Indulge in the ultimate comfort treat: soft, pillowy banana cookies generously studded with rich chocolate chips. These Banana Chocolate Chip Cookies are more than just a dessert; they are the most delightful and creative solution for those perfectly ripe (or even overripe!) bananas sitting on your countertop. Get ready to transform simple ingredients into an extraordinary batch of cookies that will disappear faster than you can say “delicious!”
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Do you find yourself constantly battling with a surplus of overripe bananas? While classic banana bread and muffins are always comforting go-to recipes, sometimes you crave something a little different, something that truly stands out. That’s where these exquisite banana chocolate chip cookies come into play. They offer a fantastic twist on traditional chocolate chip cookies, infusing them with the irresistible sweetness and moist texture that only ripe bananas can provide. If you’re a fan of the banana and chocolate combination, you might also enjoy these Banana Oatmeal Cookies or even these hearty Breakfast Cookies with Peanut Butter, Banana, and Granola.
Why You’ll Love These Banana Chocolate Chip Cookies
There’s a special magic that happens when ripe bananas meet rich chocolate chips in a cookie. These aren’t your typical crisp cookies; instead, they boast a wonderfully soft, cake-like texture reminiscent of a delicious pumpkin cookie or a very moist muffin top. This unique texture, combined with the sweet banana flavor and melted chocolate, makes them incredibly addictive. Beyond their irresistible taste and texture, these cookies are remarkably easy to prepare, making them a perfect baking project for both seasoned bakers and beginners alike. They’re a fantastic way to utilize those brown-speckled bananas, preventing food waste while creating a truly memorable treat for your family and friends. Forget the same old banana bread and elevate your baking game with these incredible banana chocolate chip cookies!
The Magic of Overripe Bananas in Baking
The secret to the deep flavor and moist texture of these cookies lies in using overripe bananas. As bananas ripen, their starch converts into sugar, intensifying their sweetness and aroma. Their flesh also becomes softer and more mashable, making them effortlessly incorporate into the cookie dough. Don’t throw away those bananas with brown spots; they are culinary gold for this recipe! The riper they are, the more pronounced the banana flavor will be in your cookies, contributing to their exceptional taste and keeping them wonderfully soft for days.
Essential Ingredients for Perfect Banana Chocolate Chip Cookies
Crafting these delectable banana chocolate chip cookies requires a handful of common pantry staples. Each ingredient plays a crucial role in achieving their signature soft texture and irresistible flavor profile. Here’s a closer look at what you’ll need and why:
- All-Purpose Flour: The foundation of our cookie structure. All-purpose flour provides the necessary body and chewiness without making the cookies too dense. While some recipes call for cake flour for extra tenderness, all-purpose works beautifully here to achieve that perfect cake-like consistency.
- Leavening Agents (Baking Powder, Baking Soda, and Salt): This trio is vital for the cookies’ lift, spread, and flavor balance.
- Baking Powder: Contributes to the cookies’ initial rise and tenderness, giving them that delightful pillowy texture.
- Baking Soda: Reacts with the acidic mashed bananas to create an even more significant lift and a slightly crisp edge, balancing the sweetness.
- Salt: A pinch of salt is crucial. It doesn’t just add saltiness; it enhances all the other flavors, particularly the sweetness of the bananas and chocolate, preventing the cookies from tasting flat.
- Brown Sugar: We opt for light brown sugar in this recipe for a few key reasons. Brown sugar, with its molasses content, adds moisture, contributing to the soft, chewy texture of these banana chocolate chip cookies. It also imparts a rich, caramel-like depth of flavor that complements the banana beautifully.
- Unsalted Butter: Softened unsalted butter is preferred as it allows for precise control over the salt content in the recipe. The butter contributes to the richness and tenderness of the cookies. If you only have salted butter on hand, simply reduce the added salt in the recipe by half to maintain balance. Ensure your butter is at room temperature for optimal creaming with the sugar.
- Large Eggs: Eggs act as a binder, helping to hold all the ingredients together and providing additional moisture and structure. For best results, use large eggs at room temperature. This helps them emulsify better with the butter and sugar mixture, leading to a smoother, more uniform dough. While I haven’t tested substitutes, standard eggs are highly recommended for this recipe.
