Banana Bread Chocolate Chip Cookies
These chewy cookies combine the flavors of ripe bananas with rich dark chocolate chips, enhanced by walnuts and warm cinnamon for a comforting and delicious treat.
Equipment
- 1 large bowl
- 2 large baking sheet lined with parchment paper
- 1 cookie scoop 1.5 oz size preferred
- 1 wire rack for cooling
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 3/4 cup packed light brown sugar
- 1/3 cup chopped walnuts toasted
- 1/3 cup mashed ripe banana about 1 medium banana
- 1 large egg yolk
- 1/2 cup unsalted butter softened
- 1/2 teaspoon baking soda
- 3/4 cup dark chocolate chips 60% cacao recommended
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon cinnamon powder
Instructions
- In a large bowl, blend the softened butter and brown sugar until fully combined.
- Add the mashed banana, then mix thoroughly to combine.
- Incorporate the egg yolk and vanilla extract, mixing well to form a smooth batter.
- Add the salt, baking soda, and cinnamon, stirring until evenly mixed.
- Gradually fold in the flour until the dough has no dry streaks.
- Gently fold in the chocolate chips and toasted walnuts for even distribution.
- Cover the dough and refrigerate for one hour to firm up.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Portion the chilled dough with a 1.5 oz cookie scoop onto the baking sheets, spacing them 2 inches apart.
- Optional: press extra chocolate chips onto each dough ball for added richness.
- Bake for 10 to 12 minutes, until edges are golden but centers remain soft.
- Cool cookies on baking sheets for 2 minutes before transferring to a wire rack to cool completely.
Notes
- Use ripe bananas for better natural sweetness.
- Refrigerating dough helps control spreading during baking.
- Store cookies in an airtight container up to 4 days.
- Walnuts can be omitted or replaced with pecans.