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Soft and Chewy Banana Chocolate Chip Cookies Recipe

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3.9 from 12 reviews

  • Author: Emma
  • Total Time: 22 minutes
  • Yield: 18 cookies

Description

Experience the delightful fusion of banana bread and classic chocolate chip cookies with these soft, chewy, and moist banana chocolate chip cookies. Bursting with the natural sweetness of overripe bananas and melty chocolate chips, these cookies offer an irresistibly tender texture that makes every bite a treat. Easy to prepare and perfect for any occasion, they bring the comforting flavors of banana bread into a fun, handheld cookie form.

Ingredients

Wet Ingredients

  • 1 small overripe banana, mashed (about 1/4 cup)
  • 1/2 cup vegetable oil or melted butter
  • 1 egg yolk*
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup light brown sugar, packed

Add-ins

  • 2/3 cup chocolate chips

Instructions

  1. Combine Wet Ingredients: In a large bowl, mix the melted butter or vegetable oil, light brown sugar, and mashed banana until fully combined.
  2. Add Egg Yolk and Vanilla: Stir in the egg yolk and vanilla extract, mixing well to incorporate.
  3. Mix Dry Ingredients: Add the all-purpose flour, salt, baking soda, and ground cinnamon to the wet mixture. Stir until just combined and no streaks of flour remain.
  4. Fold in Chocolate Chips: Gently fold the chocolate chips into the dough. Cover the bowl and let the dough rest for about 15 minutes to allow the flour to hydrate while preheating the oven.
  5. Prepare Baking Sheet and Oven: Line a cookie sheet with parchment paper and preheat your oven to 350°F (175°C).
  6. Scoop Dough: Using a cookie scoop or spoon, form approximately 1-inch dough balls and place them about 2 inches apart on the prepared cookie sheet. Note that the dough will be slightly wet.
  7. Bake Cookies: Bake for 10 to 11 minutes, or until the edges are set and the cookies have puffed up but the centers remain slightly underbaked for optimal softness.
  8. Cool and Serve: Allow the cookies to cool on the baking sheet before transferring or enjoying to finish setting.

Notes

  • To make these cookies vegan, replace the egg yolk with a flaxseed egg: combine 1 1/2 teaspoons ground flaxseed with 2 tablespoons cold water and let sit for 5 minutes until it gels before using.
  • The dough will be wet and sticky, which is normal — this helps achieve the soft, chewy texture.
  • For best results, use a small overripe banana for natural sweetness and moisture.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/soft-and-chewy-banana-chocolate-chip-cookies-recipe/