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Banana Bread Chocolate Chip Cookies

Chewy Banana Bread Chocolate Chip Cookies

A perfect hybrid of moist banana bread and a chewy chocolate chip cookie. Using Chef Luna's blotting technique to ensure a fudgy, never-cakey texture.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 56 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup Unsalted Butter softened
  • 3/4 cup Brown Sugar packed
  • 1/4 cup Granulated Sugar
  • 1 Egg Yolk room temperature
  • 1/2 cup Mashed Banana blotted with paper towels
  • 1 tsp Vanilla Extract
Dry Ingredients
  • 2 cups All-Purpose Flour spooned and leveled
  • 1 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 1 cup Semi-Sweet Chocolate Chips

Method
 

  1. Mash the bananas and blot them with a paper towel to remove excess moisture.
  2. Cream together the butter and both sugars until light and fluffy.
  3. Beat in the egg yolk, vanilla, and blotted banana until smooth.
  4. Gently fold in the flour, baking soda, and salt until just combined.
  5. Fold in the chocolate chips and chill the dough for 30 minutes.
  6. Scoop 2-tablespoon balls onto a baking sheet and bake at 350°F for 10-12 minutes.

Notes

Always use the blotting technique to avoid cakey cookies. Underbake slightly for maximum chewiness.