Banana Chocolate Chip Cookies
These banana chocolate chip cookies are thick, soft, and chewy! It’s an easy recipe that calls for just one large ripe banana, plus basic ingredients you likely keep stocked in your fridge and pantry.
If a loaf of banana bread ran into a batch of chocolate chip cookies, I imagine this is what the result would be!
This recipe is actually adapted from my popular banana cookies, but we’re adding baking powder, cornstarch, and some chocolate to make them thicker and even better!
These banana chocolate chip cookies turn out so soft in the middle and chewy around the edges. Each bite is studded with chocolate chips and packed with pure banana flavor.
It’s also the perfect way to use up any extra overripe bananas on your counter at the end of the week!
Watch The Video To See How They’re Made
Ingredient Notes
Bananas
You’ll need approximately one large banana for this recipe. Each banana yields a slightly different amount once mashed though, so make sure to use an actual measuring cup to measure it out. It’s also best to use bananas that are ripe with lots of brown specks on them for the best flavor. You can mash them with either a fork, a potato masher, or an electric mixer.
Egg Yolk
Because bananas have moisture in them, you won’t need a whole egg, just the egg yolk. By using just the yolk, your cookies will be soft and chewy like a chocolate chip cookie. You can save the egg white and use it for breakfast the next morning or make some candied pecans!
Cornstarch
Also known as cornflour, this helps to keep the cookies soft and makes them thicker too. If you don’t have any on hand, you can omit it from the recipe.
How Ripe Should The Bananas Be?
As I mentioned earlier, you want your bananas to be overripe and have lots of brown specks on them.
The bananas on the left are ripe and great for eating, but not quite ready for baking. The bananas on the right are overripe and perfect for making these cookies.
If your bananas aren’t quite ripe enough, you can place them in a brown paper bag for 1 to 2 days to speed up the process.
Tips For Perfect Banana Chocolate Chip Cookies
- Make sure to use room temperature ingredients. You want your egg yolk and butter to be at room temperature so they mix together evenly with the other ingredients. Your butter should be cool to the touch, but your finger should leave an indent if you press into it. If you need to bring them to room temperature quickly, just slice the butter into smaller pieces and place the egg in a bowl of warm water for 5 to 10 minutes.
- Measure your ingredients correctly! If possible, I highly recommend using a food scale so you get the most accurate measurements. If you don’t have one, just make sure to measure your flour correctly by spooning it into a measuring cup and leveling it off with the back of a knife. You also need to measure out your mashed banana and lightly pack the brown sugar into a measuring cup.
- Don’t over mix. You only need to mix the butter and sugar together for 1 to 2 minutes, until they’re well combined like the picture above on the left. You also only need to mix in the dry ingredients until just combined. Over mixing the dry ingredients can lead to too much gluten development, resulting in tougher cookies.
- Chill the cookie dough. This gives the butter in the dough time to firm back up so the cookies don’t spread too much in the oven. It also allows the flavors to really come together!
Can I Double This Recipe?
Absolutely! It will be a lot of cookie dough though, so just be careful not to over mix the dry ingredients. You will probably need to double the chilling time for the cookie dough as well.
Can I Refrigerate The Dough Overnight?
Yes, you can cover the cookie dough tightly and refrigerate it overnight. If it’s too cold and difficult to scoop, just let it sit at room temperature for 20 minutes.
Enjoy!
If you try this recipe, don’t forget to leave a comment to let me know how they turned out. Happy Baking!
Banana Chocolate Chip Cookie Recipe
Ingredients
- ¾ cup unsalted butter softened (170 grams; 1.5 sticks)
- ¾ cup packed light brown sugar (150 grams)
- ½ cup granulated sugar (100 grams)
- ½ cup mashed ripe banana (125 grams)
- 1 large egg yolk at room temperature
- 1 ½ teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour spooned & leveled (315 grams)
- 1 tablespoon cornstarch or cornflour (8 grams)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 (12-ounce) package semi-sweet chocolate chips (340 grams)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined.¾ cup unsalted butter,¾ cup packed light brown sugar,½ cup granulated sugar
- Mix in the mashed banana, egg yolk, and vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed.½ cup mashed ripe banana,1 large egg yolk,1 ½ teaspoons pure vanilla extract
- In a separate large mixing bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.2 ½ cups all-purpose flour,1 tablespoon cornstarch or cornflour,½ teaspoon baking soda,½ teaspoon baking powder,¼ teaspoon salt
- Add the dry ingredients to the wet ingredients and mix until just combined, then mix in the chocolate chips on low-speed until fully incorporated.1 (12-ounce) package semi-sweet chocolate chips
- Cover the cookie dough tightly with plastic wrap and refrigerate for at least 1 ½ hours.
- Preheat the oven to 350°F (177°C). Line three large baking sheets with parchment paper or silicone baking mats.
- Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets, making sure to leave a little room between each ball of cookie dough.
- Bake for 11 to 13 minutes or until the edges of the cookies are lightly browned and the tops are set.
- Remove from the oven and cool on the baking sheets for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.
