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Chocolate Chip Banana Cookies Recipe
Ash Tyrrell

Chocolate Chip Banana Cookies Recipe

I made these chocolate chip banana cookies on a cozy afternoon when I had a couple of overripe bananas staring at me from the counter. I didn’t want banana bread again, so I tried something a little more fun.
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Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – 2 cups – Provides structure
  • Baking soda – 1 tsp – Helps cookies rise and stay tender
  • Salt – ½ tsp – Balances sweetness and enhances flavors
  • Unsalted butter – ½ cup softened – Rich, buttery base
  • Granulated sugar – ½ cup – Adds sweetness and even baking
  • Brown sugar – ½ cup packed – Adds moisture and deeper flavor
  • Ripe bananas – 2 medium mashed – Adds sweetness and moisture
  • Egg – 1 large – Binds ingredients and adds structure
  • Vanilla extract – 1 tsp – Enhances overall flavor
  • Semi-sweet chocolate chips – 1½ cups – Adds richness and sweetness

Method
 

  1. In a medium bowl, I whisked together the flour, baking soda, and salt. This helps evenly distribute the leavening agent. Setting this aside makes mixing easier later.
  2. In a large bowl, I creamed the softened butter with both sugars until light and fluffy. This step adds air to the dough. It also ensures the cookies bake soft instead of dense.
  3. I mixed in the mashed bananas, egg, and vanilla extract. The dough looked creamy and slightly loose. This is where the banana flavor really comes through.
  4. I gradually added the dry ingredients into the wet mixture. I mixed just until everything was combined. Overmixing can make cookies tough, so I stopped as soon as no flour was visible.
  5. Using a spatula, I gently folded in the chocolate chips. This helps keep them evenly distributed. Every cookie ends up with plenty of chocolate.
  6. I scooped the dough onto a lined baking sheet, leaving space between each cookie. They baked at 350°F until the edges were set but centers still soft. Once done, I let them cool slightly before moving.

Notes

  • I always use very ripe bananas with brown spots for the best flavor.
  • I chill the dough for 20 minutes if I want thicker cookies.
  • I press a few extra chocolate chips on top before baking for a bakery-style look.
  • I slightly underbake them so they stay soft even after cooling.
  • I use parchment paper to prevent browning on the bottom.