Banana Bread Chocolate Chip Cookies
Delightful cookies that blend the moist essence of banana bread with rich, gooey chocolate chips.
Ingredients
Wet Ingredients
- 2 pieces ripe bananas, mashed Use overripe bananas for best flavor.
- 1/2 cup butter, softened Butter should be at room temperature.
- 1 large egg For binding the ingredients.
- 1 teaspoon vanilla extract Adds warmth and depth of flavor.
Dry Ingredients
- 1 cup brown sugar Provides sweetness and a rich flavor.
- 1/2 cup granulated sugar Balances the sweetness.
- 1 teaspoon baking soda Leavening agent for the cookies.
- 1/2 teaspoon salt Enhances flavor.
- 1 1/2 cups all-purpose flour Gives structure to the cookies.
Add-ins
- 1 cup chocolate chips For gooey, melted chocolate pockets.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the mashed bananas and softened butter until smooth.
- Add the brown sugar and granulated sugar, mixing until well combined.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the baking soda, salt, and flour.
- Gradually add the dry mixture to the wet mixture, mixing until just combined.
- Fold in the chocolate chips.
Baking
- Drop spoonfuls of cookie dough onto lined baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
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Notes
Store cookies in an airtight container for up to a week. For longer storage, freeze in layers of parchment paper.