Description
These Soft Banana Bread Chocolate Chip Cookies combine the rich, comforting flavors of banana bread with the classic sweetness of chocolate chips. Soft and moist with a hint of cinnamon, these cookies are easy to make and perfect for a comforting dessert or snack.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large ripe banana, mashed
- 1 large egg yolk
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Add-ins
- 3/4 cup chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, ensuring a smooth base for your dough.
- Add Wet Ingredients: Mix in the mashed banana, egg yolk, and vanilla extract until the batter becomes smooth and well combined, infusing the mixture with flavor and moisture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening and spices.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined to avoid overmixing, which helps keep the cookies tender.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the dough to evenly disperse them without breaking them up.
- Portion Dough on Baking Sheet: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers remain soft.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely, ensuring they maintain their soft texture.
Notes
- Use a very ripe banana for the best flavor and natural sweetness.
- For thicker cookies, chill the dough for 30 minutes before baking.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
