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These banana chocolate chip cookies are past addicting. They’re moist, chewy, dense, and loaded with actual banana taste and loads of chocolate chips. They’re additionally tremendous straightforward to make with no mixer wanted!
We love something and every little thing banana in our home. The flavour is simply one of the best, significantly in desserts and treats like these cookies. The trick when making a recipe like this one is to get simply the correct quantity of banana taste with out messing up the feel of the cookie and to have simply the correct quantity of chocolate.
When creating this recipe, I began with my banana oatmeal cookies. They’re fairly in style, a well-loved recipe and likewise a really dependable recipe. I needed to regulate for the lack of the oatmeal with some extra flour (however not an excessive amount of!) and get the correct quantity of chocolate chips, however they’re fairly related in any other case. So in case you’ve tried these and love them, you’ll love these too. They’ve one of the best texture, the right taste and are certain to be gone very quickly. You might need to simply begin with a double batch.
Why You’ll Love Them
- Gentle and chewy. I’m obsessive about the feel of those cookies. They’re so gentle and chewy and splendidly moist. And so they get even higher the second day!
- Loads of banana taste. The banana taste actually comes via in these cookies. And it’s all-natural from candy, overripe bananas. No extracts wanted.
- Fantastically easy directions. There’s nothing fancy about this cookie recipe. Simply mix the moist components, fold within the dry components adopted by the chocolate chips, chill, and bake. It’s the right recipe for any ability degree.
What You’ll Want
Right here’s what you’ll must make these cookies. Remember to scroll to the recipe card beneath for exact measurements.
- All-purpose flour – It’s essential to measure your flour precisely. An excessive amount of flour will provide you with cakey, dense cookies. Too little and your cookies will unfold an excessive amount of.
- Baking soda – The baking soda lends the right chewy texture to those candy banana cookies.
- Floor cinnamon – You may depart the cinnamon out however I believe it provides that added contact of taste to those cookies.
- Salt – Consider it or not, your cookies can be fairly bland and not using a contact of salt.
- Unsalted butter – You’ll need to soften the butter earlier than utilizing it. Salted butter would work tremendous, however you’d need to cut back the quantity of salt you add in order that your cookies aren’t too salty.
- Sugar and brown sugar – I like utilizing brown sugar along with granulated sugar. It contributes a bit of additional moisture and taste. You might use darkish brown sugar, however it does have extra molasses in it, so the cookies could unfold a bit of extra and be on the thinner facet. Pack the brown sugar tightly into the measuring cup with a purpose to get the correct quantity.
- Egg – Remember to use a big egg, not medium or additional giant. It binds your cookie collectively and provides to it’s chewy texture.
- Vanilla extract
- Mashed over ripe bananas – I imply it after I say over-ripe. In the event that they aren’t ripe sufficient, they gained’t contribute an sufficient quantity of sweetness to the cookies and the feel will likely be off. Take a look at the part beneath titled “A Word On The Bananas” for extra data.
- Semi-sweet chocolate chips – Darkish chocolate or milk chocolate chips would additionally work right here. So would white chocolate chips in case you’re feeling like a bit of one thing totally different.
A Word On The Bananas
Ensure that to make use of overripe bananas for one of the best taste and texture. They need to be gentle on the surface and straightforward to mash once you peel them. They need to additionally scent appetizing. Overripe bananas can have loads of brown spots however they shouldn’t be utterly brown and/or almost falling aside. In the event that they don’t maintain collectively anymore, they’re most likely too ripe and your cookies gained’t bake correctly.
Right here’s a fast have a look at make these moist, chewy banana chocolate chip cookies. You’ll discover extra detailed directions within the recipe card beneath.
- Mix the dry components. Whisk collectively the flour, baking soda, cinnamon, and salt.
- Mix the moist components. Whisk collectively the melted butter and sugars after which whisk within the egg and vanilla extract.
- Add bananas. Add the mashed bananas and whisk collectively to mix.
- Put all of it collectively. Fold the dry components into the moist components, adopted by the chocolate chips.
- Chill. Cowl the cookie dough and refrigerate for not less than 2-3 hours.
- Prep. Preheat the oven to 350°F and line a cookie sheet with a silicon baking mat.
- Kind the dough into cookies. Create 2 tablespoon-sized cookie dough balls and organize them on the baking sheet. Press extra chocolate chips onto the highest of the cookie dough balls, in case you’d like.
- Bake. Bake for 10-12 minutes.
- Cool. Permit the cookies to chill for about 5 minutes, then switch them to a cooling rack lined with parchment paper to chill utterly.
Suggestions for Success
- Measure your flour fastidiously. Utilizing an excessive amount of flour will lead to caky, dense cookies. Utilizing too little flour will trigger your cookies to unfold excessively. I counsel utilizing the spoon and degree methodology or a meals scale to get the right quantity. Take a look at my submit on The best way to Measure Flour Accurately for extra data.
- Don’t over-mix. When mixing the dry components into cookie dough after which once more when folding within the chocolate chips, combine simply till every little thing is included. No extra. Over-mixing could cause the glutens within the flour to overdevelop which will provide you with powerful, dense cookies.
