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Banana Bread Chocolate Chip Cookies

Soft and Chewy Banana Bread Chocolate Chip Cookies to Love

Delight in these Soft and Chewy Banana Bread Chocolate Chip Cookies, a perfect blend of flavors using ripe bananas and chocolate chips.
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Prep Time 15 minutes
Cook Time 11 minutes
Resting Time 15 minutes
Total Time 41 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2-3 pieces very ripe bananas Use for maximum sweetness and flavor
  • 1/3 cup vegetable oil Keeps the cookies tender and moist
  • 1 cup brown sugar Adds a chewy texture and rich sweetness
  • 1 piece egg yolk Provides richness and acts as a binder
  • 1 teaspoon vanilla extract Enhances overall flavor
  • 1 cup all-purpose flour Offers structure; opt for King Arthur for best results
  • 1 teaspoon baking soda Essential for lift and softness
  • 1 teaspoon cinnamon Infuses warmth and spice
  • 1/4 teaspoon ground nutmeg Enhances banana’s natural taste
  • 1/4 teaspoon salt Balances sweetness
  • 1 cup chocolate chips Ghirardelli semi-sweet recommended
Optional Add-ins
  • 1/2 cup chopped nuts For delightful crunch
  • 1/3 cup coconut oil For a tropical twist
  • 1/2 cup white chocolate or butterscotch chips For a different flavor profile

Equipment

  • Oven
  • mixing bowls
  • whisk
  • Spatula
  • cookie scoop
  • Baking Sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a large mixing bowl, mash 2-3 ripe bananas until smooth with a few bits remaining for texture.
  4. Add vegetable oil and brown sugar to the mashed bananas, and beat until light and fluffy.
  5. Stir in egg yolk and vanilla extract until combined.
  6. Gradually add the dry ingredients to the banana mixture, mixing until no dry streaks remain.
  7. Fold in the chocolate chips using a spatula.
  8. Let the dough rest at room temperature for 15 minutes.
  9. Scoop the dough into golf ball-sized balls, spacing them 2 inches apart on the baking sheet.
  10. Bake for 10-11 minutes until the edges are set and centers appear slightly underbaked.
  11. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gCholesterol: 20mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 50IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg

Notes

Monitor baking time to ensure cookies are perfectly chewy. Use very ripe bananas for best flavor.

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