Banana Chocolate Chip Cookies Simple and Tasty Treat

by
- 2 ripe bananas, mashed - 1 cup brown sugar - 1/2 cup unsalted butter, softened - 1 large egg - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) When I make these cookies, I always start with ripe bananas. The riper the bananas, the sweeter they are. This makes the cookies soft and moist. Next, I use brown sugar. It gives a rich flavor and a nice chewiness. I prefer unsalted butter, as it lets me control the salt in the recipe. Mixing the butter with sugar makes a fluffy base. One large egg adds moisture and helps bind the dough. A teaspoon of vanilla extract brings warmth and depth to the cookies. For the dry mix, I use all-purpose flour, baking soda, and a pinch of salt. The baking soda makes the cookies rise. Finally, I add semi-sweet chocolate chips for sweetness and joy. If I want a crunch, I toss in chopped walnuts. They add a nice texture but are optional. If you want to swap brown sugar, you can use coconut sugar or honey. Both will work well. For a dairy-free option, replace the unsalted butter with coconut oil or a dairy-free spread. These changes still create tasty cookies. Feel free to experiment! {{ingredient_image_1}} 1. Preheat the oven and prepare the baking sheet. Start by setting your oven to 350°F (175°C). This step is key for even baking. Next, line a baking sheet with parchment paper. This keeps the cookies from sticking. 2. Creaming the butter and sugar. In a mixing bowl, combine 1/2 cup of softened unsalted butter and 1 cup of brown sugar. Use a mixer or a spoon to mix them together until the mixture is light and fluffy. This step adds air and makes the cookies soft. 1. Combining wet ingredients: bananas, egg, and vanilla. Add 2 ripe, mashed bananas, 1 large egg, and 1 teaspoon of vanilla extract to your creamed butter and sugar. Mix this until everything is well blended. The bananas will add moisture and flavor. 2. Incorporating dry ingredients. In another bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mix to the wet ingredients. Stir gently until just combined. Overmixing can make the cookies tough. 1. Portioning cookie dough and baking times. Using a tablespoon, scoop out rounded spoonfuls of dough. Place them on the prepared baking sheet, leaving space for spreading. Bake your cookies in the oven for 10-12 minutes. Watch for golden edges and soft centers. 2. Cooling the cookies properly. Once baked, remove the cookies from the oven. Let them cool on the baking sheet for 5 minutes. This helps them set. After that, transfer them to a wire rack to cool completely. Enjoy the warm, sweet smell filling your kitchen! To avoid overmixing, mix just until ingredients blend. When you overmix, cookies get tough. Use a spatula to fold in the flour gently. This keeps the cookies soft and tender. For chewy cookies, use more brown sugar and less flour. This adds moisture and makes them soft. If you like crispy cookies, add a bit more flour and bake a minute longer. This gives them a nice crunch. To boost flavor, try adding spices like cinnamon or nutmeg. A little zest from an orange or lemon adds brightness. You can also mix in some chopped nuts for extra crunch. Using high-quality chocolate chips is key. They melt better and taste richer. Look for semi-sweet or dark chocolate for a deeper flavor. Always choose chocolate that you enjoy eating on its own. This will make your cookies even more delicious! Pro Tips Use Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cookies will be. Look for bananas that are heavily speckled or even black for the best results. Chill the Dough: If you have time, refrigerate the cookie dough for about 30 minutes before baking. This helps the flavors meld and can improve the texture of the cookies. Experiment with Mix-ins: Feel free to customize your cookies by adding other mix-ins like dried fruit, coconut flakes, or different types of nuts for added texture and flavor. Store Properly: Keep your cookies in an airtight container at room temperature to maintain their softness and freshness. They can also be frozen for longer storage! {{image_2}} You can make a vegan version of banana chocolate chip cookies. To do this, swap the egg for 1/4 cup of unsweetened applesauce. Use plant-based butter instead of regular butter. This keeps the cookies moist and tasty while being egg-free and dairy-free. If you need a gluten-free option, try using a gluten-free all-purpose flour blend. Make sure it has xanthan gum for better texture. This will help the cookies stay soft and chewy without gluten. Adding nuts or dried fruits can make your cookies even better. Chopped walnuts add a nice crunch. You can also use pecans or almonds if you like. Dried fruits such as cranberries or raisins give a sweet and chewy bite. Experimenting with different types of chocolate can also change the flavor. Try dark chocolate chips for a richer taste. Milk chocolate adds extra sweetness, while white chocolate gives a creamy touch. Mix and match to find your favorite combo! To keep your banana chocolate chip cookies fresh, use an airtight container. This will help maintain their soft texture. A glass jar or plastic container works well. You can also layer the cookies with parchment paper to avoid sticking. If you want to save cookies for later, freezing is a great option. Place them in a freezer-safe bag or container. Make sure to remove as much air as possible. This keeps them from getting freezer burn. You can freeze the cookies for up to three months. Just thaw them at room temperature before enjoying. For the best taste, eat your banana chocolate chip cookies within a week. After that, they may start to lose their freshness. If stored properly, they can last longer, but the flavor may not be as good. Always check for any changes in smell or texture before eating. Can I use frozen bananas? Yes, you can use frozen bananas. Just thaw them first. Frozen bananas mash well. They also add a nice moisture to the cookies. This makes your cookies soft and tasty. What can I substitute for eggs? You can use applesauce instead of eggs. A quarter cup of applesauce works well. This keeps the cookies moist and helps them bind. You can also use flaxseed meal mixed with water. Mix one tablespoon of flaxseed with two and a half tablespoons of water. Let it sit for five minutes before adding it to the mix. Why are my cookies flat? Flat cookies can happen for a few reasons. One reason is using melted butter. Make sure your butter is softened but not melted. Also, check if your baking soda is fresh. Old baking soda may not rise well. Finally, try chilling the dough for 30 minutes before baking. How to fix dry cookie dough? If your dough is too dry, add a bit of milk. Start with one tablespoon at a time. Mix it in until the dough is moist. You can also add an extra mashed banana if you want more banana flavor. In this blog post, we explored how to make delicious banana chocolate chip cookies. We covered the key ingredients, step-by-step instructions, and useful tips for great cookies. You can even try variations for diet needs. Remember to have fun experimenting with flavors. Each cookie you bake offers a chance to learn and improve. With the right methods and creativity, you’ll bake cookies that everyone loves. Grab your ingredients and get baking!

