Description
These banana chocolate chip cookies are beyond addicting. They are moist, chewy, dense, and loaded with real banana flavor and plenty of chocolate chips. They are also super easy to make with no mixer needed!
Ingredients
- 3 cups (390g) all-purpose flour (measured accurately)
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, melted
- 1 cup (225g) packed brown sugar
- 1/2 cup (104g) sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (240ml) mashed over ripe bananas
- 1 1/4 cups (211g) semi-sweet chocolate chips (plus another ¼ cup for on top, optional)
Instructions
- Add the flour, baking soda, cinnamon and salt to a medium sized bowl and whisk together. Set aside.
- Add the melted butter and sugars to a large bowl and whisk to combine.
- Add the egg and vanilla extract and whisk together until well combined. Add the mashed bananas and whisk together until well combined.
- Add the dry ingredients and fold together just until well combined.
- Add the chocolate chips and fold together until dispersed throughout the cookie dough.
- Cover the cookie dough and refrigerate for at least 2-3 hours. I recommend overnight. The flavor gets even better.
- When you’re ready to bake the cookies, preheat the oven to 350°F (176°C). Line a cookie sheet with a silicon baking mat or parchment paper.
- Use a cookie scoop to create cookie dough balls that are 2 tablespoons in size. Press some additional chocolate chips onto the top of the cookie dough balls, if you’d like. The cookie dough is a pretty sticky, even when cold. As it warms up, it gets quite sticky, so try to work quickly and pop the cookie dough back in the fridge, if needed.
- Bake the cookies for 10-12 minutes or until they just look done in the center. The longer they bake, the more cakey they get. If you keep an eye on them and remove them from the oven in time, they stay dense but not undercooked. Time can vary by oven, so keep an eye on them.
- Allow the cookies to cool for about 5 minutes, then move to a cooling rack lined with parchment paper to cool completely. The cookies can stick to the parchment paper a little bit. I find that it helps them to release if you give them a little twist on the paper before lifting them up.
- Store cookies in an air-tight container with parchment paper between the stacks of cookies so they don’t stick to each other. Cookies are best if eaten within 4-5 days.
Nutrition
- Serving Size: One Cookie
- Calories: 131
- Sugar: 11.8 g
- Sodium: 64.6 mg
- Fat: 5.1 g
- Carbohydrates: 20.3 g
- Protein: 1.6 g
- Cholesterol: 13.7 mg
