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Chocolate Chip Banana Cookies

Chocolate Chip Banana Cookies: Soft, Sweet Bliss in Every Bite

Delight in the sweet flavors of Chocolate Chip Banana Cookies, a perfect use for overripe bananas.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Feel free to substitute with gluten-free flour if needed.
  • 1 teaspoon Baking Soda Always check freshness for best results.
  • 1 tablespoon Corn Starch Optional, but recommended for texture.
  • 0.5 teaspoon Salt Never skip the salt in baked goods.
For the Sweetness
  • 0.5 cups Unsalted Butter Coconut oil or applesauce can be great dairy-free alternatives.
  • 2 medium Ripe Bananas The riper, the better for flavor!
  • 0.5 cups Brown Sugar Substitute with coconut sugar if desired.
  • 0.25 cups Granulated Sugar Reduce quantity for a less sweet cookie.
For Flavor
  • 1 teaspoon Vanilla Extract Use vanilla bean for an aromatic touch.
  • 1 cup Semi-Sweet Chocolate Chips Consider swapping with dark chocolate chips or nuts.

Equipment

  • mixing bowl
  • Electric mixer
  • Cookie Scoop
  • Baking Sheets
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 tablespoon of corn starch, and 1/2 teaspoon of salt until well combined.
  2. In a large bowl, cream together 1/2 cup of softened unsalted butter, 2 ripe bananas (peeled and mashed), 1/2 cup of brown sugar, and 1/4 cup of granulated sugar for 2-3 minutes.
  3. Gradually stir the dry ingredients into the creamed mixture until just combined and fold in 1 cup of semi-sweet chocolate chips.
  4. Cover the bowl and refrigerate the dough for about 30 minutes.
  5. Preheat your oven to 375°F (190°C) and prepare two baking sheets with parchment paper.
  6. Drop rounded tablespoons of dough onto the sheets, spacing them about 2 inches apart, and bake for 9-10 minutes.
  7. Let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 80mgPotassium: 90mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

Chill the dough for half an hour to prevent spreading. Use very ripe bananas for best flavor and moisture.

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