Description
Delight in these soft and chewy Banana Chocolate Chip Cookies, featuring ripe bananas for natural sweetness and classic chocolate chips for a rich finish. Perfectly balanced with a hint of vanilla, these cookies are easy to prepare and baked to golden perfection, making a wholesome treat for any occasion.
Ingredients
Dry Ingredients
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup granulated sugar
- ⅓ cup unsalted butter, softened
- 1 large egg, room temperature
- ½ cup ripe banana, mashed (about 1 banana)
- ½ teaspoon vanilla paste
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350ºF (175ºC). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside as the dry base for your cookies.
- Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar until the mixture becomes light, fluffy, and well combined, about 2 minutes.
- Add Egg, Banana, and Vanilla: Beat in the large egg, mashed ripe banana, and vanilla paste until evenly incorporated to create a smooth, moist batter.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet batter at low mixer speed until only a few flour streaks remain. Remove the bowl from the mixer and gently fold the remaining flour in with a rubber spatula to ensure even mixing without overworking the dough.
- Fold in Chocolate Chips: Carefully fold in the chocolate chips, distributing them evenly throughout the dough for bursts of chocolate in every bite.
- Scoop Cookies: Using a 1.5 tablespoon-sized cookie scoop, portion out the cookie dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes or until they turn slightly golden brown around the edges, indicating they are perfectly baked but still soft inside.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to set, then transfer them to wire racks to cool completely before serving or storing.
Notes
- Using ripe bananas adds natural sweetness and moisture, enhancing the cookie’s texture and flavor.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Do not overmix the dough after adding the flour to keep the cookies tender.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- To make smaller cookies, use a teaspoon-sized scoop and reduce baking time slightly, watching carefully to avoid overbaking.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
