Print

Banana Bread Chocolate Chip Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 9 reviews

These banana bread chocolate chip cookies combine the best of both worlds with the moist, warm flavors of banana bread and the classic indulgence of chocolate chip cookies. Featuring gooey centers, golden edges, a hint of cinnamon, and plenty of semi-sweet chocolate chips, this recipe requires just one bowl and no chilling time, making it quick and easy for any sweet tooth craving.

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

Ingredients

Dry Ingredients

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

Wet Ingredients

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

Add-ins

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

Instructions

  1. Preheat the Oven: Set your oven to 350°F (180°C). Line 2-3 baking sheets with parchment paper and have them 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 well combined. Set aside.
  3. Melt Butter: Melt the unsalted butter and then let it cool to room temperature, which should take about 5 minutes.
  4. Combine Sugars and Butter: In a large mixing bowl, vigorously whisk the cooled melted butter with the light brown sugar and granulated sugar for about one minute, until the mixture is smooth and emulsified.
  5. Add Banana, Egg, and Vanilla: Whisk in the mashed ripe banana, large egg yolk, and vanilla bean paste or extract until fully incorporated.
  6. Fold in Dry Ingredients and Chocolate Chips: Gently fold the flour mixture into the wet ingredients until almost combined, then fold in the semi-sweet chocolate chips. Set the dough aside for 20 minutes to firm up, making it easier to scoop.
  7. Scoop the Dough: Using a 3-tablespoon cookie scoop, portion out the dough onto the prepared baking sheets. Optionally, press extra chocolate chips on top of each dough ball for a bakery-style appearance.
  8. Bake the Cookies: Bake the cookies on the middle rack of the oven for 11-13 minutes, or until the edges are golden and the centers look set but still moist.
  9. Cool and Serve: Allow the cookies to cool completely on the baking sheet placed on a wire rack before removing. Enjoy the perfect balance of banana bread and chocolate chip cookie flavors!

Notes

  • Measure your dry ingredients properly by fluffing the flour, spooning it into the cup, and leveling it off or using a kitchen scale for accuracy to avoid too dense cookies.
  • Store leftover cookies in an airtight container at room temperature to keep them soft and chewy for 3-4 days.
  • Use ripe bananas with mostly brown spots but avoid overly black or green bananas for best flavor and texture.
  • Mashing the banana and weighing or measuring it ensures consistent results instead of relying only on the size of the banana.

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