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To make these tasty cookies, gather these main ingredients: - 2 ripe bananas, thoroughly mashed - 1 cup all-purpose flour - 1/2 cup packed brown sugar - 1/4 cup granulated sugar - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon fine sea salt - 1/2 cup unsalted butter, softened to room temperature - 1 teaspoon pure vanilla extract - 1/2 teaspoon ground cinnamon - 1 cup semi-sweet chocolate chips These ingredients create a soft and chewy cookie. The ripe bananas add natural sweetness and moisture. The combination of brown and granulated sugar gives a rich flavor. If you want to enhance your cookies, consider these optional add-ins: - 1/2 cup chopped walnuts (optional) - 1/2 cup chopped pecans - 1/2 cup dried cranberries Adding nuts gives a nice crunch. Dried fruits add a chewy texture and tartness. You can mix and match to find your favorite flavors. Accurate measurements matter in baking. Here are some tips to help you: - Use a kitchen scale for precise measurements. - Spoon flour into the measuring cup and level it off. - Pack brown sugar firmly into the measuring cup. - Always use room temperature butter for better mixing. These tips ensure your cookies turn out perfect every time. Accurate measuring leads to consistent results, so do not skip this step! {{ingredient_image_2}} First, set your oven to 350°F (175°C). This warm heat will help the cookies rise and bake evenly. While the oven heats, grab a baking sheet. Line it with parchment paper. This keeps the cookies from sticking and makes cleanup easy. In a large bowl, add 1/2 cup of softened unsalted butter. Mix it with 1/2 cup of packed brown sugar and 1/4 cup of granulated sugar. Use a hand mixer or a sturdy spoon. Beat the mix until it looks light and fluffy. This should take about 3-4 minutes. This step helps add air to the mix, making your cookies soft. Next, take 2 ripe bananas and mash them well. Add the mashed bananas and 1 teaspoon of pure vanilla extract to the butter-sugar mix. Stir until everything blends together smoothly. In a separate bowl, mix 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/4 teaspoon of fine sea salt, and 1/2 teaspoon of ground cinnamon. Whisk this dry mix until even. Now, slowly add the dry ingredients to the wet mix. Stir gently until just combined. Be careful not to over mix; this keeps the cookies tender. Then, fold in 1 cup of semi-sweet chocolate chips and 1/2 cup of chopped walnuts if you want extra crunch. Use a tablespoon or cookie scoop to drop spoonfuls of dough onto your baking sheet. Place them about 2 inches apart. This space helps them spread while baking. Bake in your preheated oven for 10-12 minutes. Look for lightly golden edges and a set center. Once done, let the cookies sit on the sheet for about 5 minutes. This helps them firm up a bit. After that, move them to a wire rack to cool completely. For serving, place your cookies on a colorful plate. Drizzle some melted chocolate on top for a fun touch. Enjoy these sweet delights with a cold glass of milk! When baking cookies, small errors can lead to big issues. Here are some mistakes to watch out for: - Using unripe bananas: Always use ripe bananas. They add sweetness and moisture. - Overmixing the dough: Mix just until combined. Overmixing can make cookies tough. - Not measuring ingredients properly: Use a kitchen scale or proper measuring cups. This ensures a perfect dough. - Skipping the cooling time: Let cookies cool on the sheet first. This helps them firm up before moving. The texture of your cookies can change based on a few tweaks: - For chewier cookies: Use more brown sugar than white sugar. Brown sugar has more moisture. - Add an extra egg yolk: This adds richness and chewiness. - For crispier cookies: Increase the baking time slightly. Watch closely to avoid burning. - Use less flour: A slight reduction in flour can create a crisper texture. Storing cookies properly keeps them fresh and tasty. Here’s how to do it: - Room temperature storage: Keep cookies in an airtight container. This helps them stay soft. - Use parchment paper: Layer cookies with parchment paper to avoid sticking. - Refrigerate for longer life: If you need to keep them longer, refrigerate them. Just bring them to room temp before serving. - Freeze for future treats: Wrap cookies tightly in plastic wrap. Place them in a freezer-safe bag for up to three months. Pro Tips Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your cookies will be. Look for bananas with lots of brown spots for best results. Chill the Dough: For thicker cookies, consider chilling the dough for 30 minutes before baking. This helps prevent spreading and results in a chewier texture. Experiment with Add-Ins: Feel free to swap out walnuts for other nuts or dried fruits like cranberries or coconut flakes for a unique twist on the classic cookie. Check for Doneness: Cookies may appear slightly underbaked in the center when you take them out. They will continue to firm up as they cool on the baking sheet. {{image_4}} You can change the chocolate in these cookies. Try dark chocolate chips for a richer taste. You can also use milk chocolate for a sweeter bite. If you want a fun twist, mix in white chocolate chips or even peanut butter chips. Each type adds a unique flavor. This makes the cookies fun and exciting. Nuts can add crunch to your cookies. If you like walnuts, they fit well here. But you can swap them for pecans or almonds. You might also try adding dried fruits like raisins or cranberries. They add sweetness and chewiness. Coconut flakes can give a tropical feel. Mix and match to find your favorite combination! If you love banana bread, you can use this cookie recipe to make bread or muffins. Just pour the dough into a loaf pan or muffin tin instead. Adjust the baking time: bake the bread for about 50-60 minutes. For muffins, bake them for 18-22 minutes. Check for a golden top and a toothpick coming out clean. Enjoy these variations as a new way to savor your favorite flavors! To keep your cookies fresh, store them in an airtight container. You can use a cookie jar or a sealed plastic bag. This helps maintain their soft texture. Place a slice of bread in the container. It adds moisture and keeps the cookies from drying out. Store them at room temperature for up to five days. Freezing cookies is a great option for later treats. Allow the cookies to cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the cookies to a freezer bag. Remove as much air as possible before sealing. They can last in the freezer for up to three months. If your cookies become stale, don’t worry. You can easily bring them back to life. Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet. Heat them for about five minutes. This warmth will help restore their softness. Enjoy your revived cookies with a glass of cold milk! Yes, you can use frozen bananas! Just thaw them first. The moisture from thawed bananas keeps the cookies moist and sweet. Make sure to drain any excess liquid before mashing them. This will help the dough stay thick. If you need ripe bananas fast, place them in a paper bag. Add an apple or a tomato to speed up the process. The ethylene gas they release helps bananas ripen faster. Check them every few hours until they reach the right softness. Look for a light golden edge. The center should look set, not wet. If you poke one, it should spring back. Set a timer for 10-12 minutes. Remember, they will continue to cook a bit after you take them out. You can use oil or margarine, but the cookies may taste different. Butter adds a rich flavor and better texture. If you use oil, choose a light one like canola or vegetable oil. Use the same amount as the butter in the recipe. You now have all you need to make chocolate chip banana bread cookies. We covered the main ingredients, optional add-ins, and how to measure correctly. I shared step-by-step baking tips and ways to avoid common mistakes. You can even change the recipe for variety, like adding nuts or turning it into bread. Remember to store your cookies well to keep them fresh. Enjoy your baking adventure and impress your friends with your tasty treats!

