Do you have those three lonely, spotted bananas sitting on your counter right now? Don’t you dare reach for the loaf pan! After 40 years in professional kitchens, I’ve learned that while banana bread is a classic, Banana Bread Chocolate Chip Cookies are the real showstoppers. I’ve spent decades refining this recipe to ensure you get a cookie that is thick, chewy, and bursting with real banana flavor without that “spongy” texture often found in amateur bakes.
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Why You’ll Love This Banana Bread Chocolate Chip Cookies
If you’re looking for the ultimate soft banana cookies recipe, this is it. Here is why this recipe has been a staple in my personal collection for years:
- The Texture: Unlike traditional banana bread, these are dense and fudgy. We use a specific technique to remove excess moisture from the bananas.
- Flavor Profile: The combination of caramelized banana, brown sugar, and dark chocolate chips creates a profile that is much more sophisticated than a standard cookie.
- Zero Waste: This is the best recipe for overripe bananas that are too soft for anything else.
- Crowd-Pleaser: Whether it’s a school bake sale or a cozy Sunday at home, these are always the first to disappear.
Ingredients Needed For Banana Bread Chocolate Chip Cookies
To get that perfect chewy banana bread cookie, the quality and temperature of your ingredients matter.
- 1/2 cup Unsalted Butter: Softened to room temperature (or browned for a nuttier flavor).
- 3/4 cup Brown Sugar: Packed tightly. This provides the moisture and the “chew.”
- 1/4 cup Granulated Sugar: For those crisp edges.
- 1 large Egg Yolk: We skip the white to keep the cookies from becoming too “cakey.”
- 1 tsp Vanilla Extract: Use the real stuff, my dear—it makes a difference!
- 1/2 cup Mashed Banana: Approximately 1 large banana. Note: Use the “blotting technique” mentioned below.
- 2 cups All-Purpose Flour: Spooned and leveled.
- 1 tsp Baking Soda: For the perfect rise.
- 1/2 tsp Sea Salt: To balance the sweetness.
- 1 cup Semi-Sweet Chocolate Chips: Or dark chocolate chunks for a richer bite.
How to Make Banana Bread Chocolate Chip Cookies
Follow these steps closely. The “Why” behind each step is what separates a good baker from a great one.
- Prep the Bananas: Mash your overripe bananas in a small bowl. Here is the Chef Luna Secret: Spread the mashed banana onto a plate and press a paper towel over it to soak up the excess liquid. This prevents the cookies from becoming “muffin-like.”
- Cream the Fats and Sugars: In a large bowl, cream the softened butter, brown sugar, and white sugar until light and fluffy (about 3 minutes). This builds the structure.
- Add Wet Ingredients: Mix in the egg yolk, vanilla, and the “blotted” mashed banana. Don’t overmix here; we just want it combined.
- Incorporate Dry Ingredients: Sift in the flour, baking soda, and salt. Fold gently. Over-mixing flour develops gluten, which makes for a tough cookie.
- The Fold: Gently fold in your chocolate chips.
- The Chill (Crucial Step): Refrigerate the dough for at least 30 minutes. This allows the flour to fully hydrate and prevents the cookies from spreading too thin.
- Bake: Scoop 2-tablespoon-sized balls onto a parchment-lined sheet. Bake at 350°F (175°C) for 10-12 minutes or until the edges are just golden.
Expert Tips for Success Soft banana cookies recipe
- The Blotting Technique: I cannot stress this enough. Bananas are 75% water. If you don’t blot them, you’re making a cake, not a cookie.
- Use Dark Brown Sugar: It has more molasses than light brown sugar, which adds to the chewiness and deepens the banana bread flavor.
- Underbake Slightly: Take them out when the centers still look a little “wet.” They will firm up on the hot baking sheet and stay soft for days.
Serving and Storage Tips Healthy banana chocolate chip cookies
These cookies are heavenly when served warm with a glass of cold milk.
- Storage: Keep them in an airtight container at room temperature for up to 3 days.
- Pro Tip: Place a piece of white bread in the container with them; the cookies will absorb the moisture from the bread and stay soft!
- Freezing: You can freeze the baked cookies for up to 3 months. Just thaw at room temperature.
Frequently Asked Questions
Why are my banana cookies cakey?
This usually happens because there is too much moisture from the bananas or too much leavening. Use my blotting technique and stick to just an egg yolk to fix this!
Can I use frozen bananas?
Yes! Thaw them completely and drain off the liquid that separates before mashing and blotting.
Can I add nuts?
Absolutely. Walnuts or pecans are classic additions to banana bread and work beautifully here.
Conclusion
There you have it the only Banana Bread Chocolate Chip Cookies recipe you will ever need. It’s the perfect way to turn those brown bananas into a sophisticated, chewy treat that feels like a hug in cookie form. My 40 years in the kitchen have taught me that the best recipes are the ones that bring people together, and I promise these will do exactly that.
I have a question for you: Do you prefer your banana bread with or without walnuts? Let me know in the comments below, and please give this recipe a 5-star rating if it becomes a new family favorite!
Chewy Banana Bread Chocolate Chip Cookies
Ingredients
Method
- Mash the bananas and blot them with a paper towel to remove excess moisture.
- Cream together the butter and both sugars until light and fluffy.
- Beat in the egg yolk, vanilla, and blotted banana until smooth.
- Gently fold in the flour, baking soda, and salt until just combined.
- Fold in the chocolate chips and chill the dough for 30 minutes.
- Scoop 2-tablespoon balls onto a baking sheet and bake at 350°F for 10-12 minutes.
