla extract, and stir until evenly blended.
- In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring just until combined.
- Gently fold in the chocolate chips.
- Cover the dough and let it rest for about 15 minutes.
Baking
- Scoop out about a 1-inch ball of dough and place them on the prepared cookie sheet, leaving 2 inches between each.
- Bake for 10 to 11 minutes, until the edges are set but the centers look slightly underbaked.
- Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Store cookies in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week. Can be frozen for up to 3 months.