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Chewy banana bread chocolate chip cookies on a plate, ready to enjoy

Chewy Banana Bread Chocolate Chip Cookies

Enjoy the best of both worlds with these chewy cookies that combine the comforting taste of banana bread with rich chocolate chips. Perfect for any occasion!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe bananas Use ultra-ripe bananas for best sweetness.
  • 1 cup brown sugar
  • 1/2 cup melted butter
  • 1 piece egg Can substitute with flaxseed meal for a vegan version.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour Can substitute with a gluten-free blend.
  • 1 cup chocolate chips Feel free to experiment with different types of chocolate.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mash the ripe bananas with a fork until smooth.
  3. Stir in the melted butter until well combined.
  4. Add the brown sugar, egg, and vanilla extract, mixing until all is smooth and harmonious.
  5. Sprinkle in the baking soda and salt, then mix until combined.
  6. Gently fold in the flour until just combined—don’t overmix!
  7. Fold in the chocolate chips.
  8. Spoon the dough onto the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are golden.
  10. Allow to cool for a few minutes on the baking sheet before transferring to a wire rack.

Notes

Store cookies in an airtight container for about 5 days at room temperature. They freeze well for up to 3 months.