- Overripe Bananas: The star of the show! You’ll need about one cup of mashed bananas, which typically comes from 2 to 3 medium-sized, very ripe bananas. Look for bananas with plenty of brown spots; the darker the spots, the sweeter and more flavorful they’ll be. Mashed bananas provide natural sweetness, moisture, and that distinct fruity aroma that makes these cookies so special.
- Pure Vanilla Extract: A teaspoon of pure vanilla extract elevates the overall flavor profile. Its warm, aromatic notes beautifully enhance both the banana and chocolate, adding a layer of complexity to these homemade banana chocolate chip cookies.
- Chocolate Chips: I find semi-sweet chocolate chips to be the perfect companion to the sweet banana flavor, offering a delightful contrast. However, feel free to get creative! Milk chocolate chips will yield a sweeter cookie, while dark chocolate chips can add a more sophisticated, slightly bitter edge. For a unique twist, consider white chocolate chips or even butterscotch chips – both would be absolutely delicious with the banana base.
Step-by-Step Guide: How to Make Irresistible Banana Chocolate Chip Cookies
Making these soft and flavorful banana chocolate chip cookies is a straightforward process, perfect for any home baker. Follow these simple steps for a guaranteed delicious outcome:
1 – Prepare Your Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and baking soda. Use a whisk to thoroughly blend these dry ingredients together. This ensures that the leavening agents and salt are evenly distributed throughout the flour, which is crucial for uniform rise and flavor in your cookies. Set this bowl aside for later.
2 – Cream Butter and Sugar: In a separate, larger bowl, cream together the softened unsalted butter and light brown sugar. You can achieve a light and fluffy mixture by using a hand mixer or stand mixer on medium speed for about 2-3 minutes. If you prefer, this can certainly be done by hand with a sturdy whisk or wooden spoon, though it will require a bit more effort. The goal is a light, airy, and well-combined mixture, which creates tiny air pockets that contribute to the cookies’ soft texture.
3 – Incorporate Eggs: Crack the two large eggs into the creamed butter and sugar mixture. Beat until fully combined, ensuring no streaks of egg yolk remain. As you mix, remember to scrape down the sides of the bowl with a spatula periodically. This ensures all ingredients are thoroughly incorporated, leading to a consistent cookie dough.
4 – Add Wet Flavorings: Pour in the mashed overripe bananas and the pure vanilla extract. Mix on low speed until just combined. Overmixing at this stage isn’t ideal, but ensure the banana is well integrated, lending its natural sweetness and moisture to the wet mixture.
5 – Combine Wet and Dry Ingredients: Now, gradually add the dry ingredients (flour mixture) to the wet ingredients. Mix on low speed until they are *almost* combined. It’s perfectly fine if you still see a few dry spots of flour; we don’t want to overmix at this stage, as it can lead to tough cookies.
6 – Fold in Chocolate Chips: Finally, pour in your chosen chocolate chips. Gently fold them into the dough using a spatula until they are evenly distributed and no dry flour patches remain. Be careful not to overmix; stop as soon as the flour disappears. The resulting dough will be noticeably wet and soft, which is exactly the consistency you’re looking for to achieve those wonderfully moist, cake-like banana chocolate chip cookies.
7 – Scoop and Bake: Preheat your oven to 400°F (200°C) and line three baking sheets with parchment paper or silicone baking mats (silpat liners). Because the dough for these banana chocolate chip cookies is quite wet and soft, using a spring-loaded cookie scoop (a 1 1/2 tablespoon size works well) is highly recommended for easy portioning and consistent cookie sizes. If you don’t have a scoop, a regular spoon will work, but you won’t be able to roll the dough into neat balls like traditional cookie dough. Drop mounds of dough onto the prepared baking sheets, ensuring they are at least 2 inches apart to allow for proper spreading. Bake one sheet at a time for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
8 – Optional: The Pretty Cookie Trick: For a bakery-worthy finish, immediately after scooping the dough onto the baking sheet, take a few extra chocolate chips and gently press them into the top and sides of each dough mound. While entirely optional, this simple step ensures you have beautiful, visible chocolate chips on the surface of your baked cookies, making them even more appealing.
9 – Cool Completely: Once baked, let the cookies rest on the hot baking sheet for about one minute. This allows them to set slightly before transferring. Then, carefully move them to a wire cooling rack or a fresh sheet of parchment paper to cool completely. Cooling thoroughly helps them firm up and prevents them from sticking together.
