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Banana Bread Chocolate Chip Cookies Recipe

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4.1 from 10 reviews

These Banana Bread Chocolate Chip Cookies are a delicious twist on traditional banana bread, offering gooey middles with golden edges, warm cinnamon spice, and plenty of semi-sweet chocolate chips. Made with just one bowl and no chilling time required, they are perfect for satisfying a sweet tooth quickly and easily. Everyone will be asking for the recipe after the first bite!

  • Author: Zara
  • Prep Time: 20 minutes
  • Cook Time: 11 minutes
  • Total Time: 31 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Dry Ingredients

  • 2 1/8 cups all-purpose flour (276 g)
  • 1 teaspoon baking soda (5 g)
  • 1 teaspoon fine sea salt (5 g)
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • 12 tablespoons unsalted butter, melted (168 g)
  • 1/2 cup + 2 tablespoons light brown sugar, packed (128 g)
  • 1/2 cup granulated sugar (100 g)
  • 1/2 cup mashed ripe banana (about 125 g, roughly 1 small banana)
  • 1 large egg yolk, room temperature (18 g)
  • 2 teaspoons vanilla bean paste or extract

Add-ins

  • 1 cup semi-sweet chocolate chips (179 g)

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (180°C). Line 2 to 3 baking sheets with parchment paper and set them aside to get ready for baking.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon until fully combined. Set this mixture aside for later.
  3. Melt the Butter: Melt the unsalted butter and then allow it to cool to room temperature, which will take about 5 minutes. This is important so it doesn’t cook the eggs when mixed.
  4. Combine Sugars and Butter: In a large mixing bowl, vigorously whisk together the melted butter, light brown sugar, and granulated sugar for about 1 minute until the mixture is well emulsified and smooth.
  5. Add Banana, Egg Yolk, and Vanilla: Whisk in the mashed ripe banana, the large egg yolk, and vanilla bean paste or extract until thoroughly incorporated.
  6. Fold in Flour Mixture and Chocolate Chips: Gently fold the dry flour mixture into the wet ingredients until nearly combined. Then fold in the semi-sweet chocolate chips evenly throughout the dough. Set the bowl aside for 20 minutes to allow the dough to firm up, making it easier to scoop.
  7. Scoop Cookies onto Baking Sheets: Using a 3-tablespoon cookie scoop, portion the dough onto the prepared baking sheets. If desired, press extra chocolate chips onto the tops of the cookies for a bakery-style finish. You don’t need to bake all at once; dough left on the counter while baking is fine.
  8. Bake Cookies: Place the trays on the middle rack of your oven and bake for 11 to 13 minutes, or until the cookie edges turn golden and the centers are no longer wet looking.
  9. Cool Before Serving: Let the baking sheets cool completely on a wire rack before transferring the cookies. This helps them set up perfectly. Enjoy your banana bread chocolate chip cookies fresh!

Notes

  • Measure dry ingredients accurately using the spoon-level method or a kitchen scale to avoid dense cookies caused by too much flour.
  • Store leftover cookies in an airtight container at room temperature; they will stay soft and chewy for 3 to 4 days.
  • Use ripe bananas that are mostly brown spotted for best flavor and texture. Avoid fully black or green bananas.
  • Measure or weigh mashed banana rather than relying on number of bananas for consistency in the recipe.

Find it online: https://zaracooking.com/banana-bread-chocolate-chip-cookies-recipe-2/