Description
Delight in these soft and chewy banana chocolate chip cookies, where ripe banana adds natural sweetness and moisture, complemented by melty chocolate chips and warm cinnamon. Perfectly tender with a hint of spice, these cookies are a comforting treat that balance indulgence with wholesome banana goodness.
Ingredients
Units
Scale
Wet Ingredients
- 1 small overripe banana, mashed (about 1/4 cup)
- 1/2 cup vegetable oil or melted butter
- 1 egg yolk
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/3 cups all purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup light brown sugar, packed
Add-ins
- 2/3 cup chocolate chips
Instructions
- Combine Wet Ingredients: In a large bowl, mix together the melted butter, packed brown sugar, and mashed banana until thoroughly combined, ensuring the sugar begins to dissolve.
- Add Egg Yolk and Vanilla: Stir in the egg yolk and vanilla extract, mixing well to incorporate smoothness and flavor into the wet mixture.
- Mix Dry Ingredients: Add the all purpose flour, salt, baking soda, and ground cinnamon to the wet ingredients. Stir gently until all ingredients are combined and there are no visible streaks of flour left in the batter.
- Fold in Chocolate Chips: Carefully fold the chocolate chips into the dough to distribute evenly throughout without overmixing the batter.
- Hydrate the Dough: Cover the bowl and let the dough rest at room temperature for about 15 minutes. This allows the flour to hydrate fully, improving texture.
- Preheat Oven and Prepare Baking Sheet: Line a cookie sheet with parchment paper and preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- Scoop the Dough: Using a cookie scoop or spoon, portion out roughly 1 inch diameter dough balls. Place them about 2 inches apart on the prepared baking sheet, leaving room for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 10 to 11 minutes, until the edges are set and the cookies have puffed up, but the centers remain slightly underbaked for a chewy texture.
- Cool Before Serving: Remove the cookies from the oven and allow to cool completely on the baking sheet. This helps them firm up while maintaining their soft chewiness.
Notes
- The dough will be a bit wet due to the banana, so don’t worry if it seems sticky when scooping.
- For a dairy-free option, use vegetable oil instead of melted butter.
- Ensure the banana is very ripe to maximize natural sweetness and moisture in the cookies.
- Do not overbake; the cookies should look slightly underbaked in the center when removed for best texture.
- Chilling the dough is not necessary thanks to the resting step for flour hydration.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