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Are you ready to indulge in the perfect treat? These Banana Chocolate Chip Cookies are not just simple, they are packed with flavor and charm! You’ll find this recipe quick and easy, with a few pantry staples. Whether you crave a soft chew or a crispy bite, I’ll guide you through each step. Let’s make some delicious memories, one cookie at a time!

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Why I Love This Recipe

  1. Delicious Flavor: The combination of ripe bananas and semi-sweet chocolate chips creates a heavenly taste that is both comforting and indulgent.
  2. Easy to Make: This recipe requires minimal ingredients and steps, making it a quick and simple treat for any occasion.
  3. Healthy Twist: Using bananas adds natural sweetness and moisture, allowing you to enjoy cookies with less refined sugar.
  4. Customizable: Feel free to add your favorite nuts or even swap the chocolate chips for other flavors to make it your own!

Ingredients

List of Ingredients

– 2 ripe bananas, mashed

– 1 cup brown sugar

– 1/2 cup unsalted butter, softened

– 1 large egg

– 1 teaspoon vanilla extract

– 1 cup all-purpose flour

– 1 teaspoon baking soda

– 1/2 teaspoon salt

– 1 cup semi-sweet chocolate chips

– 1/2 cup chopped walnuts (optional)

When I make these cookies, I always start with ripe bananas. The riper the bananas, the sweeter they are. This makes the cookies soft and moist. Next, I use brown sugar. It gives a rich flavor and a nice chewiness.

I prefer unsalted butter, as it lets me control the salt in the recipe. Mixing the butter with sugar makes a fluffy base. One large egg adds moisture and helps bind the dough. A teaspoon of vanilla extract brings warmth and depth to the cookies.