- Don’t skip the nippiness. Cowl the cookie dough and refrigerate it for not less than 2 hours (ideally in a single day for even higher taste). It will assist hold the cookies from spreading an excessive amount of and add to their taste.
- Work shortly. The cookie dough is fairly sticky, even when it’s chilly. It will get even stickier because it warms up. So work shortly as you form it into cookies. If the dough will get too sticky, pop it again within the fridge for a bit.
- Give the cookies loads of area. These cookies unfold, so be certain to go away a few inches between every cookie on the baking sheet.
- Don’t over-bake. Bake the cookies JUST till the facilities look cooked, no extra (about 10 minutes). This will provide you with a barely denser, chewier cookie (which I really like). Should you bake them for for much longer, they may end up cakey.
- Excellent form. In case your cookies aren’t fairly the right spherical form you’re searching for, use a spoon or one thing just like gently push the edges of the cookie into that basic spherical form. Do that simply after they arrive out of the oven, As soon as they begin to cool, they’ll be more durable to form.
- Mess-free (ish) removing. These cookies have a tendency to stay to the parchment paper after cooling. To assist launch them, give them a bit of twist on the paper earlier than lifting them up.
Enjoyable Variations
In an experimental temper? Be at liberty to play with mix-ins. I used semi-sweet chocolate chips however you might use milk or darkish chocolate chips as a substitute. White chocolate chips or butterscotch chips would even be enjoyable. So would chopped walnuts, pecans, raisins, coconut flakes, and/or a sweet bar of your selecting. Be at liberty to combine and match.
Simply be sure to don’t overload the cookie dough. Restrict your mix-ins to a complete of about 1 1/2 cups or much less.
Correct Storage
- Countertop. As soon as the cookies have cooled utterly, seal them in an hermetic container. I like to recommend utilizing a sheet of parchment paper to separate any layers. They may hold at room temperature for as much as 5 days.
- Freezer. Organize the cookies on a baking sheet and pop them within the freezer for a few hours. As soon as agency, seal the cookies in a freezer bag and retailer them within the freezer for as much as 3 months. Permit the cookies to thaw at room temperature earlier than having fun with.
Watch How To Make Them
This recipe was up to date 5/24/2024. I believe the brand new model is even higher, however in case you’d just like the earlier model of the recipe, you may obtain the PDF of the recipe.
Recipe
Prep Time: 45 minutes
Chill Time: 2 hours
Cook dinner Time: 10 minutes
Whole Time: 2 hours 55 minutes
Yield: 35-40 Cookies
Class: Dessert
Methodology: Oven
Delicacies: American
Description
These banana chocolate chip cookies are past addicting. They’re moist, chewy, dense, and loaded with actual banana taste and loads of chocolate chips. They’re additionally tremendous straightforward to make with no mixer wanted!
Components
- 3 cups (390g) all-purpose flour (measured precisely)
- 1 tsp baking soda
- 1/2 tsp floor cinnamon
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, melted
- 1 cup (225g) packed brown sugar
- 1/2 cup (104g) sugar
- 1 giant egg
- 1 tsp vanilla extract
- 1 cup (240ml) mashed over ripe bananas
- 1 1/4 cups (211g) semi-sweet chocolate chips (plus one other ¼ cup for on prime, non-compulsory)
Directions
- Add the flour, baking soda, cinnamon and salt to a medium sized bowl and whisk collectively. Put aside.
- Add the melted butter and sugars to a big bowl and whisk to mix.
- Add the egg and vanilla extract and whisk collectively till nicely mixed. Add the mashed bananas and whisk collectively till nicely mixed.
- Add the dry components and fold collectively simply till nicely mixed.
- Add the chocolate chips and fold collectively till dispersed all through the cookie dough.
- Cowl the cookie dough and refrigerate for not less than 2-3 hours. I like to recommend in a single day. The flavour will get even higher.
- Once you’re able to bake the cookies, preheat the oven to 350°F (176°C). Line a cookie sheet with a silicon baking mat or parchment paper.
- Use a cookie scoop to create cookie dough balls which can be 2 tablespoons in measurement. Press some extra chocolate chips onto the highest of the cookie dough balls, in case you’d like. The cookie dough is a reasonably sticky, even when chilly. Because it warms up, it will get fairly sticky, so attempt to work shortly and pop the cookie dough again within the fridge, if wanted.
- Bake the cookies for 10-12 minutes or till they simply look completed within the heart. The longer they bake, the extra cakey they get. Should you regulate them and take away them from the oven in time, they keep dense however not undercooked. Time can differ by oven, so regulate them.
- Permit the cookies to chill for about 5 minutes, then transfer to a cooling rack lined with parchment paper to chill utterly. The cookies can follow the parchment paper a bit of bit. I discover that it helps them to launch in case you give them a bit of twist on the paper earlier than lifting them up.
- Retailer cookies in an air-tight container with parchment paper between the stacks of cookies so that they don’t stick to one another. Cookies are finest if eaten inside 4-5 days.
Vitamin
- Serving Dimension: One Cookie
- Energy: 131
- Sugar: 11.8 g
- Sodium: 64.6 mg
- Fats: 5.1 g
- Carbohydrates: 20.3 g
- Protein: 1.6 g
- Ldl cholesterol: 13.7 mg
