Banana Chocolate Chip Cookies
Soft, chewy Banana Chocolate Chip Cookies made with ripe mashed banana, warm cinnamon, and plenty of melty chocolate chips. These bakery-style cookies are easy to make and ready in just 30 minutes!
Ingredients
- ½ cup 112 g unsalted butter, softened
- ⅓ cup 70 g brown sugar
- ½ cup 100 g granulated sugar
- 1 tablespoon 15 ml honey (or maple syrup or molasses)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ cup 60 ml mashed ripe banana (about 1 small banana)
- 1¼ cups 156 g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup 180 g chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Mix in the honey, egg yolk, and vanilla extract until fully combined.
- Stir in the mashed banana until smooth.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Fold in the chocolate chips using a spatula.
- Scoop about 1½ tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 9–11 minutes, until the edges are lightly golden and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For the best Banana Chocolate Chip Cookies, use a very ripe banana with plenty of brown spots, as it provides the sweetest flavor and keeps the cookies soft and moist. Be sure to measure ¼ cup of mashed banana rather than estimating, since adding too much can make the cookies cake. If you'd like thicker cookies, chill the scooped dough for 10–15 minutes before baking. Remove the cookies from the oven while the centers still look slightly soft they'll continue to set as they cool, resulting in a perfectly chewy texture. Store the cooled cookies in an airtight container at room temperature for up to 4 days, or freeze the baked cookies or cookie dough for up to 3 months for a quick homemade treat anytime.