If you have an overripe banana begging to be transformed into something truly delightful, this Soft and Chewy Banana Chocolate Chip Cookies Recipe is your answer. These cookies strike the perfect balance between tender softness and rich chewiness, elevated by the warm notes of cinnamon and the sweet bursts of melty chocolate chips. Each bite offers a comforting mix of banana flavor and classic cookie goodness that feels like a warm hug from the inside out. Whether you’re baking for a cozy afternoon treat or sharing with friends, they’re guaranteed to become one of your all-time favorite ways to enjoy banana and chocolate together.
Ingredients You’ll Need
Getting ready to bake these irresistible cookies is a breeze because the ingredients are simple, everyday staples that come together for fantastic flavor and texture. Each one plays an essential role, from adding moisture to perfect tenderness and that subtle hint of spice.
- 1 small overripe banana, mashed: The natural sweetness and moisture that make these cookies uniquely soft and flavorful.
- 1/2 cup vegetable oil or melted butter: Adds richness and helps keep the cookies tender and moist.
- 1 cup light brown sugar, packed: Contributes a caramel-like depth and chewiness to every bite.
- 1 egg yolk: Gives structure and richness without drying out the cookies.
- 1 teaspoon vanilla extract: Enhances the overall flavor profile with a sweet, fragrant touch.
- 1 1/3 cups all purpose flour: The base that holds all these wonderful flavors together.
- 1/2 teaspoon baking soda: Helps the cookies rise just enough for a soft texture.
- 2 teaspoons ground cinnamon: Adds warmth and a cozy spice that pairs beautifully with banana.
- 1/2 teaspoon salt: Balances sweetness and brings out the chocolate’s richness.
- 2/3 cup chocolate chips: The melty chocolate pieces that make each cookie utterly irresistible.
How to Make Soft and Chewy Banana Chocolate Chip Cookies Recipe
Step 1: Combine the Wet Ingredients
Start by mixing the melted butter, brown sugar, and mashed banana in a large bowl until everything is beautifully blended. This mixture immediately fills your kitchen with a lovely, sweet aroma that hints at the cookie magic about to happen.
Step 2: Incorporate Egg Yolk and Vanilla
Next, add the egg yolk and vanilla extract to your wet mixture. Give it a good stir until it’s smooth and fully combined—this step ensures your cookies get plenty of richness and a light vanilla undertone perfectly complementing the banana.
Step 3: Add Dry Ingredients
Now gently fold in the flour, baking soda, salt, and cinnamon. Stir just until you no longer see any streaks of flour; overmixing can make your cookies tough, so keep it light and easy. The cinnamon here creates a warming accent that makes these cookies so comforting.
Step 4: Fold in the Chocolate Chips
Last but definitely not least, carefully fold in the chocolate chips. Cover the bowl and set the dough aside for about 15 minutes while your oven preheats. This rest allows the flour to hydrate, which is key for that soft and chewy texture everyone will love.
Step 5: Scoop and Bake
Line a cookie sheet with parchment paper and preheat your oven to 350°F. Using a 1-ounce cookie scoop or spoon, drop dollops of dough onto the sheet about 2 inches apart. The dough will be a bit wet—that’s exactly right! Bake for 10 to 11 minutes until the edges are set and the cookies have puffed up but the centers remain slightly underbaked for ultimate softness.
Step 6: Cool and Enjoy
Let the cookies cool on the baking sheet before digging in. Patience here rewards you with cookies that hold their shape yet feel cloud-like in texture and flavor. Once cooled, these are ready to be your next soft, chewy obsession.
How to Serve Soft and Chewy Banana Chocolate Chip Cookies Recipe
Garnishes
These cookies are wonderful as they are, but you can add a little something extra for presentation or flavor. A light dusting of powdered sugar or a drizzle of melted dark chocolate can make them look gallery-ready. For a fun twist, sprinkle some chopped walnuts on top before baking to add a subtle crunch alongside the chewiness.
Side Dishes
Pair your soft and chewy banana chocolate chip cookies with a cold glass of milk or a cozy cup of coffee or tea to create a truly comforting snack. They also make a great companion to vanilla ice cream if you want to dress them up for an easy dessert that impresses without fuss.
