Banana Chocolate Chip Cookies
Deliciously soft and chewy cookies made with ripe bananas and semi-sweet chocolate chips, perfect for indulging or using up overripe bananas.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon baking soda
Wet Ingredients
- 1 cup white sugar
- 0.67 cup butter, softened Ensure the butter is softened, not melted.
- 1 cup mashed bananas Approximately 2-3 ripe bananas.
- 2 eggs
- 1 teaspoon vanilla extract
Add-ins
- 2 cups semisweet chocolate chips
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 400 degrees F (200 degrees C).
- Prep your cookie sheets by lightly greasing them to prevent sticking.
- In a large bowl, sift together the all-purpose flour, baking powder, salt, and baking soda.
Mixing
- In another bowl, beat the softened butter and white sugar together until light and fluffy.
- Add in the mashed bananas, eggs, and vanilla extract, and mix until well combined.
- Gradually add the flour mixture until just combined. Avoid overmixing.
- Fold in the semisweet chocolate chips.
Baking
- Drop the dough by teaspoonfuls onto the prepared cookie sheets with enough space between each cookie.
- Bake in the preheated oven for about 12 to 15 minutes or until the edges are golden brown.
- Once done, transfer the cookies to a wire rack to cool completely.
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Notes
Store cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for about a week. Freezing baked cookies in a sealed container for up to 3 months is also an option.