Banana Chocolate Chip Cookies
User Reviews
5
Banana Chocolate Chip Cookies
Description
The cookies use all-purpose flour combined with leavening agents for structure and rise. Brown sugar and butter are creamed before adding eggs, mashed banana, and vanilla extract to add moisture and flavor. Chocolate chips fold in for texture and taste. Baking at 400ºF for 10 to 12 minutes gives cookies with slightly crisp edges and soft centers. Cooling briefly on the baking sheet helps them set before moving to a rack.
This recipe allows using salted butter by adjusting salt quantity and suggests alternate baking chip flavors for variation. Cooked cookies freeze well when frozen individually, and thawing them on a single layer helps maintain texture. Store leftovers in an airtight container for up to 5 days.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup brown sugar
- 2/3 cup butter unsalted, softened
- 2 egg large
- 1 cup banana mashed
- 1 teaspoon vanilla extract
- 1 1/2 cups chocolate chips semi-sweet
Instructions
- Preheat the oven to 400ºF. Line 3 baking sheets with parchment paper or silpat liners.
- In a large bowl, whisk together the flour, baking powder, salt and baking soda. Set aside.
- In another bowl, beat the brown sugar and butter together until creamy. Add the eggs and continue to beat. Mix in the mashed banana and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until almost combined. Add the chocolate chips and continue to mix until you can no longer see any dry spots.
- Scoop the dough onto the baking sheet. I like to use a 1 1/2 tablespoon scoop. Place at least 2 inches apart. Bake, one sheet at a time, until the edges have browned, 10-12 minutes.
- Let the cookies sit on the baking sheet for about a minute before removing to a cooling rack or a sheet of parchment paper to cool completely.
Notes
- Adjust salt to 1/4 teaspoon if using salted butter instead of unsalted.
- You can substitute other baking chips for semi-sweet chocolate chips according to preference.
- Freeze baked cookies by placing on a baking sheet to freeze individually before storing in containers or bags; thaw at room temperature in a single layer to avoid stickiness.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36servings
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 140kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Trans Fat | 0g | 0% |
| Cholesterol | 19mg | 6% |
| Sodium | 71mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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