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Chewy Banana Bread Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 21 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 27 minutes
  • Yield: 4 servings (approximately 12 large cookies) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these Chewy Banana Bread Chocolate Chip Cookies, a perfect fusion of classic banana bread flavors and rich chocolate chips in a soft, chewy cookie form. Enhanced with fragrant cinnamon and crunchy walnuts, these cookies offer a moist texture with a satisfying bite, ideal for snacking or dessert.

Ingredients

Units Scale

Wet Ingredients

  • 1/2 cup (113g) butter, melted and cooled (should be creamy, not fully liquid)
  • 3/4 cup (165g) tightly packed light brown sugar
  • 1/3 cup (80ml) mashed ripe banana (from one small banana, ensure accurate measurement)
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract

Dry Ingredients

  • 1 1/2 cups (215g) all-purpose flour
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Add-ins

  • 3/4 cup (125g) dark chocolate chips
  • 1/3 cup (50g) chopped walnuts

Instructions

  1. Prepare the Wet Ingredients: In a large bowl, combine the cooled, just-melted butter with the brown sugar. Mix until well blended. Add the mashed banana and mix thoroughly to combine. Follow with the egg yolk and vanilla extract, mixing well to create a smooth mixture.
  2. Incorporate Dry Ingredients: Add the salt, baking soda, and cinnamon powder to the banana mixture and stir until well blended. Gradually fold in the flour until fully combined, ensuring no dry streaks remain. Gently fold in the chocolate chips and chopped walnuts evenly throughout the dough. Cover and refrigerate the dough for 1 hour to firm up.
  3. Preheat Oven and Prepare Baking Sheets: While the dough chills, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
  4. Portion and Shape the Cookies: After chilling, use a 1.5 oz cookie scoop to portion the dough. Release scoops onto the prepared baking sheets, spacing at least 2 inches apart for spreading. Optionally, press a few extra chocolate chips onto each dough ball for added decadence.
  5. Bake and Cool the Cookies: Bake for 10 to 12 minutes, until edges are golden but centers remain slightly soft. Remove from oven and cool on baking sheets for 2 minutes before transferring to a wire rack to cool completely. Enjoy your freshly baked chewy banana bread chocolate chip cookies!

Notes

  • Use a small ripe banana to ensure the correct moisture and sweetness level; overripe bananas work best.
  • Chilling the dough helps prevent excessive spreading and improves texture.
  • Pressing extra chocolate chips on top before baking enhances chocolate flavor and appearance.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • For a nut-free version, omit walnuts or substitute with seeds like sunflower or pumpkin.

Find it online: https://yumrecipesfood.com/chewy-banana-bread-chocolate-chip-cookies-recipe/