Can I use frozen bananas?

Yes, you can use frozen bananas, but thaw them first, mash them, and keep in mind that frozen bananas may release more moisture.

Can I double this recipe?

Yes, you can double the recipe, but for best results, use a kitchen scale to weigh your ingredients, especially the flour.

Can I make these cookies ahead of time?

Yes, you can make the cookie dough ahead of time and store it in the fridge for up to 2 days. You can freeze individual portions of cookie dough for baking later.

Do I need to use ripe bananas?

Yes, using ripe bananas is key to getting the best flavor and texture in your cookies. Ripe bananas are sweeter, more flavorful, and have a different texture than unripe bananas.

What is brown butter and do I need to use it?

Brown butter is regular butter that is cooked on the stove until the milk solids are toasted, giving it a nutty flavor. You don’t need to use brown butter, but it can add another level of flavor.

How can I make these cookies chewier?

If you want a chewier cookie, use a smaller banana, and increase the sugar slightly.

Banana Chocolate Chip Cookies

Description

Soft, chewy, and moist banana chocolate chip cookies that combine the flavors of banana bread and chocolate chip cookies into a delightful treat.

Ingredients

Scale

- - 1 small overripe banana, mashed (roughly 1/4 cup).
- - 1/2 cup vegetable oil or melted butter (or 113g unsalted butter)
- - 1 cup light brown sugar, packed (or 110g light brown sugar)
- - 1 egg yolk
- - 1 teaspoon vanilla extract
- - 1 1/3 cups all-purpose flour (or 130g)
- - 1/2 teaspoon baking soda
- - 2 teaspoons ground cinnamon
- - 1/2 teaspoon salt
  - 2/3 cup chocolate chips (or 130g chocolate chips)

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Instructions

Preheat oven to 350°F (175°C). Place parchment paper on a baking sheet to avoid sticking and simplify cleanup.
In a large mixing bowl, stir together the melted butter, brown sugar, and mashed banana until well combined. Mix to combine.
Add the egg yolk and vanilla extract. Mix well.
Add the flour, salt, baking soda, and cinnamon. Stir until the ingredients are just combined, making sure no flour streaks remain.
Fold in the chocolate chips.
Wrap the dough and let it sit for 15 minutes while the oven heats up.
Use a cookie scoop to portion out dough balls onto the prepared cookie sheet, leaving space between each cookie.
Bake for 10 to 11 minutes, or until the edges are set, and the cookies have risen, but the centers remain slightly soft.
Let the cookies cool before eating.

Notes

- For the best sweetness and banana flavor, use a very ripe, brown banana.

- Do not overmix the batter to avoid a dry, bread-like texture.

- Underbake the cookies slightly for a gooey center.

- To make it vegan, replace the egg yolk with 1 1/2 teaspoons of ground flaxseed mixed with 2 tablespoons of cold water. Let it sit for 5 minutes until it thickens before using.

- You can use melted butter or shortening instead of vegetable oil for a different flavor.

- The dough will be a little wet.

- For a slightly different texture, you can substitute rolled oats for some of the flour

- Weighing ingredients is recommended for best results.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 367 kcal
Sugar: 26 g
Sodium: 244 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 2 g
Trans Fat: 0.5 g
Carbohydrates: 47 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 31 mg