Creative Ways to Present
Instead of just stacking them on a plate, try sandwiching a bit of cream cheese frosting or peanut butter between two cookies. For parties, arrange them in a circle around a small bowl of fruit salsa or chocolate dip for a playful, interactive treat that’s sure to be the talk of the table.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 3 days to keep their soft and chewy texture intact. It’s best to place a slice of bread inside the container to maintain moisture and prevent the cookies from drying out.
Freezing
If you want to enjoy these goodies later, you can freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer bag once solid. They freeze beautifully for up to 3 months without losing that wonderful texture or flavor.
Reheating
To revive your soft and chewy banana chocolate chip cookies after refrigeration or freezing, warm them briefly in the microwave for 10-15 seconds or in a low-heat oven for a few minutes. This brings back that freshly baked, melty chocolate experience that’s hard to resist.
FAQs
Can I use regular bananas instead of overripe ones?
Overripe bananas are best for this recipe because they’re sweeter and softer, which helps the cookies become tender and naturally sweetened. Using less ripe bananas might result in less flavor and a firmer texture.
What can I substitute for vegetable oil or melted butter?
You can use coconut oil or even applesauce as alternatives, but keep in mind the texture and flavor will change slightly. Butter or vegetable oil offers the perfect fat balance for the soft, chewy result.
Why does the dough need to rest before baking?
Allowing the dough to rest lets the flour fully hydrate, which is key to achieving that incredible soft and chewy texture. It also lets the flavors meld together beautifully.
Can I add nuts to this cookie recipe?
Absolutely! Adding chopped walnuts, pecans, or even macadamia nuts can give a delightful crunch that contrasts nicely with the soft cookie. Just fold them in with the chocolate chips.
How can I make these cookies less sweet?
You can reduce the brown sugar slightly or use bittersweet chocolate chips instead of semisweet for a more balanced sweetness without sacrificing flavor.
Final Thoughts
This Soft and Chewy Banana Chocolate Chip Cookies Recipe is a true gem for anyone who loves a warm, comforting cookie with a twist of fruitiness. The tender crumb, inviting aroma, and melty chocolate chips all come together in a way that simply makes you smile with every bite. I can’t wait for you to bake a batch, share them with loved ones, and discover just how quickly they can become your new favorite cookie. Happy baking!
Print
Soft and Chewy Banana Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 16 cookies
- Category: Cookie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Soft and Chewy Banana Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, featuring mashed overripe banana for natural sweetness and a moist, tender texture. Perfectly spiced with cinnamon and lightly brown sugary, these cookies bake up soft with gooey chocolate chips in every bite, making them an irresistible treat for any occasion.
Ingredients
Wet Ingredients
- 1 small overripe banana, mashed (about 1/4 cup)
- 1/2 cup vegetable oil or melted butter
- 1 cup light brown sugar, packed
- 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
Add-ins
- 2/3 cup chocolate chips
Instructions
- Mix wet ingredients: In a large bowl, combine the melted butter, brown sugar, and mashed banana. Mix thoroughly until the ingredients are well incorporated.
- Add egg yolk and vanilla: Stir in the egg yolk and vanilla extract, mixing well to create a smooth batter.
- Incorporate dry ingredients: Add the all-purpose flour, salt, baking soda, and ground cinnamon to the wet mixture. Stir until just combined, making sure there are no streaks of flour visible.
- Fold in chocolate chips: Gently fold in the chocolate chips. Cover the dough and set it aside to rest for about 15 minutes, allowing the flour to hydrate while you preheat the oven.
- Prepare for baking: Line a cookie sheet with parchment paper and preheat the oven to 350°F (175°C). Use a 1-ounce cookie scoop or spoon to portion out dough balls about 2 inches apart on the sheet. The dough will be slightly wet.
- Bake the cookies: Bake for 10 to 11 minutes, until the edges are set and the cookies have puffed up, but the centers remain slightly underbaked for a soft texture.
- Cool and serve: Allow the cookies to cool fully on the baking sheet before enjoying to achieve the perfect chewy consistency.
Notes
- Use a small overripe banana measured to about 1/4 cup for optimal moisture and sweetness.
- Allowing the dough to rest before baking helps achieve a moist and tender cookie texture.
- The cookies are best eaten once cooled to let flavors meld and the texture set.
- You can substitute vegetable oil with melted butter for a richer flavor.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, use vegetable oil and ensure chocolate chips are dairy-free.
