Introduction
Welcome to the delightful world of banana bread chocolate chip cookies! If you’re a fan of both warm, gooey cookies and the rich flavor of banana bread, you’re in for a treat. These cookies are the perfect fusion of soft, chewy textures and a burst of chocolatey goodness. Imagine sinking your teeth into a cookie that melts in your mouth, filling your senses with the sweet aroma of ripe bananas and rich chocolate. Whether you’re baking for a get-together or simply indulging in a little kitchen therapy, these cookies are sure to be a hit!
Ingredients
- 1 cup ripe bananas, mashed (about 2 medium bananas)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup semi-sweet chocolate chips
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent your cookies from sticking and make cleanup a breeze.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
- Next, add the mashed bananas, egg, and vanilla extract to the buttery sugar mixture. Mix until everything is well combined and smooth, letting those banana flavors shine through.
- In a separate bowl, whisk together the baking soda, salt, and flour. This step ensures that your dry ingredients are evenly distributed, helping your cookies rise perfectly.
- Gradually add the dry ingredient mixture to the banana mixture, stirring gently until just combined. Be careful not to over-mix; a few lumps are okay!
- Now comes the best part—fold in the semi-sweet chocolate chips. Imagine each cookie being filled with sweet pockets of melty chocolate!
- Using a rounded tablespoon, drop dollops of dough onto the prepared baking sheet, making sure to space them about 2 inches apart to allow for spreading.
- Bake in your preheated oven for 10-12 minutes or until the edges are lightly golden and the centers look set. The smell wafting through your kitchen will be heavenly!
- Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely. This helps them maintain their soft, chewy texture.
Notes or Tips
- For an added twist, consider mixing in chopped nuts or swapping out chocolate chips for white chocolate or butterscotch chips.
- If your bananas are not very ripe, you can speed up the ripening process by placing them in a brown paper bag for a day or two.
- Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage—if they last that long!
Cooking Techniques
This recipe highlights a few essential baking techniques. Creaming the butter and sugars properly helps incorporate air, creating a light texture. Folding in the chocolate chips ensures a delightful surprise in every bite. Pay attention to your baking time; overbaking can lead to dry cookies, while keeping an eye on them ensures that lovely, chewy consistency.
FAQ
Can I use frozen bananas? Absolutely! Just make sure they’re thoroughly thawed and well-mashed before adding them to the mix.
What’s the best way to store these cookies? Keep them in an airtight container at room temperature, or freeze them for later enjoyment. Just let them thaw before savouring!
Can I make these cookies gluten-free? Yes! Substitute the all-purpose flour with a 1:1 gluten-free blend for delicious results.
Conclusion
These banana bread chocolate chip cookies are a wonderful way to enjoy the classic flavors of banana bread in a playful, cookie form. Whether you’re sharing them with friends or enjoying a quiet moment with a warm cookie and a cup of coffee, these treats are sure to bring a smile to your face. Happy baking!