Tips for Baking the Best Banana Chocolate Chip Cookies
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to cream together more smoothly, creating a light and airy base for your cookie dough.
- Don’t Overmix: After adding the dry ingredients, mix just until no streaks of flour remain. Overmixing can develop the gluten in the flour, leading to tough cookies.
- Use Very Ripe Bananas: The browner, the better! Overripe bananas provide the most intense banana flavor and natural sweetness, reducing the need for excessive added sugar and contributing to the moist texture.
- Parchment Paper or Silicone Mats: These are essential for preventing sticking, especially with this softer, wetter dough. They also ensure even baking and easy cleanup.
- Even Scooping: Use a cookie scoop to ensure all your cookies are the same size. This guarantees they bake evenly, preventing some from being undercooked while others are overbaked.
- Don’t Overbake: These soft banana cookies are best when slightly underbaked in the center. They will continue to set as they cool. Look for lightly golden edges.
- Quality Chocolate Chips: Using good quality chocolate chips makes a noticeable difference in the final taste. Experiment with your favorite brands and types.
Delicious Variations to Try
These banana chocolate chip cookies are wonderful as is, but they’re also incredibly versatile. Here are a few ideas to customize your next batch:
- Nutty Banana Cookies: Fold in 1/2 to 1 cup of chopped walnuts or pecans along with the chocolate chips for added crunch and flavor.
- Coconut Love: Add 1/2 cup of shredded unsweetened coconut for a tropical twist that pairs beautifully with banana and chocolate.
- Spice It Up: Introduce a dash of cinnamon (1/2 teaspoon) or a pinch of nutmeg to the dry ingredients for a warm, cozy flavor profile.
- Different Chocolates: Mix and match! Use a combination of semi-sweet, milk, dark, or even white chocolate chips. Butterscotch or peanut butter chips are also fantastic choices.
- Double Chocolate Banana Cookies: Replace 1/4 cup of the all-purpose flour with unsweetened cocoa powder for a richer, more intense chocolate experience.
- Oatmeal Banana Cookies: For a slightly chewier texture, substitute 1/2 cup of the all-purpose flour with old-fashioned rolled oats.
Storing and Freezing Banana Chocolate Chip Cookies
Proper storage is key to keeping your banana chocolate chip cookies fresh and delicious for as long as possible. Given their soft, cake-like consistency, they require a little extra care compared to crisper cookie varieties.
Storing Baked Cookies
Once your banana chocolate chip cookies have cooled completely, store them in an airtight container at room temperature. Due to their inherent softness, it’s generally best to avoid storing them in a simple ziplock bag for extended periods, as they can easily stick together or break apart when handled. A rigid container provides better protection and helps maintain their delicate texture. Enjoy these cookies within 3-5 days for optimal freshness. If your home is particularly warm or humid, or if you prefer a longer shelf life, you may consider refrigerating them, although this can sometimes alter the texture slightly.
Freezing Baked Cookies
These cookies freeze beautifully, making them perfect for meal prepping or always having a sweet treat on hand. To freeze baked banana chocolate chip cookies, first ensure they are completely cooled. Arrange the cooled cookies in a single layer on a baking sheet and place the sheet in the freezer for 1-2 hours, or until the cookies are firm. This step, known as flash-freezing, prevents them from sticking together when you transfer them for long-term storage. Once firm, transfer the frozen cookies to a freezer-safe airtight container or a heavy-duty freezer bag. They can be stored in the freezer for up to 2-3 months.
Thawing Frozen Cookies
To thaw, simply remove the desired number of cookies from the freezer and arrange them in a single layer on a plate or wire rack at room temperature. Allow them to thaw for approximately one hour. Because of their naturally soft texture, they may become slightly sticky on top once fully thawed. If you prefer a warm cookie, you can gently reheat them in the microwave for a few seconds or in a low oven for a few minutes after thawing.
Frequently Asked Questions (FAQ)
1. How ripe do the bananas need to be for banana chocolate chip cookies?
The riper, the better! Look for bananas with abundant brown spots or even ones that are almost entirely brown. These bananas are sweeter and softer, making them easier to mash and imparting the best flavor and moisture to your cookies. Avoid using green or yellow bananas, as they won’t provide the same depth of flavor or texture.
