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Banana Bread Chocolate Chip Cookies

Banana Bread Chocolate Chip Cookies That You'll Crave Daily

Delicious Banana Bread Chocolate Chip Cookies that combine two beloved treats into one irresistible treat perfect for quick baking.
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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 15 minutes
Total Time 42 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/4 cup Overripe banana Provides natural sweetness and moisture
  • 1/2 cup Vegetable oil or melted butter Adds richness and moisture
  • 3/4 cup Light brown sugar Sweetens and helps achieve a chewy texture
  • 1 large Egg yolk Binds the ingredients together; use flax egg for vegan
  • 1 teaspoon Vanilla extract Enhances flavor; use pure extract for best taste
  • 1 cup All-purpose flour Forms the cookie base; gluten-free flour works as a substitute
  • 1/2 teaspoon Baking soda Leavens the cookies for perfect rise
  • 1/2 teaspoon Ground cinnamon Adds wonderful warmth
  • 1 pinch Salt Balances out the sweetness
  • 1/2 cup Chocolate chips Offers richness and deeper flavor profile
Optional Add-ins
  • Nuts or dried fruits Customize your cookies with varied flavors and textures
  • Different extracts Consider almond extract for a unique twist

Equipment

  • Mixing bowl
  • Baking sheet
  • parchment paper
  • Cookie scoop or tablespoon

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine 1/4 cup of mashed overripe banana, 1/2 cup of melted butter or vegetable oil, and 3/4 cup of light brown sugar. Mix thoroughly until well-blended, creating a smooth mixture.
  2. Incorporate 1 egg yolk (or flax egg) and 1 teaspoon of pure vanilla extract into the banana mixture. Stir until fully combined.
  3. Gradually add 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, and a pinch of salt. Fold until no dry flour remains visible.
  4. Fold in 1/2 cup of chocolate chips ensuring even distribution throughout the dough.
  5. Preheat your oven to 350°F (175°C) and allow the dough to rest for about 10-15 minutes.
  6. Portion the dough into 1-inch balls on a lined baking sheet, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes until edges are set and centers are soft. Let them cool on the tray for a few minutes before transferring to a wire rack.
  8. Allow cookies to cool until just warm before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 80mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 50IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 5 days. For a chilled treat, they can be stored in the fridge for up to 1 week. Freeze for longer storage.

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