These banana bread chocolate chip cookies are a banana dessert lover’s dream.
If you love banana bread and chocolate chip cookies, this recipe is best of both worlds! These banana bread chocolate chip cookies are soft, cakey, and full of flavor. The ripe bananas add natural sweetness and moisture, while the dark chocolate chips give them a rich, decadent touch. They’re quick to whip up, perfect for satisfying your sweet tooth, and great for any occasion!
Not into banana? Check out my favorite Chocolate Chip Cookies or Pumpkin Chocolate Chip Cookies.
A few notes:
- Cream. The. Butter. And. Sugar. Well. If there is anything you take away from this recipe, it’s to make sure that your butter and sugar are *actually* creamed. This usually takes 5-6 minutes and the resulting mixture should be fluffy and light in color. Skip to 0:24 in the tutorial video to see an example of what I mean.
- But don’t over mix: You can mix this dough as much as you want… until you add your flour. The more you mix the flour, the more the gluten structures will link up, and the tougher your cookie will be. So mix until only just combined to make sure you end up with a light and fluffy cakey cookie.
- Broken Batter: Because the banana is fairly high in water content, when you add it to the creamed butter and sugar, the mixture will break. Fear not though, everything will come back together into one cohesive dough when the flour is added.
- Use dark chocolate chips: My favorite chocolate chips to use in this recipe are these Ghirardelli 72% dark chocolate chips. You can use semisweet or bittersweet chips but I think dark chocolate lends itself to a more balanced cookie.
- Cookie baking equipment: If I can, I prefer to bake cookies on an oven safe baking mat. I happen to have one Silpat but I think the ones I also got off of Amazon are just as good. Furthermore, if you find yourself baking cookies fairly often, invest in a few cookie scoops like these.
Banana Bread Chocolate Chip Cookies
These banana bread chocolate chip cookies are the perfect cakey cookie. With the rich flavor of ripe bananas and melty dark chocolate chips in every bite, they're a delicious twist on classic chocolate chip cookie, making them an irresistible treat!
Ingredients
- ½ Cup Unsalted butter room temperature
- ½ Cup Brown sugar packed
- 2 Tbsp Sugar
- 1 Egg
- 1 Ripe banana mashed
- 1 tsp Salt
- 1 Tsp Vanilla
- ½ tsp Baking soda
- ½ tsp Baking powder
- 1½ Cup Flour
- 1 cup Chocolate chips dark
Instructions
- Preheat the oven to 350℉ and line two baking sheets with parchment paper or silpat baking mats.
- Add the room temperature butter to a stand mixer and mix with the paddle attachment on medium speed for 1-2 minutes, until it starts to look whipped.½ Cup Unsalted butter
- Add both sugars and continue to mix on medium speed for 5-6 minutes until completely combined and the mixture is fluffy, scraping down the sides intermittently.½ Cup Brown sugar, 2 Tbsp Sugar
- Add the egg and mix again on medium speed until the mixture has lightened in color and starts to resemble cake batter.1 Egg
- Add the mashed banana. Note: This will cause the dough to break. Don't worry, it will come back together when you add in the flour.1 Ripe banana
- Add in salt, vanilla, baking soda, and baking powder and mix again.1 tsp Salt, 1 Tsp Vanilla, ½ tsp Baking soda, ½ tsp Baking powder
- Add in flour, and mix until only just combined. Do not over mix as you will end up with a tough cookie.1½ Cup Flour
- Pour in chocolate chips and only mix until you get an even distribution, 30 seconds max.1 cup Chocolate chips
- Using 2 tbsp cookie scoop, scoop out the cookies onto the lined baking sheet. Note: Leave room in between each cookie as they will spread a little as they bake.
- Bake for about 12 minutes, until the cookies are puffed and set.
- Transfer to a wire rack to cool completely.
