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Easy Chocolate Banana Cookies photo

Chocolate Banana Cookies

These Chocolate Banana Cookies are soft, chewy, and bursting with rich chocolate flavor!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 1 1/4 cups All-purpose flour
  • 1/2 cup Cocoa powder Dutch process or unsweetened
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Sea salt
  • 1/2 cup Unsalted butter melted and slightly cooled
  • 1/2 cup Granulated sugar
  • 1/4 cup Light brown sugar packed
  • 1 large Ripe banana mashed (about 1/2 cup)
  • 1 large Egg yolk
  • 2 teaspoons Pure vanilla extract
  • 1 cup Semi-sweet chocolate chips
  • Flaky sea salt for sprinkling on top

Equipment

  • Mixing Bowls
  • Whisk or spatula
  • Baking Sheet
  • Parchment Paper
  • Oven
  • Cooling rack

Method
 

Instructions
  1. Step 1: Preheat the Oven - Begin by preheating your oven to 350°F (175°C).
  2. Step 2: Prepare the Baking Sheet - Line a baking sheet with parchment paper.
  3. Step 3: Mix the Dry Ingredients - In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and sea salt. Set aside.
  4. Step 4: Combine the Wet Ingredients - In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar until smooth. Add the mashed banana, egg yolk, and vanilla extract. Mix until well combined.
  5. Step 5: Combine Dry and Wet Ingredients - Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  6. Step 6: Fold in Chocolate Chips - Gently fold in the semi-sweet chocolate chips.
  7. Step 7: Scoop the Dough - Drop heaping spoonfuls of dough onto the prepared baking sheet, leaving about two inches between each cookie.
  8. Step 8: Sprinkle with Flaky Sea Salt - Before baking, sprinkle a small pinch of flaky sea salt on top of each cookie.
  9. Step 9: Bake the Cookies - Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set.
  10. Step 10: Cool and Enjoy - Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Notes

  • Use overripe bananas for maximum sweetness.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Refrigerate the dough for 30 minutes if it spreads too much during baking.