Banana Chocolate Chip Cookies
Deliciously soft and chewy cookies made with ripe bananas and rich chocolate chips, perfect for any occasion.
Ingredients
Wet Ingredients
- 8 Tablespoons butter, softened to room temperature Ensure butter is softened to room temperature for proper creaming
- 1/8 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg room temperature
- 1/2 cup mashed bananas (about 1 large banana) Use overripe bananas for better sweetness
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour Measure using the spoon-and-level method for accuracy
- 1 teaspoon baking soda Helps cookies rise
- 1/4 teaspoon salt Balances sweetness
Add-ins
- 3/4 cup semi-sweet chocolate chips For pockets of gooey chocolate
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- In a mixing bowl, cream the softened butter along with the granulated and brown sugars until light and fluffy, about 5 minutes.
- Add the egg, vanilla extract, and mashed banana to the mixture; combine until just mixed.
Mixing Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
Combining Ingredients
- Gently fold in the semi-sweet chocolate chips.
- Drop the dough onto a baking sheet lined with parchment paper or greased, about 2 inches apart.
Baking
- Bake in the preheated oven for 10 to 12 minutes until the edges are lightly golden.
- Transfer cookies to a wire rack to cool completely.
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Notes
Cookies can be served with tea, coffee, or ice cream. Store in an airtight container at room temperature for up to three days or freeze for up to three months.