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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 thing banana in our home. The flavour is simply the most effective, 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 in addition a really dependable recipe. I needed to modify for the lack of the oatmeal with some further flour (however not an excessive amount of!) and get the correct quantity of chocolate chips, however they’re fairly comparable in any other case. So for those who’ve tried these and love them, you’ll love these too. They’ve the most effective texture, the proper taste and are positive to be gone very quickly. You might wish to simply begin with a double batch.
Why You’ll Love Them
- Mushy and chewy. I’m obsessive about the feel of those cookies. They’re so delicate and chewy and splendidly moist. They usually get even higher the second day!
- Loads of banana taste. The banana taste actually comes by 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 elements, fold within the dry elements adopted by the chocolate chips, chill, and bake. It’s the proper recipe for any talent stage.
What You’ll Want
Right here’s what you’ll must make these cookies. Be sure you scroll to the recipe card under for exact measurements.
- All-purpose flour – It’s necessary to measure your flour precisely. An excessive amount of flour gives you cakey, dense cookies. Too little and your cookies will unfold an excessive amount of.
- Baking soda – The baking soda lends the proper chewy texture to those candy banana cookies.
- Floor cinnamon – You possibly can go away the cinnamon out however I believe it provides that added contact of taste to those cookies.
- Salt – Consider it or not, your cookies could be fairly bland and not using a contact of salt.
- Unsalted butter – You’ll wish to soften the butter earlier than utilizing it. Salted butter would work high quality, however you’d wish to scale 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 little bit further moisture and taste. You might use darkish brown sugar, but it surely does have extra molasses in it, so the cookies might unfold a little bit extra and be on the thinner facet. Pack the brown sugar tightly into the measuring cup so as to get the right quantity.
- Egg – Be sure you use a big egg, not medium or further 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 received’t contribute an enough quantity of sweetness to the cookies and the feel might be off. Take a look at the part under 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 for those who’re feeling like a little bit one thing completely different.
A Word On The Bananas
Be sure that to make use of overripe bananas for the most effective taste and texture. They need to be delicate on the skin and straightforward to mash whenever 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 practically falling aside. In the event that they don’t maintain collectively anymore, they’re in all probability too ripe and your cookies received’t bake correctly.
Right here’s a fast have a look at learn how to make these moist, chewy banana chocolate chip cookies. You’ll discover extra detailed directions within the recipe card under.
- Mix the dry elements. Whisk collectively the flour, baking soda, cinnamon, and salt.
- Mix the moist elements. 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 elements into the moist elements, 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 further chocolate chips onto the highest of the cookie dough balls, for those who’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 recommend utilizing the spoon and stage methodology or a meals scale to get the proper quantity. Take a look at my publish on Tips on how to Measure Flour Accurately for extra data.
- Don’t over-mix. When mixing the dry elements into cookie dough after which once more when folding within the chocolate chips, combine simply till every thing is integrated. No extra. Over-mixing may cause the glutens within the flour to overdevelop which gives you powerful, dense cookies.
- Don’t skip the coolness. Cowl the cookie dough and refrigerate it for not less than 2 hours (ideally in a single day for even higher taste). This may assist preserve 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 house. These cookies unfold, so ensure 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 gives you a barely denser, chewier cookie (which I like). Should you bake them for for much longer, they are going to end up cakey.
- Good form. In case your cookies aren’t fairly the proper spherical form you’re searching for, use a spoon or one thing much like gently push the edges of the cookie into that traditional 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 little bit 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 can use milk or darkish chocolate chips as an alternative. 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 are going to preserve at room temperature for as much as 5 days.
- Freezer. Prepare 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 for those who’d just like the earlier model of the recipe, you possibly can 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!
Substances
- 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-obligatory)
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 properly mixed. Add the mashed bananas and whisk collectively till properly mixed.
- Add the dry elements and fold collectively simply till properly 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 further chocolate chips onto the highest of the cookie dough balls, for those who’d like. The cookie dough is a fairly 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 finished within the heart. The longer they bake, the extra cakey they get. Should you keep watch over them and take away them from the oven in time, they keep dense however not undercooked. Time can range by oven, so keep watch over 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 stick with the parchment paper a little bit bit. I discover that it helps them to launch for those who give them a little bit 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.
Diet
- 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
