Who doesn’t love the heavenly aroma of baked cookies wafting through the house?
Imagine walking into your kitchen and being greeted by the warm, sweet fragrance of Soft and Chewy Banana Chocolate Chip Cookies. These cookies are not just delightful treats; they boast a perfect balance of softness and chewiness that will have you reaching for seconds (or thirds!) faster than you can say “yummy.” With simple ingredients and a quick process, you’re just a short whisk away from cookie heaven!
Why Make This Recipe
Why grab a pack of store-bought cookies when you can whip up a batch that tastes like a warm hug? Here are a few reasons you’ll love this recipe:
- Easy cleanup: You only need one bowl! Yes, you heard that right—no more mountain of dishes to tackle.
- Family-friendly: Kids and adults alike will swoon over these cookies, making them the perfect treat for any occasion.
- Quick and satisfying: In under 30 minutes, you could be biting into a gooey chocolate chip cookie. Instant gratification much? 😋
Ingredients
You don’t need fancy stuff—just these basics!
- 1 small overripe banana, mashed (about 1/4 cup)
- 1/2 cup vegetable oil or melted butter
- 1 cup light brown sugar, packed
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2/3 cup chocolate chips
Directions
Let’s get those cookies in the oven! Follow these easy steps:
- In a large bowl, whisk together the melted butter (or oil), brown sugar, and mashed banana until fully blended and smooth.
- Mix in the egg yolk and vanilla extract thoroughly to ensure even flavor and texture.
- Add the flour, baking soda, ground cinnamon, and salt to the wet mixture. Stir just until combined, ensuring there are no streaks of flour remaining but be careful not to overmix!
- Gently fold the chocolate chips into the dough. Cover the bowl and let the dough rest for about 15 minutes while you preheat the oven.
- Line a cookie sheet with parchment paper and preheat the oven to 350°F (177°C).
- Using a cookie scoop or spoon, form dough balls approximately 1 inch in diameter and place them about 2 inches apart on the prepared cookie sheet (it will be somewhat wet, but that’s okay!).
- Bake for 10 to 11 minutes or until the edges are set, and the centers remain slightly underbaked for that soft texture.
- Remove from the oven and let cool on the baking sheet before transferring to a wire rack or serving plate. Enjoy once cooled! 🥳
How to Make Soft and Chewy Banana Chocolate Chip Cookies Recipe (Overview)
Making these cookies is like taking a nostalgia trip; it’s simple and oh-so-satisfying. Start by blending your wet ingredients—those banana and butter will work their magic. Pro tip: Make sure your banana is nice and overripe; it’s the secret to that moist, flavorful cookie!
Next, add in your dry ingredients but don’t overdo it; just combine until you see the flour disappear. Finally, gently fold in those chocolate chips because who doesn’t want a bite bursting with melted chocolate? Letting your dough rest is key—it hydrates the flour, making your cookies even softer. Bake, cool, and indulge!
How to Serve Soft and Chewy Banana Chocolate Chip Cookies Recipe
Serve these cookies fresh from the oven alongside a steaming cup of coffee or a chilled glass of milk. Imagine the melty chocolate mingling with the soft, fluffy banana-flavored dough—it’s like a party for your taste buds!
Even better, stack them in a clear container to showcase the golden brown tops, and get ready for those delightful oohs and aahs from family and friends as they inhale the heavenly aroma.
How to Store Soft and Chewy Banana Chocolate Chip Cookies Recipe
Want to keep those cookies fresh? Store them in an airtight container at room temperature for up to a week. Got more? You can freeze them for up to three months—just make sure to separate layers with parchment paper to keep them from sticking together.
When you’re ready to enjoy one (or five), pop them in the microwave for a few seconds to warm them up and revive that gooey goodness. Who says you can’t treat yourself later?
Tips to Make Soft and Chewy Banana Chocolate Chip Cookies Recipe
Want to elevate your cookie game? Here’s how:
- Don’t skip the resting step: It makes a significant difference in texture, I promise!
- Substituting applesauce for butter can create a superbly moist, lower-fat cookie if you’re looking for a healthier option.
- Mix and match the chocolate chips: Try dark chocolate or even white chocolate for a fun twist.
- For extra chewiness, use bread flour instead of all-purpose flour.
- Let the cookies cool completely before storing them; this helps maintain their softness!
Variation
Feeling adventurous? You can easily transform this cookie recipe. Add chopped nuts like walnuts or pecans for some crunch. If you’re aiming for a vegan twist, swap out the egg yolk for flaxseed meal mixed with water; just let it sit for a few minutes to thicken up.
Feeling exotic? Add a dash of nutmeg or coconut flakes to the dough for a tropical flavor!
FAQs
1. Can I use frozen bananas?
Absolutely! Just thaw them and mash them up—they work great in cookies.
2. Can I make the dough ahead of time?
Sure thing! Chill the dough in the fridge for up to 24 hours, then scoop and bake when you’re ready.
3. How do I know when my cookies are done?
Look for puffed-up cookies with set edges. The centers should look slightly underbaked; they’ll continue to cook as they cool.
4. Can I use another type of flour?
Yes! You can experiment with whole wheat flour or gluten-free flour blends, but be aware it may change the texture slightly.
5. Will these cookies stay soft?
They sure will! Just store them correctly in an airtight container, and they’ll remain chewy for days.
📌 Pin this recipe for your next cozy dinner night!
Soft and Chewy Banana Chocolate Chip Cookies
Ingredients
Method
- In a large bowl, whisk together the melted butter (or oil), brown sugar, and mashed banana until fully blended and smooth.
- Mix in the egg yolk and vanilla extract thoroughly to ensure even flavor and texture.
- Add the flour, baking soda, ground cinnamon, and salt to the wet mixture. Stir just until combined, ensuring there are no streaks of flour remaining but be careful not to overmix!
- Gently fold the chocolate chips into the dough. Cover the bowl and let the dough rest for about 15 minutes while you preheat the oven.
- Line a cookie sheet with parchment paper and preheat the oven to 350°F (177°C).
- Using a cookie scoop or spoon, form dough balls approximately 1 inch in diameter and place them about 2 inches apart on the prepared cookie sheet.
- Bake for 10 to 11 minutes or until the edges are set, and the centers remain slightly underbaked for that soft texture.
- Remove from the oven and let cool on the baking sheet before transferring to a wire rack or serving plate.