For the dry mix, I use all-purpose flour, baking soda, and a pinch of salt. The baking soda makes the cookies rise. Finally, I add semi-sweet chocolate chips for sweetness and joy. If I want a crunch, I toss in chopped walnuts. They add a nice texture but are optional.

Substitutions and Alternatives

If you want to swap brown sugar, you can use coconut sugar or honey. Both will work well. For a dairy-free option, replace the unsalted butter with coconut oil or a dairy-free spread. These changes still create tasty cookies. Feel free to experiment!

Step-by-Step Instructions

Preparation Steps

1. Preheat the oven and prepare the baking sheet.

Start by setting your oven to 350°F (175°C). This step is key for even baking. Next, line a baking sheet with parchment paper. This keeps the cookies from sticking.

2. Creaming the butter and sugar.

In a mixing bowl, combine 1/2 cup of softened unsalted butter and 1 cup of brown sugar. Use a mixer or a spoon to mix them together until the mixture is light and fluffy. This step adds air and makes the cookies soft.

Mixing the Ingredients

1. Combining wet ingredients: bananas, egg, and vanilla.

Add 2 ripe, mashed bananas, 1 large egg, and 1 teaspoon of vanilla extract to your creamed butter and sugar. Mix this until everything is well blended. The bananas will add moisture and flavor.

2. Incorporating dry ingredients.

In another bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mix to the wet ingredients. Stir gently until just combined. Overmixing can make the cookies tough.

Baking and Cooling

1. Portioning cookie dough and baking times.

Using a tablespoon, scoop out rounded spoonfuls of dough. Place them on the prepared baking sheet, leaving space for spreading. Bake your cookies in the oven for 10-12 minutes. Watch for golden edges and soft centers.

2. Cooling the cookies properly.

Once baked, remove the cookies from the oven. Let them cool on the baking sheet for 5 minutes. This helps them set. After that, transfer them to a wire rack to cool completely. Enjoy the warm, sweet smell filling your kitchen!

Tips & Tricks

Achieving the Perfect Texture

To avoid overmixing, mix just until ingredients blend. When you overmix, cookies get tough. Use a spatula to fold in the flour gently. This keeps the cookies soft and tender.

For chewy cookies, use more brown sugar and less flour. This adds moisture and makes them soft. If you like crispy cookies, add a bit more flour and bake a minute longer. This gives them a nice crunch.

Enhancing Flavor

To boost flavor, try adding spices like cinnamon or nutmeg. A little zest from an orange or lemon adds brightness. You can also mix in some chopped nuts for extra crunch.

Using high-quality chocolate chips is key. They melt better and taste richer. Look for semi-sweet or dark chocolate for a deeper flavor. Always choose chocolate that you enjoy eating on its own. This will make your cookies even more delicious!

Pro Tips

  1. Use Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cookies will be. Look for bananas that are heavily speckled or even black for the best results.
  2. Chill the Dough: If you have time, refrigerate the cookie dough for about 30 minutes before baking. This helps the flavors meld and can improve the texture of the cookies.
  3. Experiment with Mix-ins: Feel free to customize your cookies by adding other mix-ins like dried fruit, coconut flakes, or different types of nuts for added texture and flavor.
  4. Store Properly: Keep your cookies in an airtight container at room temperature to maintain their softness and freshness. They can also be frozen for longer storage!

Variations

Dietary Adjustments

You can make a vegan version of banana chocolate chip cookies. To do this, swap the egg for 1/4 cup of unsweetened applesauce. Use plant-based butter instead of regular butter. This keeps the cookies moist and tasty while being egg-free and dairy-free.

If you need a gluten-free option, try using a gluten-free all-purpose flour blend. Make sure it has xanthan gum for better texture. This will help the cookies stay soft and chewy without gluten.

Flavor Variations

Adding nuts or dried fruits can make your cookies even better. Chopped walnuts add a nice crunch. You can also use pecans or almonds if you like. Dried fruits such as cranberries or raisins give a sweet and chewy bite.