2. Can I use less sugar in the recipe?
While overripe bananas contribute natural sweetness, brown sugar also plays a role in the cookie’s texture and overall flavor. You could try reducing the brown sugar by a quarter cup, but be aware that significantly altering the sugar content might affect the cookies’ texture and spread. It’s best to stick to the recommended amount for the optimal outcome.
3. Can I chill the cookie dough?
This recipe does not require chilling the dough. The dough is intentionally wet and soft to achieve the cake-like texture. Chilling might make it firmer, but it’s not necessary for these particular cookies to hold their shape or prevent excessive spreading, as they are designed to be soft and a bit puffier.
4. What if I don’t have a cookie scoop?
No problem! You can use two spoons to drop rounded spoonfuls of dough onto the baking sheet. Just remember that the dough is wet and soft, so it won’t be easily rollable into perfect balls like stiffer cookie doughs. Aim for consistent sizes for even baking.
5. Can I make these banana chocolate chip cookies gluten-free?
I have not specifically tested a gluten-free version of this recipe. However, you could try substituting the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Results may vary in terms of texture and spread.
6. How do I know when the cookies are done baking?
The cookies are done when their edges are lightly golden brown and the centers appear set, though they will still be very soft. They will firm up considerably as they cool. Avoid overbaking, as this will result in drier, less cake-like cookies.
Explore More Delicious Banana Recipes:
If you’ve fallen in love with these banana chocolate chip cookies, you’ll definitely want to try these other fantastic banana-infused treats:
Banana Cake with Cream Cheese Frosting
Creamy Dreamy Banana Cream Pie
Hearty Banana Oat Bread
Banana Chocolate Chip Muffins with Coconut
Peanut Butter Banana Bread with Chocolate Chips
Blueberry Banana Bread with Coconut
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Banana Chocolate Chip Cookies
Deborah Harroun
10 minutes
30 minutes
40 minutes
36
servings
Dessert
American
Pin
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Ingredients
-
2 1/2 cups all-purpose flour -
2 teaspoons baking powder -
1/2 teaspoon salt -
1/4 teaspoon baking soda -
1 cup brown sugar -
2/3 cup unsalted butter, softened -
2 large eggs -
1 cup mashed bananas -
1 teaspoon vanilla extract -
1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 400ºF. Line 3 baking sheets with parchment paper or silpat liners.
- In a large bowl, whisk together the flour, baking powder, salt and baking soda. Set aside.2 1/2 cups all-purpose flour,
2 teaspoons baking powder,
1/2 teaspoon salt,
1/4 teaspoon baking soda - In another bowl, beat the brown sugar and butter together until creamy. Add the eggs and continue to beat. Mix in the mashed banana and vanilla extract.1 cup brown sugar,
2/3 cup unsalted butter, softened,
2 large eggs,
1 cup mashed bananas,
1 teaspoon vanilla extract - Pour the wet ingredients into the dry ingredients and mix until almost combined. Add the chocolate chips and continue to mix until you can no longer see any dry spots.1 1/2 cups semi-sweet chocolate chips
- Scoop the dough onto the baking sheet. I like to use a 1 1/2 tablespoon scoop. Place at least 2 inches apart. Bake, one sheet at a time, until the edges have browned, 10-12 minutes.
- Let the cookies sit on the baking sheet for about a minute before removing to a cooling rack or a sheet of parchment paper to cool completely.
Recipe Notes:
FREEZE: The dough for these cookies is quite wet and soft, so if you are wanting to freeze the cookies, you’ll want to freeze them once baked. Place the cooled cookies on a baking sheet and place in the freezer until frozen, then transfer to a freezer-safe container or ziplock bag. Thaw by placing the cookies at room temperature. They may get a little sticky once thawed, so it is best to thaw them in a single layer.
STORE: Store in an airtight container for up to 5 days.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Serving:
1
cookie
,
Calories:
140
kcal
(7%)
,
Carbohydrates:
20
g
(7%)
,
Protein:
1
g
(2%)
,
Fat:
6
g
(9%)
,
Saturated Fat:
4
g
(25%)
,
Polyunsaturated Fat:
1
g
,
Trans Fat:
0
g
,
Cholesterol:
19
mg
(6%)
,
Sodium:
71
mg
(3%)
,
Fiber:
1
g
(4%)
,
Sugar:
12
g
(13%)
banana chocolate chip cookies