Banana Chocolate Chip Cookies 🍪
Soft, chewy and melty chocolate!
Ingredients
⤵︎
6 tbsp unsalted butter, melted and cooled until just warm
6 tbsp light brown sugar, packed
3 tbsp white sugar
3 tbsp (65–70g) very ripe banana, mashed smooth
1 tsp vanilla extract or paste
1 cup (120 g) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup chopped chocolate (or chocolate chips)
Flaky sea salt, for topping
⸻
Instructions
⤵︎
Mix wet ingredients → In a bowl, whisk melted butter, brown sugar, and white sugar until smooth and glossy (about 20 seconds).
Add banana & vanilla → Whisk in mashed banana and vanilla until fully combined.
Add dry ingredients → Sprinkle flour, baking soda, salt, and optional spice directly into the bowl. Gently fold just until no dry flour remains.
Fold in chocolate → Add chocolate and fold once or twice only. *Dough should look soft and slightly sticky.
Chill (important but easy) → Cover and refrigerate at least 1 hour (Best flavor & texture: 4 hours or overnight).
Bake → Preheat oven to 350°F (175°C). Scoop 1½–2 tbsp dough per cookie. Space well on a lined baking sheet. Bake 12–15 minutes, until:
Edges are set, centers look slightly underbaked.
Finish Bang the tray gently on the counter once right out of the oven. Sprinkle flaky sea salt. Cool on tray 10 minutes before moving.
⸻
Tips
• Too much banana = cakey cookies → keep it at 3 tbsp only
• Chopped chocolate melts better than chips
• Dough firms as it chills = thicker, chewier cookies
• These cookies taste even better the next day
⸻
If you're looking to elevate your cookie baking experience, banana chocolate chip cookies are a fantastic choice that combines natural sweetness and moisture from ripe bananas with the rich, melty texture of chocolate. The key to achieving that perfect soft and chewy bite lies in balancing the moisture content, especially the banana amount — as noted, sticking to about 3 tablespoons of mashed ripe banana prevents the cookies from becoming cakey. Using chopped chocolate instead of chocolate chips is another game-changer. Chopped chocolate melts more evenly and creates pockets of gooey chocolate, enhancing the delightful melty quality in every bite. Remember to chill your dough for at least an hour; this step allows the ingredients to harmonize and the dough to firm up, which contributes to thicker, chewier cookies. For those aiming to enhance flavor depth, consider adding a pinch of cinnamon or nutmeg to the dry ingredients — this optional spice note complements the banana and chocolate beautifully. Also, sprinkling flaky sea salt right after baking enhances the sweetness and adds a sophisticated touch. These cookies are perfect for preparing ahead of time, as their flavor intensifies after resting overnight. Whether you're baking for a family treat, a special occasion, or just a cozy afternoon snack, this straightforward banana chocolate chip cookie recipe offers an authentic, satisfying experience that's both approachable and delicious. Feel free to experiment with mix-ins like chopped nuts or shredded coconut for added texture. And when baking, keep a close eye on the edges; pulling them out of the oven just as the centers look slightly underbaked ensures a wonderfully soft center that will set as the cookies cool. Happy baking and enjoy your homemade soft, chewy, and melty chocolate banana cookies!
