Chocolate Banana Cookies
User Reviews
4.8
Chocolate Banana Cookies
Description
These cookies mix all-purpose flour, Dutch-process or unsweetened cocoa powder, baking soda, and salt as the dry base. Melted butter and sugars are creamed with mashed ripe banana, which introduces moisture and natural sweetness. Egg yolk and vanilla contribute richness and aroma.
The dough is gently combined with dry ingredients and chocolate chips, then portioned into rounded balls that are flattened slightly before baking at 375°F. The short bake time results in cookies that are set on the outside but remain soft and slightly gooey inside.
A light sprinkling of flaky sea salt just after baking enhances the chocolate and balances sweetness. These cookies suit a homemade snack or dessert featuring a comfort flavor profile with banana and chocolate together.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder or unsweetened cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt sea salt
- 1/2 cup unsalted butter melted and slightly cooled
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 banana mashed (1/2 cup, ripe
- 1 egg large, yolk
- 2 teaspoons vanilla extract pure
- 1 cup chocolate chips semi-sweet
- sea salt for sprinkling on cookies, flaky
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat together the melted butter and sugars until combined. Add the mashed banana and mix until combined. Add the egg yolk and vanilla and mix again.
- Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in the chocolate chips.
- Use a cookie scoop or spoon to scoop the dough into balls, about 2 tablespoons of dough per cookie. Roll into a ball and place on the prepared baking sheet, about 2 inches apart. Gently flatten the tops of the cookies with the palm of your hand. Bake the cookies for 10 minutes or until set but still soft in the center. Remove from the oven and sprinkle cookies with flaky sea salt. You can also gently press a few chocolate chips onto the tops of the cookies to make them extra pretty while the cookies are still warm.
- Let the cookies cool on the baking sheet for about 5 minutes and then transfer to a cooling rack to cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 28mg | 9% |
| Sodium | 111mg | 5% |
| Potassium | 146mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
