If you love soft, chewy cookies like me, then this banana chocolate chip cookie recipe is made for you. These cookies combine the sweet, moist flavor of ripe bananas with rich chocolate chips, creating a delightful combination that melts in your mouth. Perfect for snacking, dessert, or even breakfast (because bananas, right?), these cookies are sure to become a favorite for all cookie lovers.
Why You’ll Love This Recipe: These cookies are incredibly soft and flavorful, thanks to the banana puree that gives them a lovely moist texture. The combination of brown sugar and chocolate chips makes each bite rich and indulgent, while the banana keeps the cookies from feeling too heavy. If you’re a fan of soft cookies that stay chewy for days, this recipe is your new go-to. Plus, they’re easy to make and perfect for when you have ripe bananas on hand!
Perfect Occasion: These banana chocolate chip cookies are perfect for cozy afternoons, quick desserts, or even as a treat to share with friends and family. Whether you’re baking them for a gathering or just to satisfy a cookie craving, they’re sure to be a hit. Plus, they make a great snack to pack for school or work.
Decoration Tips: For an extra touch, press a few extra chocolate chips on top of each cookie ball before baking for a bakery-style look. You could also drizzle melted chocolate over the cooled cookies or dust them with a little powdered sugar for a pretty finish. Serve with a glass of cold milk or a cup of coffee for a perfect treat!
Recipe:
Ingredients:
- 220g flour
- 1 tsp cornstarch
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 210g brown sugar (soft and moist)
- 70g room temperature butter
- 75g banana puree
- 1 tsp vanilla extract
- 1 egg (room temperature)
- 70g chocolate chips or chopped chocolate
Method:
- Prepare the Dry Ingredients: In a bowl, combine the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In another bowl, beat the room temperature butter and brown sugar for 1-2 minutes using a low-speed hand mixer. Add the banana puree, egg, and vanilla extract, and mix until just combined. Be careful not to overmix.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and gently fold in with a spatula until the dough just comes together. Make sure there are no streaks of flour. Stir in the chocolate chips or chopped chocolate.
- Chill the Dough: Cover the cookie dough and refrigerate it for at least 1 hour in the freezer or 2 hours in the fridge. This will help prevent the cookies from spreading too much while baking.
- Shape the Cookies: Preheat your oven to 170°C (340°F) for an electric oven or 180°C (355°F) for a gas oven. Roll the cookie dough into balls, around 150g each, and place them on a lined baking tray. If you want more defined cracks on your cookies, chill the dough balls in the freezer for an additional 30 minutes before baking.
- Bake: Bake the cookies for about 12 minutes. The edges should be golden, but the center may still look slightly soft. Let the cookies cool for about 15-20 minutes on the tray before handling, as they will continue to set outside the oven.
- Store: Once cooled, store the cookies in an airtight container to keep them soft and chewy for several days.
Tips:
- Make sure all your ingredients are at room temperature for better mixing.
- Don’t add too much banana; the right amount helps keep the cookies soft without making them too moist.
- Always let the cookies cool before removing them from the tray, as they continue to firm up outside the oven.
- Use moist, soft brown sugar for the best chewy texture.
- If your hands are warm while shaping the dough, chill the balls in the freezer again to prevent them from spreading too much during baking.
Enjoy your soft and chewy banana chocolate chip cookies with their irresistible flavor and texture!
