There’s something undeniably delightful about the combination of ripe bananas and chocolate chips, especially when they come together in the form of soft, chewy cookies. Banana chocolate chip cookies are an indulgent treat that offers a perfect balance of sweetness and comfort. Their texture is moist and tender, while the chocolate provides every bite with a rich, decadent surprise. If you’re seeking a way to use those overripe bananas sitting on your countertop, this recipe is an ideal solution that turns simple ingredients into a beloved snack.
Why We Love This Banana Chocolate Chip Cookies Recipe
This banana chocolate chip cookie recipe stands out for several reasons. For one, it allows you to transform leftovers, specifically overripe bananas, into a delicious treat, minimizing food waste. The natural sweetness from the bananas means you can use less sugar than typical cookie recipes, yet the result is unbelievably satisfying. These cookies are versatile, perfect for sharing at gatherings, or enjoyed alongside a cup of coffee or tea. The added semisweet chocolate chips create pockets of chocolatey goodness that elevate each bite into a moment of joy. Simply put, they marry nostalgia with culinary delight.
Ingredients about Banana Chocolate Chip Cookies
List of ingredients with measurements
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon baking soda
- 1 cup white sugar
- 0.67 cup butter, softened
- 1 cup mashed bananas (approximately 2-3 ripe bananas)
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
How to Make Banana Chocolate Chip Cookies Directions
Making banana chocolate chip cookies is easier than you might think! Follow these simple steps for cookie success that will fill your home with a wonderful aroma.
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). While the oven warms, lightly grease your cookie sheets to prevent the cookies from sticking.
- Sift Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, salt, and baking soda. Sifting helps to incorporate air, resulting in a lighter cookie texture.
- Cream Butter and Sugar: In another bowl, use an electric mixer to beat the softened butter and white sugar together. Mix them until the mixture becomes fluffy and light.
- Add Wet Ingredients: Next, incorporate the mashed bananas, eggs, and vanilla extract into the butter and sugar mixture. Mix well until all ingredients are fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients from the first bowl into the wet mixture. Mix until just combined; you don’t want to overmix and risk ending up with tough cookies.
- Fold In Chocolate Chips: Gently fold in the semisweet chocolate chips. Make sure they are evenly distributed throughout the dough.
- Scoop Dough Onto Sheets: Using a teaspoon, drop dollops of dough onto the prepared cookie sheets. Be sure to leave plenty of space between each one, as they will spread while baking.
- Bake the Cookies: Place the cookie sheets in the oven and bake for about 12 to 15 minutes. You’ll know they are ready when the edges are golden brown, while the centers may still look slightly soft.
- Cool the Cookies: Once baked, remove the cookie sheets from the oven and let the cookies rest for a few minutes. Then, transfer them to a wire rack to cool completely. This will help them firm up a bit more.
How to Serve Banana Chocolate Chip Cookies
After baking a batch of banana chocolate chip cookies, it’s time to think about serving them! These cookies are best enjoyed warm, right out of the oven. Whether you display them on a beautiful plate at a party or keep them in a biscuit jar at home for snacking, they’ll certainly catch everyone’s attention. You can also add a scoop of vanilla ice cream on the side for an extra touch of indulgence. Enjoy them with a glass of cold milk or a warm beverage—either way, these cookies make for a delightful, comforting treat. For an attractive presentation, consider stacking a few cookies in a small glass jar or wrapping them in colorful parchment paper for gift-giving.
Expert Tips: Banana Chocolate Chip Cookies
Creating the perfect batch of banana chocolate chip cookies comes with a few tips that can enhance your baking experience:
- Use Ripe Bananas: Choose bananas that are well overripe. The riper they are, the sweeter your cookies will be. Dark spots on the peel are a good indicator!
- Softened Butter: Make sure your butter is softened but not melted. This step is crucial for achieving that light and fluffy cookie texture.
- Do Not Overmix: When combining wet and dry ingredients, mix just until you see no dry flour. Overmixing can lead to tough cookies.
- Adjust Baking Time: Keep an eye on the cookies as they bake, as different ovens may vary. If you prefer chewier cookies, bake them for a shorter time.
- Experiment with Different Chips: While semisweet chocolate chips are a classic choice, feel free to experiment with dark chocolate or milk chocolate chips for a different flavor profile.
How to Store Banana Chocolate Chip Cookies
To keep your banana chocolate chip cookies fresh, proper storage is essential. Let the cookies cool completely before placing them in an airtight container. When stored correctly, they can last for up to one week at room temperature. For longer storage, consider freezing them! Simply freeze the cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag. They can be stored this way for up to three months. When you’re ready to enjoy them, just bring them to room temperature or pop them in the microwave for a few seconds to warm them up.
Variation of Banana Chocolate Chip Cookies
There are many fun variations you can try to jazz up your banana chocolate chip cookies:
- Nutty Add-Ins: Consider adding chopped walnuts or pecans for a crunchy texture and additional flavor. The nuts complement the soft bananas beautifully.
- Oatmeal Version: For oatmeal banana chocolate chip cookies, add rolled oats into the mixture. This will give your cookies a chewy, hearty texture.
- Spices: Sprinkle in a dash of cinnamon or nutmeg while mixing your dry ingredients for a cozy, spiced flavor.
- Nut Butters: Swap out some of the butter for nut butter, like almond or peanut butter, for a rich and unique twist.
- Dried Fruits: You could also fold in some dried cranberries or coconut flakes for an exotic taste that pairs well with the chocolate.
FAQ
Q: How do I know when my banana chocolate chip cookies are done?
A: Look for the edges to be golden brown. The centers may appear slightly soft, and that’s okay because they will firm up as they cool.
Q: Can I make banana chocolate chip cookies without eggs?
A: Yes, you can substitute eggs with alternatives like applesauce or mashed flaxseeds mixed with water to achieve a similar binding effect.
Q: Why are my cookies flat?
A: Flat cookies can occur if the butter is too warm or if you didn’t use enough flour. Make sure to measure your ingredients carefully.
Q: Can I use frozen bananas for the recipe?
A: Absolutely! Just thaw the frozen bananas completely and drain any excess liquid before mashing and using them in your cookie dough.
Q: How can I make my cookies chewier?
A: To achieve a chewier texture, avoid overbaking and consider chilling the dough for at least 30 minutes before baking. This can also enhance the overall flavor.
Now you’re ready to bake a batch of yummy banana chocolate chip cookies! Enjoy the process, and savor every delicious bite.
Banana Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon baking soda
Wet Ingredients
- 1 cup white sugar
- 0.67 cup butter, softened Softened but not melted
- 1 cup mashed bananas (approximately 2-3 ripe bananas) Use well overripe bananas
- 2 units eggs
- 1 teaspoon vanilla extract
Add-ins
- 2 cups semisweet chocolate chips Feel free to experiment with different types of chocolate chips
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Lightly grease your cookie sheets.
- In a large bowl, sift together the flour, baking powder, salt, and baking soda.
- In another bowl, beat the softened butter and white sugar together until fluffy.
- Add the mashed bananas, eggs, and vanilla extract into the butter and sugar mixture, mixing until fully combined.
- Gradually add the dry ingredients into the wet mixture, mixing until just combined.
- Gently fold in the chocolate chips until evenly distributed.
- Drop spoonfuls of dough onto the prepared cookie sheets, leaving space for spreading.
Baking
- Bake for about 12 to 15 minutes, until the edges are golden brown.
- Remove from the oven, let cool for a few minutes, then transfer to a wire rack to cool completely.
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