Soft and Chewy Banana Bread Chocolate Chip Cookies
These soft & Chewy Banana Bread Chocolate Chip Cookies are the perfect mix of banana bread and classic cookies. They have a soft center, crisp edges, and plenty of chocolate chips in every bite.
Servings: cookies
Equipment
- 1 Electric mixer
- 2 cookie sheets
Ingredients
- 1/2 cup unsalted butter room temperature
- 3/4 cup brown sugar tightly packed
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons pure vanilla extract
- 2/3 cup mashed ripe banana
- 1 2/3 cups cups all-purpose flour spooned and leveled
- 2 tablespoons cornstarch
- 3/4 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1 cup semi-sweet chocolate chips or chunks
Instructions
- In a large bowl, add the softened butter, brown sugar, and granulated sugar.1/2 cup unsalted butter, 3/4 cup brown sugar, 1/4 cup granulated sugar
- Using a hand mixer or a whisk, mix until the mixture looks smooth and creamy. This should take about 1–2 minutes. Make sure the butter is soft to the touch, not melted, so it blends properly.
- Add the egg, egg yolk, vanilla extract, and mashed banana to the bowl. Mix again until everything is fully combined and smooth. The mixture may look slightly loose or creamy, which is normal.1 large egg, 1 large egg yolk, 2 teaspoons pure vanilla extract, 2/3 cup mashed ripe banana
- In a separate bowl, whisk together the flour, cornstarch, baking soda, salt, and cinnamon until evenly combined. This helps make sure the cookies bake evenly.1 2/3 cups cups all-purpose flour, 2 tablespoons cornstarch, 3/4 teaspoons baking soda, 1/2 teaspoon sea salt, 1/2 teaspoon ground cinnamon
- Add the dry ingredients to the wet ingredients and gently mix until just combined. Stop mixing as soon as you no longer see dry flour. Overmixing can make the cookies dense instead of soft.
- Add the chocolate chips and fold them into the dough until evenly distributed.1 cup semi-sweet chocolate chips or chunks
- Cover the bowl and place the dough in the refrigerator for 30 to 45 minutes. This step helps control how much the cookies spread while baking. Do not skip it, but also don’t leave it in too long, or the cookies may bake thicker than intended.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper so the cookies don’t stick.
- Once chilled, scoop about 3 tablespoons of dough per cookie and place them on the prepared baking sheets, leaving 1.5-2 inch spaces between each one so they can spread.
- Bake for 11 to 13 minutes, until the edges look set, but the centers still look slightly soft. This is important for a soft texture, so avoid overbaking.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
Notes
Expert Tips
- Use very ripe bananas with dark brown spots for the strongest banana flavor.
- Spoon and level the flour instead of scooping directly from the bag. Too much flour can make the cookies dry.
- If the dough still feels very sticky after chilling, add 1 tablespoon of flour before scooping.
- Slightly underbaking helps keep the centers soft and chewy instead of cakey.
- For thicker banana bread chocolate chip cookies, chill the dough closer to 45 minutes.
- Use parchment paper on your cookie sheets to help prevent over-browning on the bottoms.
- Let the cookies cool completely before storing so they stay soft instead of turning sticky.
- These cookies taste even better the next day because the banana flavor becomes stronger overnight.
Frequently Asked Questions
Can I use frozen bananas?
Yes. Let them thaw completely first, then drain any extra liquid before adding them to the dough.Why are my banana cookies spreading too much?
The dough may be too warm. Chilling the dough helps the cookies hold their shape while baking.Can I make the dough ahead of time?
Yes. The dough can stay covered in the refrigerator for up to 24 hours before baking.How should I store these cookies?
Store them in an airtight container at room temperature for up to 4 days to keep them soft.Can I freeze these cookies?
Yes. You can freeze baked cookies or unbaked cookie dough balls for later baking.What kind of bananas work best?
An overripe banana with brown spots gives the best texture and flavor for banana bread cookies.