Banana Chocolate Chip Cookies
Delightful and soft banana chocolate chip cookies that turn overripe bananas into a rich and sweet treat, perfect for sharing or enjoying with coffee.
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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Notes
Best enjoyed warm, can be served with ice cream, glass of milk, or coffee. Store in an airtight container for up to 1 week.