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Soft and Chewy Banana Chocolate Chip Cookies

These cookies have a perfect balance of softness and chewiness, made with simple ingredients for an easy and delightful treat.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 small overripe banana, mashed (about 1/4 cup) Make sure the banana is nice and overripe for moisture and flavor.
  • 1/2 cup vegetable oil or melted butter Both options work well; choose based on your preference.
  • 1 cup light brown sugar, packed
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/3 cups all-purpose flour For chewier cookies, consider using bread flour.
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon Adds warmth and flavor to the cookies.
  • 1/2 teaspoon salt
  • 2/3 cup chocolate chips Feel free to mix and match with dark or white chocolate.

Method
 

Preparation
  1. In a large bowl, whisk together the melted butter (or oil), brown sugar, and mashed banana until fully blended and smooth.
  2. Mix in the egg yolk and vanilla extract thoroughly to ensure even flavor and texture.
  3. 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!
  4. 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.
  5. Line a cookie sheet with parchment paper and preheat the oven to 350°F (177°C).
Baking
  1. 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.
  2. Bake for 10 to 11 minutes or until the edges are set, and the centers remain slightly underbaked for that soft texture.
  3. Remove from the oven and let cool on the baking sheet before transferring to a wire rack or serving plate.

Notes

Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months. Reheat in the microwave for a few seconds to revive their gooey texture.