Banana Chocolate Chip Cookies
There’s something undeniably comforting about the aroma of freshly baked Banana Chocolate Chip Cookies wafting through your kitchen. These cookies are more than just a delightful treat; they are the perfect blend of sweet, buttery goodness with the rich flavor of chocolate. Whether you’re using up overripe bananas or simply indulging in a little baking therapy, these cookies are sure to become a favorite in your household. Let’s dive into this amazing recipe that is both simple and incredibly satisfying.
Why This Recipe Is Reliable
This recipe stands out for its balance of flavors and textures. The combination of brown sugar and granulated sugar creates a depth of sweetness, while the overripe banana adds moisture and natural flavor. The use of mini chocolate chips ensures that each bite is perfectly packed with chocolate, making these cookies irresistibly delicious. Plus, the process is straightforward, making it accessible for bakers of all skill levels.
What You’ll Need
- 113g (1/2 cup) unsalted butter, softened
- 100g (1/2 cup) packed brown sugar
- 50g (1/4 cup) granulated sugar
- 1 medium overripe banana, mashed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 217g (1 3/4 cups) all-purpose flour
- 173g (1 cup) mini chocolate chips
What You’ll Need (Gear)
- Mixing bowl: For combining ingredients.
- Electric mixer: To cream the butter and sugars effectively.
- Measuring cups and spoons: For precise ingredient measurements.
- Baking sheet: To bake your cookies on.
- Parchment paper: To prevent sticking and for easy cleanup.
Banana Chocolate Chip Cookies Made Stepwise
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Cream the Butter and Sugars
In a mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using an electric mixer, beat the mixture until it’s light and fluffy, about 2-3 minutes.
Step 3: Incorporate the Banana and Egg Yolk
Add the mashed banana, egg yolk, and vanilla extract to the creamed butter and sugar. Mix until everything is well combined.
Step 4: Add Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated.
Step 5: Fold in the Chocolate Chips
Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
Step 6: Scoop the Cookie Dough
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, leaving some space between each cookie.
Step 7: Bake the Cookies
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they’ll firm up as they cool.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your warm Banana Chocolate Chip Cookies with a glass of milk or your favorite beverage!
Smart Substitutions
- Butter: You can substitute with coconut oil for a dairy-free option.
- Brown Sugar: Use coconut sugar for a less refined sweetener.
- Mini Chocolate Chips: Dark chocolate or white chocolate chips can be used for variation.
- All-Purpose Flour: Whole wheat flour can be used for a healthier alternative.
Mistakes That Ruin Banana Chocolate Chip Cookies
- Using cold butter: This can lead to dense cookies; always ensure your butter is softened.
- Overmixing the dough: This can result in tough cookies. Mix just until combined.
- Not measuring ingredients accurately: Baking is a science; precise measurements matter.
- Baking at the wrong temperature: Make sure your oven is preheated correctly to achieve the best results.
Keep It Fresh: Storage Guide
To keep your Banana Chocolate Chip Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to extend their life, you can freeze them. Just place the cooled cookies in a freezer-safe bag or container, and they can last for up to three months. Thaw them at room temperature before enjoying for the best taste and texture.
Ask & Learn
Can I use frozen bananas for this recipe?
Yes! If you have frozen bananas, simply thaw them and mash them before using. They will add the same delicious flavor and moisture to your cookies.
How can I make these cookies healthier?
You can reduce the sugar by half or substitute with a natural sweetener. Additionally, using whole wheat flour and adding oats can increase the nutritional value.
What should I do if my dough is too sticky?
If your cookie dough is sticky, you can chill it in the refrigerator for about 30 minutes. This will make it easier to scoop and shape.
Can I add nuts to this recipe?
Absolutely! Chopped walnuts or pecans make a great addition to the dough, adding an extra crunch and flavor.
Explore More
Make It Tonight
There’s no time like the present to whip up a batch of these delicious Banana Chocolate Chip Cookies. With their warm, gooey centers and rich chocolate flavor, they’re sure to be a hit with family and friends. So go ahead, gather your ingredients, and treat yourself to a delightful evening of baking. You won’t regret it!
Baking Banana Chocolate Chip Cookies is not just about following a recipe; it’s about creating memories and sharing joy. Whether you enjoy them fresh from the oven or save a few for later, these cookies are bound to bring a smile to your face and warmth to your heart. Happy baking!
Banana Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Beat until light and fluffy, about 2-3 minutes.
- Add the mashed banana, egg yolk, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture, stirring just until incorporated.
- Gently fold in the mini chocolate chips until evenly distributed.
- Drop rounded balls of dough onto a baking sheet lined with parchment paper, leaving space between cookies.
- Bake for 10-12 minutes or until edges are lightly golden. Centers may look underbaked but will firm up as they cool.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cooled cookies in a freezer-safe container for up to three months.
- Chill sticky dough in the refrigerator for easier handling.
