Soft and Chewy Banana Chocolate Chip Cookies
If you’re craving a delightful cookie that’s both soft and chewy, look no further than these Soft and Chewy Banana Chocolate Chip Cookies. Bursting with the sweet essence of overripe bananas and studded with rich chocolate chips, these cookies are the ultimate treat for anyone who loves a good dessert. Whether you’re baking for family, friends, or just a little self-indulgence, this recipe is sure to hit the sweet spot!
Why Make This Recipe
- Nostalgic Flavor: The combination of banana and chocolate will remind you of simpler times and cozy kitchen moments.
- Quick to Prepare: You can whip these cookies up quickly, making them perfect for unexpected guests or a last-minute treat.
- Flexibility: With simple ingredients and no complicated techniques, you can easily adjust the recipe to suit your preferences.
This recipe is special not only because it uses ingredients you likely already have, but it also showcases the perfect union of flavors—ripe bananas and chocolate in one delightful bite!
How to Make Soft and Chewy Banana Chocolate Chip Cookies
Step-by-Step Guide to Making Soft and Chewy Banana Chocolate Chip Cookies
Ingredients:
- 1 small overripe banana, mashed (should measure 1/4 cup; discard any overflow)
- 1/2 cup vegetable oil or melted butter
- 1 cup light brown sugar, packed
- 1 egg yolk*
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2/3 cup chocolate chips
Directions:
- In a large bowl, combine the melted butter (or vegetable oil), brown sugar, and mashed banana. Mix well until all ingredients are thoroughly combined.
- Next, add the egg yolk and vanilla extract, stirring until completely blended into the mixture.
- Gradually add the flour, salt, baking soda, and cinnamon to the wet mixture. Stir until no streaks of flour remain, ensuring a classic cookie dough consistency.
- Finally, fold in the chocolate chips, allowing them to be evenly distributed throughout the dough. Cover and let the dough rest for about 15 minutes to allow the flour to hydrate while preheating your oven.
- Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- Using a cookie scoop (or a spoon), scoop out 1-inch balls of dough and place them 2 inches apart on the prepared cookie sheet. Remember, the dough will be slightly wet!
- Bake for 10-11 minutes, or until the edges appear set, but the middle remains underbaked. This will keep them soft and chewy!
- Allow to cool before enjoying your delicious cookies!
Storage Tips for Soft and Chewy Banana Chocolate Chip Cookies
To keep your Soft and Chewy Banana Chocolate Chip Cookies fresh and delicious, consider the following storage tips:
- Room Temperature: Keep them in an airtight container for up to 3 days.
- Refrigerator: Store cookies in the fridge for up to a week.
- Freezer: For longer storage, freeze them for up to 2 months.
By following these guidelines, you can enjoy your cookies for longer without sacrificing their texture or flavor.
Serving Suggestions for Soft and Chewy Banana Chocolate Chip Cookies
For an impressive presentation or to enhance your cookie experience, here are some serving ideas:
- Pair with Milk: Serve alongside a cold glass of milk or your favorite beverage – the classic combination never goes out of style!
- Warm it Up: Pop the cookies in the microwave for a few seconds before serving; warm cookies with melting chocolate are simply irresistible.
- Ice Cream Sandwiches: Use two cookies to make delicious ice cream sandwiches with your favorite flavor of ice cream for a delightful fusion of tastes and textures.
- Garnish with Nuts: Consider topping your cookies with chopped walnuts or pecans to add a nutty crunch to your cookies, elevating the flavor profile.
Tips to Make Soft and Chewy Banana Chocolate Chip Cookies
- Using Very Ripe Bananas: The riper the banana, the sweeter your cookies will be! Look for bananas with plenty of brown spots for optimal flavor.
- Don’t Overmix: Mix just until the ingredients are combined to maintain the soft texture of the cookies.
- Chill Your Dough: If you like thicker cookies, refrigerate your dough for about 30 minutes before baking. This helps them hold their shape during baking.
Variations
- Nutty Addition: For an extra crunch, consider adding chopped walnuts or almonds to the cookie dough before baking.
- Dairy-Free Option: Substitute the butter with coconut oil and use dairy-free chocolate chips to create a delicious vegan-friendly cookie.
FAQs
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes! Also, keep in mind that the texture may differ slightly, resulting in a denser cookie.
Q: How do I soften my butter quickly?
A: You can cut it into small pieces and leave it at room temperature for 10-15 minutes, or microwave it for about 10 seconds on low power, watching carefully to prevent melting.
Q: How long will these cookies stay fresh?
A: When stored properly in an airtight container, they can last up to a week at room temperature and up to two months in the freezer.
This Soft and Chewy Banana Chocolate Chip Cookie recipe not only celebrates the delicious sweet pairing of bananas and chocolate but also invites you to create new memories around the kitchen. So gather your ingredients, unleash your inner baker, and enjoy every scrumptious bite!
Print
Soft and Chewy Banana Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightful cookies that are soft and chewy, bursting with the sweet essence of ripe bananas and rich chocolate chips.
Ingredients
- 1 small overripe banana, mashed (1/4 cup)
- 1/2 cup vegetable oil or melted butter
- 1 cup light brown sugar, packed
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2/3 cup chocolate chips
Instructions
- In a large bowl, combine the melted butter (or vegetable oil), brown sugar, and mashed banana. Mix well until thoroughly combined.
- Add the egg yolk and vanilla extract, stirring until completely blended.
- Gradually add the flour, salt, baking soda, and cinnamon to the mixture. Stir until no streaks of flour remain.
- Fold in the chocolate chips, ensuring they are evenly distributed. Cover and let the dough rest for about 15 minutes.
- Preheat oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- Scoop out 1-inch balls of dough and place them 2 inches apart on the prepared cookie sheet.
- Bake for 10-11 minutes, until the edges are set but the middle remains underbaked. Allow to cool before enjoying.
Notes
For extra thickness, refrigerate the dough for about 30 minutes before baking. Keep in an airtight container for up to 3 days at room temperature.