Easy Banana Chocolate Chip Cookies
User Reviews
5.0
9 reviews
Excellent
Easy Banana Chocolate Chip Cookies
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Enjoy the delicious taste of banana chocolate chip cookies! Our family loves chocolate chip cookies, but this time, I added a special twist by using some overripe bananas I had lying around. I didn't want them to go to waste, so I mashed them up and mixed them into the cookie dough. The result was truly amazing! These Banana Chocolate Chip Cookies turned out wonderfully soft and chewy, with a delightful banana flavor and bittersweet chocolate.
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Ingredients
- 375 g (3 cups) all-purpose flour
- 2 Tablespoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 185 g (⅔ cup) well-mashed very-ripe bananas (about 2 small bananas)
- 1 teaspoon freshly squeezed lemon juice
- 170 g (¾ cup) unsalted butter melted and cooled
- 200 g (1 cup) light brown sugar firmly packed
- 100 g (½ cup) granulated sugar
- 1 large egg yolk
- 3 teaspoons vanilla extract
- 10 oz bittersweet chocolate chips such as Ghirardelli
- 115 g (1 cup) lightly toasted pecans or walnuts, chopped
Instructions
- In the bowl of a stand mixer with the paddle attachment, add the cooled butter, light brown sugar, granulated sugar, mashed bananas, lemon juice, egg yolk, salt, and vanilla extract. Mix everything on medium speed until the wet ingredients are fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and ground cinnamon. Add the dry ingredient mixture to the wet ingredients and mix until a soft dough forms and all the ingredients are well combined. Be careful not to overmix the dough; stop mixing as soon as the dry ingredients are fully incorporated.
- Fold in the chocolate chips and chopped pecans (if using) into the cookie dough until they are evenly distributed throughout. Cover the bowl with plastic wrap and let the cookie dough rest in the refrigerator for at least 30 minutes or overnight. Chilling the dough will help solidify the butter and enhance the cookies' texture and flavor.
- Using a medium cookie scoop (2 tablespoons), drop evenly sized portions of the chilled dough onto the prepared baking sheets, leaving sufficient space between each cookie for spreading during baking. After scooping, roll each portion by hand into a smooth ball between your palms. The dough may be slightly sticky.
- Chill the rolled cookies for a least an hour, or once chilled, the cookies can be frozen for baking later. Preheat your oven to 400 °F (200°C)—line baking sheets with parchment paper or silicone baking mats. Bake the banana chocolate chip cookies in the preheated oven for about 12-15 minutes or until the edges turn golden brown and the tops are set. The centers should still be slightly soft. Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Camila's Tips: Lightly grease the inside of the cookie scoop with cooking spray, oil, or softened butter. This will help the dough release more easily.
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: Banana Chocolate Chip Cookies in an airtight container at room temperature.
- To store: Banana Chocolate Chip Cookies in an airtight container at room temperature.
- To reheat: Microwave for 5 to 10 seconds. Alternatively, preheat the oven to 350°F (175°C) and warm for 3-5 minutes.
- To reheat: Microwave for 5 to 10 seconds. Alternatively, preheat the oven to 350°F (175°C) and warm for 3-5 minutes.
- How to Make-Ahead
- How to Make-Ahead
- To make ahead, prepare the banana chocolate chip cookies and store them in airtight containers at room temperature for up to 3 days or in the refrigerator for up to 5 days. Before serving, allow the cookies to come to room temperature for the best taste and texture.
- To make ahead, prepare the banana chocolate chip cookies and store them in airtight containers at room temperature for up to 3 days or in the refrigerator for up to 5 days. Before serving, allow the cookies to come to room temperature for the best taste and texture.
- How to Freeze
- How to Freeze
- To make freeze, prepare the cookie dough and portion it onto baking sheets. Freeze the dough until firm, then transfer to airtight containers or freezer bags. Label and date the containers, and store in the freezer for up to 2-3 months. When ready to bake, place frozen dough on baking sheets and bake as usual, adding a minute or two to the baking time if needed.
- To make freeze, prepare the cookie dough and portion it onto baking sheets. Freeze the dough until firm, then transfer to airtight containers or freezer bags. Label and date the containers, and store in the freezer for up to 2-3 months. When ready to bake, place frozen dough on baking sheets and bake as usual, adding a minute or two to the baking time if needed.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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