Introduction
There’s something magical about the combination of ripe bananas and chocolate chips that brings joy to any cookie lover. These Banana Bread Chocolate Chip Cookies are the perfect way to use up those overripe bananas sitting on your counter. With their soft, chewy texture and a delightful burst of chocolate in every bite, these cookies are not just a treat — they’re a warm hug for your taste buds! Whether you’re baking for a special occasion or simply indulging yourself, these cookies are sure to bring a smile to your face.
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 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 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).
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy.
- Add the mashed bananas, egg, and vanilla extract to the mixing bowl. Stir until all the ingredients are well combined and the mixture is creamy.
- In a separate bowl, whisk together the baking soda, salt, and flour until thoroughly mixed.
- Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Be careful not to overmix!
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
- Using a tablespoon, drop portions of the cookie dough onto a lined baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake in your preheated oven for 10-12 minutes, or until the edges are a beautiful golden brown and the centers look set.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes or Tips
- For an extra burst of flavor, feel free to add a sprinkle of cinnamon or nutmeg into the dry ingredients.
- If you prefer a more intense chocolate flavor, consider using dark chocolate chips or even chocolate chunks.
- These cookies can be stored in an airtight container at room temperature for up to a week, or you can freeze them for later enjoyment!
Cooking Techniques
When making these cookies, be sure to cream the butter and sugars together thoroughly to incorporate air, which helps create a lighter texture. Also, when adding the dry ingredients, mix gently to avoid developing too much gluten, which can lead to tough cookies. Folding in the chocolate chips at the end ensures even distribution without overworking the dough, preserving that delightful softness.
FAQ
Can I use frozen bananas for this recipe?
No problem! Just make sure to thaw them completely and drain any excess moisture before mashing them up.
How can I make these cookies gluten-free?
Simply use a 1:1 gluten-free flour blend in place of all-purpose flour for a delicious alternative.
What should I do if the dough is too sticky?
If your cookie dough is excessively sticky, try refrigerating it for about 30 minutes before scooping it onto the baking sheet. This will help firm it up and make it easier to work with.
Conclusion
These Banana Bread Chocolate Chip Cookies are not just a recipe; they’re a delightful experience filled with memories of home baking and the sweet aroma of chocolate wafting through the kitchen. With their perfect balance of banana flavor and melty chocolate goodness, these cookies are destined to become a favorite in your household. So gather your ingredients, invite a friend or two to join in the fun, and start baking! Enjoy every scrumptious bite!