Banana Bread Chocolate Chip Cookies
Merry Christmas Eve, everyone! We’ve finally made it to the last day of #12daysofcookies. And, since I always save the best for last, I decided to share my all-time favorite cookie, the banana bread chocolate chip cookie. Yes, you heard correctly. A chocolate chip cookie that tastes like banana bread. *Mind blown*
Day 12: Banana Bread Chocolate Chip Cookies
If you can’t tell already, I’m a fan of any recipe that is quick and easy. And this cookie recipe definitely checks that box. Better yet, it combines the flavors of two of my favorite classic desserts: banana bread and chocolate chip cookies. Even better yet, its a great
excuse way to use up any overripe bananas that are about to go bad.
These cookies have a cake-like texture usually found in muffins or banana bread, so if you like crispy cookies, this recipe is not for you. Luckily I’m partial to par-baking, so these cookies are right up my alley. Also, they tend to flatten out when baking. But if you shape your dough into a circle when on the cookie sheet and add a little extra batter (about the size of a teaspoon) to the middle of your cookie dough, you can keep your cookies from looking like pancakes.
Though it’s hard to mess up this cookie recipe, I learned a few other things that will help make sure your cookies are perfect every time.
- Fresh, overripe bananas work better than frozen (and defrosted) bananas. When you use frozen bananas, the moisture content increases, adding more moisture to an already liquid batter. If you do use defrosted bananas, try and remove as much of the moisture from the bananas before adding to your cookie dough.
- You can add less chocolate chips. The original recipe called for one cup of semi-sweet chocolate chips. This cookie is sweet enough that 1/2 cup is more than enough to satisfy any sweet tooth.
- If you want the perfect cookie finish, after you dollop your batter onto a sheet (before you put it in the oven), add a couple chocolate chips to the top of each cookie.
- 1 Cup Flour
- 1 Tsp Baking Powder
- Pinch of Salt
- 1/8 Tsp Baking Soda
- 1/3 Cup Butter, softened
- 1/2 Cup Sugar
- 1 Egg
- 1/2 Cup Ripe Banana, smashed
- 1/2 Tsp Vanilla
- 1/2 Cup Chocolate Chips + a Few More for Topping
- In a medium-sized bowl, combine the flour, baking powder, salt and baking soda. Set aside.
- Using a stand or electric hand mixer, in another bowl cream the butter and sugar together until fluffy. Add the egg, banana mash and vanilla.
- Turn the speed to low and add the flour mixture to the wet mixture. The cookie dough should be very sticky. Hand stir the chocolate chips into the batter.
- Dollop cookie batter at least two inches apart on lightly greased cookie sheets. Cook at 350 degrees for approximately 10 minutes, or until the bottoms of the cookies start to brown.
- Remove from the oven and cool on the sheet for five minutes before transferring the cookies to a wire rack to cool completely.