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banana chocolate chip cookies

Bakery-Style Banana Chocolate Chip Cookies

Soft, cakey, and incredibly moist banana chocolate chip cookies loaded with sweet ripe bananas and rich chocolate chips. An easy, comforting treat ready in under 30 minutes!
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Prep Time 15 minutes
12 minutes
Total Time 27 minutes
Servings: 24
Course: cookies, Dessert, Snack
Cuisine: American, baking
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • Group: The Wet Ingredients
  • 1 cup Ripe bananas mashed, about 2 medium bananas
  • 1/2 cup Unsalted butter melted and slightly cooled
  • 3/4 cup Granulated sugar
  • 1 large Egg room temperature
  • 1 tsp Pure vanilla extract
  • Group: The Dry Ingredients
  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Ground cinnamon
  • 1/4 tsp Salt
  • Group: The Mix-Ins
  • 1 cup Semi-sweet chocolate chips

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer or whisk
  • Rubber spatula
  • Baking sheets
  • Parchment paper
  • Cooling rack

Method
 

  1. Group: 1. Mix Wet Ingredients
  2. In a large mixing bowl, combine the mashed ripe bananas, melted unsalted butter, granulated sugar, egg, and pure vanilla extract. Whisk or beat on medium speed until smooth and well incorporated.
  3. Group: 2. Combine Dry Ingredients
  4. In a separate medium mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
  5. Group: 3. Form the Dough
  6. Gradually add the dry flour mixture into the wet banana mixture, stirring gently with a rubber spatula just until combined and no dry flour pockets remain. Do not overmix.
  7. Fold in the semi-sweet chocolate chips until evenly distributed throughout the soft dough.
  8. Group: 4. Scoop and Bake
  9. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  10. Drop rounded tablespoons of dough (about 1.5 to 2 tablespoons each) onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
  11. Bake for 11 to 13 minutes, or until the edges are lightly golden and the tops are set to the touch.
  12. Group: 5. Cool and Serve
  13. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!

Notes

Storage: Store leftover cookies in an airtight container at room temperature with a slice of white bread to keep them extra soft for up to 3 to 4 days, or refrigerate for up to a week.
Pro-Tip: Because bananas add natural moisture, these cookies have a soft, fluffy, cake-like texture rather than a flat, chewy crunch. For the best flavor, use overripe bananas with plenty of brown spots.