Banana Chocolate Chip Cookie
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
10 mins
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Chilling Time
1 hr
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Total Time
1 hr 25 mins
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Servings
16 cookies
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Calories
102 kcal
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Course
Baked Goods
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Cuisine
American
Banana Chocolate Chip Cookie
Description
The Banana Chocolate Chip Cookie recipe features mashed bananas blended with sugars and melted butter to create a moist, flavorful base. The addition of baking soda helps the cookies rise slightly, producing a tender crumb. Dark chocolate chunks offer bursts of rich sweetness, contrasting with the finely chopped walnuts which add texture and a nutty note. Chilling the dough before baking firms it up for easier handling and helps control spreading during baking. The finished cookies have a soft center with gently crisped edges and carry subtle banana flavor balanced by the chocolate and nuts.
Baking at 350 degrees Fahrenheit for 10 to 12 minutes ensures the cookies bake through without becoming dry. After cooling, the cookies hold their shape but drop slightly due to their soft texture. These can be enjoyed as a snack or dessert, pairing well with a glass of milk or coffee. The recipe is designed for moderate ripeness bananas, not overly brown ones, to provide a balanced sweetness and flavor.
The recipe notes suggest finely chopping the walnuts to improve the bite experience and mention that the cookies freeze well, allowing for convenient storage and later enjoyment. Equipment such as silicone spatulas and parchment paper are recommended for easy handling and cleanup.
Ingredients
- 1/2 cup banana from 2 bananas, mashed
- 2/3 cups brown sugar firmly packed
- 1/4 cup granulated sugar
- 1/4 cup butter melted, unsalted
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- 4 ounces dark chocolate chunks chopped, or chocolate chips
- 1/3 cup walnuts finely chopped
Instructions
- In a large bowl, add the mashed banana, brown sugar, sugar and melted butter. Whisk until smooth. Don’t be shy to break up any banana bits as you’re whisking. You want it pretty smooth. Add in the baking soda and salt. Mix again.
- Add the flour and, switching to a spatula, fold it in. Pour in the chocolate chunks or chips and walnuts. Fold them in until combined. Cover with plastic wrap and transfer to the fridge to chill for 1 hour.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment. Scoop out 6 balls of dough and roll each one in between your palms. Space them about 3 inches apart. Bake them in the oven for 10 to 12 minutes, until the edges are medium golden brown. Repeat with the remaining cookie dough. The cookies will be a bit puffy and will fall as they cool. Allow them to cool for about 10 minutes.
Notes
- Use moderately ripe bananas with some brown spots for best flavor, not fully brown ones.
- Chill the dough for at least one hour before baking to help manage spreading and texture.
- Finely chop walnuts to enhance texture and mouthfeel.
- Cookies freeze well; store dough or baked cookies in airtight containers for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 142mg | 6% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 93IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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