Banana Bread Chocolate Chip Cookies

Banana Bread Chocolate Chip Cookies combine the best of two beloved treats—banana bread and chocolate chip cookies—into one irresistible dessert. These cookies have the soft, chewy texture of banana bread with the sweet, chocolatey goodness of a classic chocolate chip cookie. Perfect for those ripe bananas sitting on your counter, this recipe will have you indulging in a batch of warm, flavorful cookies that are impossible to resist.

The deep banana flavor blends seamlessly with the cinnamon-spiced dough and gooey pockets of chocolate chips, creating a comforting and delicious treat. Whether you’re craving a sweet snack for yourself or need a dessert to share, these cookies are sure to satisfy. They’re quick to make, and the ingredients are simple and accessible, making them perfect for any time of the year. So, grab that overripe banana and get ready to bake a batch of these heavenly cookies.

Why You’ll Love This Recipe

Banana Bread Chocolate Chip Cookies are the ideal combination of two classic treats, with the added bonus of chocolate chips in every bite. The soft, banana-flavored dough makes these cookies a comforting treat, while the chocolate chips bring in that familiar, irresistible sweetness. They’re perfect for using up overripe bananas, and the cinnamon adds a cozy warmth to the flavor. These cookies are quick and easy to make, and they’re sure to be a crowd-pleaser, whether you’re enjoying them with a cup of tea or serving them at a party.

Ingredients

• Overripe banana, mashed (about 1/4 cup)
• Vegetable oil or melted butter
• Light brown sugar, packed
• Egg yolk
• Vanilla extract
• All-purpose flour
• Baking soda
• Ground cinnamon
• Salt
• Chocolate chips

Variations

• Nutty Version: Add 1/2 cup of chopped walnuts or pecans to the dough for a crunchy, nutty twist that complements the banana flavor.
• Dark Chocolate: Use dark chocolate chips for a slightly more sophisticated flavor, or mix half milk chocolate and half dark chocolate for a balanced taste.
• Oatmeal Addition: Add 1/2 cup of old-fashioned rolled oats to the dough for a chewy texture and an extra layer of flavor.
• Vegan Option: Substitute the egg yolk with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water), and use plant-based butter or oil to make the cookies vegan.
• Banana Chips: For extra banana flavor, you can fold in 1/4 cup of banana chips, adding a fun crunch and a boost of banana goodness.

How to Make the Recipe

Step 1: Preheat the Oven and Prepare the Baking Sheet

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Step 2: Mix the Wet Ingredients

In a medium bowl, mash the overripe banana until smooth (it should measure about 1/4 cup). Add the vegetable oil (or melted butter), light brown sugar, egg yolk, and vanilla extract. Whisk together until the mixture is well combined and smooth.

Step 3: Combine the Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This will ensure the dry ingredients are evenly distributed throughout the dough.

Step 4: Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the wet ingredients, stirring gently to combine. Be careful not to overmix, as this could make the cookies tough.

Step 5: Add the Chocolate Chips

Fold in the chocolate chips, ensuring they’re evenly distributed throughout the dough.

Step 6: Scoop and Shape the Cookies

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie with the back of a spoon or your fingers to help them bake evenly.

Step 7: Bake the Cookies

Bake for 10-12 minutes or until the cookies are golden brown around the edges. Keep an eye on them to ensure they don’t overbake, as they can become dry.

Step 8: Cool and Serve

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve them warm or at room temperature for the perfect chewy texture.

Tips for Making the Recipe

• Don’t Overmix the Dough: Overmixing can result in dense, tough cookies. Stir the dough until the ingredients are just combined.
• Use Overripe Bananas: The riper the banana, the more intense the banana flavor. Make sure your banana is soft and speckled with brown spots for the best flavor.
• Chill the Dough: If the dough is too sticky to handle, chill it in the refrigerator for 30 minutes before scooping and baking. This will help the cookies hold their shape.
• Uniform Cookie Size: To ensure even baking, use a cookie scoop or tablespoon to portion out the dough, so all the cookies are the same size.

How to Serve

Banana Bread Chocolate Chip Cookies are perfect on their own or paired with a warm beverage like coffee, tea, or a cold glass of milk. They also make a fantastic addition to a dessert platter or a sweet snack for a picnic or party. These cookies can be served at room temperature, but they’re extra delicious when enjoyed slightly warm, with the chocolate chips still gooey.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to 1 week to keep them fresher longer.

Freezing

To freeze the dough, scoop the dough into balls and place them on a baking sheet. Freeze the dough balls for about 2 hours or until solid. Once frozen, transfer them to a zip-top bag or airtight container. You can bake them straight from the freezer—just add a couple of extra minutes to the baking time.

Reheating

To reheat the cookies, place them in the microwave for about 10-15 seconds for a soft, warm treat. Alternatively, you can warm them in the oven at 300°F (150°C) for 5 minutes.

FAQs

1. Can I use a ripe banana that’s larger than 1/4 cup?

Yes, you can, but be sure to discard any excess banana beyond 1/4 cup to keep the texture of the dough balanced.

2. Can I use butter instead of vegetable oil?

Yes, you can substitute the vegetable oil with melted butter for a richer flavor in the cookies.

3. Can I make these cookies without cinnamon?

If you’re not a fan of cinnamon, you can leave it out or replace it with another spice like nutmeg or allspice for a different flavor profile.

4. Can I add nuts to the dough?

Yes, you can add 1/2 cup of chopped nuts, such as walnuts or pecans, for extra texture and flavor.

5. How do I know when the cookies are done baking?

The cookies should be golden brown around the edges, and a toothpick inserted in the center should come out clean or with just a few crumbs attached.

6. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a slightly denser, nuttier flavor.

7. How do I make these cookies less sweet?

If you prefer less sweetness, you can reduce the amount of light brown sugar by 1/4 cup.

8. Can I use dark chocolate chips?

Absolutely! Dark chocolate chips will provide a richer flavor, which pairs wonderfully with the banana bread base.

9. Can I make these cookies gluten-free?

Yes, you can use a gluten-free all-purpose flour blend to make these cookies gluten-free.

10. Can I freeze these cookies after they’ve been baked?

Yes, you can freeze the cookies once they’ve cooled. Just store them in an airtight container or zip-top bag, and they’ll stay fresh for up to 3 months.

Conclusion

Banana Bread Chocolate Chip Cookies are the perfect fusion of banana bread and chocolate chip cookies, bringing together the soft, comforting texture of banana bread with the rich, sweet chocolate chips of a classic cookie. With simple ingredients and easy-to-follow steps, these cookies are a must-try for banana lovers and chocolate enthusiasts alike. Whether you’re using up overripe bananas or just looking for a new dessert to try, these cookies are sure to become a favorite in your baking repertoire.

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