Banana-Fueled Chocolate Chip Cookies

Delicious cookies made with ripe bananas and chocolate chips for a delightful treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 2 whole ripe bananas, thoroughly mashed
  • 1 cup all-purpose flour
  • 0.5 cup packed brown sugar
  • 0.25 cup granulated sugar
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon fine sea salt
  • 0.5 cup unsalted butter, softened to room temperature
  • 1 teaspoon pure vanilla extract
  • 0.5 teaspoon ground cinnamon
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup chopped walnuts (optional)

Instructions
 

  • Preheat the Oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • Cream the Mixture: In a large mixing bowl, use a hand mixer or a sturdy wooden spoon to cream together the softened butter with the brown sugar and granulated sugar until the mixture is light, fluffy, and well-combined, about 3-4 minutes.
  • Incorporate Bananas and Vanilla: Add the mashed bananas and vanilla extract to the butter-sugar mixture. Stir well until all ingredients are fully blended and homogeneous.
  • Mix Dry Ingredients: In another medium bowl, combine the all-purpose flour, baking soda, baking powder, fine sea salt, and ground cinnamon. Whisk together until evenly distributed.
  • Combine Wet and Dry Mixtures: Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Avoid over mixing to keep the cookies tender.
  • Fold in Chocolate Chips and Nuts: Gently fold in the semi-sweet chocolate chips and the chopped walnuts (if you choose to include them), ensuring they are evenly dispersed throughout the cookie dough.
  • Scoop the Cookies: Using a tablespoon or a cookie scoop, drop spoonfuls of the dough onto the prepared baking sheet, placing them approximately 2 inches apart to allow for spreading during baking.
  • Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden and the center looks set.
  • Cool the Cookies: After baking, let the cookies sit on the sheet for about 5 minutes to firm up. Then, carefully transfer them to a wire rack to cool completely.

Notes

Serve these delectable cookies on a colorful plate or tiered stand, and consider drizzling a bit of melted chocolate over them for an added touch of indulgence.
Keyword banana, chocolate chip, cookies, dessert