Experimenting with different types of chocolate can also change the flavor. Try dark chocolate chips for a richer taste. Milk chocolate adds extra sweetness, while white chocolate gives a creamy touch. Mix and match to find your favorite combo!

Storage Info

How to Store Cookies

To keep your banana chocolate chip cookies fresh, use an airtight container. This will help maintain their soft texture. A glass jar or plastic container works well. You can also layer the cookies with parchment paper to avoid sticking.

If you want to save cookies for later, freezing is a great option. Place them in a freezer-safe bag or container. Make sure to remove as much air as possible. This keeps them from getting freezer burn. You can freeze the cookies for up to three months. Just thaw them at room temperature before enjoying.

Shelf Life

For the best taste, eat your banana chocolate chip cookies within a week. After that, they may start to lose their freshness. If stored properly, they can last longer, but the flavor may not be as good. Always check for any changes in smell or texture before eating.

FAQs

Common Questions

Can I use frozen bananas?

Yes, you can use frozen bananas. Just thaw them first. Frozen bananas mash well. They also add a nice moisture to the cookies. This makes your cookies soft and tasty.

What can I substitute for eggs?

You can use applesauce instead of eggs. A quarter cup of applesauce works well. This keeps the cookies moist and helps them bind. You can also use flaxseed meal mixed with water. Mix one tablespoon of flaxseed with two and a half tablespoons of water. Let it sit for five minutes before adding it to the mix.

Recipe Troubleshooting

Why are my cookies flat?

Flat cookies can happen for a few reasons. One reason is using melted butter. Make sure your butter is softened but not melted. Also, check if your baking soda is fresh. Old baking soda may not rise well. Finally, try chilling the dough for 30 minutes before baking.

How to fix dry cookie dough?

If your dough is too dry, add a bit of milk. Start with one tablespoon at a time. Mix it in until the dough is moist. You can also add an extra mashed banana if you want more banana flavor.

In this blog post, we explored how to make delicious banana chocolate chip cookies. We covered the key ingredients, step-by-step instructions, and useful tips for great cookies. You can even try variations for diet needs.

Remember to have fun experimenting with flavors. Each cookie you bake offers a chance to learn and improve. With the right methods and creativity, you’ll bake cookies that everyone loves. Grab your ingredients and get bakin

- 2 ripe bananas, mashed - 1 cup brown sugar - 1/2 cup unsalted butter, softened - 1 large egg - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) When I make these cookies, I always start with ripe bananas. The riper the bananas, the sweeter they are. This makes the cookies soft and moist. Next, I use brown sugar. It gives a rich flavor and a nice chewiness. I prefer unsalted butter, as it lets me control the salt in the recipe. Mixing the butter with sugar makes a fluffy base. One large egg adds moisture and helps bind the dough. A teaspoon of vanilla extract brings warmth and depth to the cookies. For the dry mix, I use all-purpose flour, baking soda, and a pinch of salt. The baking soda makes the cookies rise. Finally, I add semi-sweet chocolate chips for sweetness and joy. If I want a crunch, I toss in chopped walnuts. They add a nice texture but are optional. If you want to swap brown sugar, you can use coconut sugar or honey. Both will work well. For a dairy-free option, replace the unsalted butter with coconut oil or a dairy-free spread. These changes still create tasty cookies. Feel free to experiment! {{ingredient_image_1}} 1. Preheat the oven and prepare the baking sheet. Start by setting your oven to 350°F (175°C). This step is key for even baking. Next, line a baking sheet with parchment paper. This keeps the cookies from sticking. 2. Creaming the butter and sugar. In a mixing bowl, combine 1/2 cup of softened unsalted butter and 1 cup of brown sugar. Use a mixer or a spoon to mix them together until the mixture is light and fluffy. This step adds air and makes the cookies soft. 1. Combining wet ingredients: bananas, egg, and vanilla. Add 2 ripe, mashed bananas, 1 large egg, and 1 teaspoon of vanilla extract to your creamed butter and sugar. Mix this until everything is well blended. The bananas will add moisture and flavor. 2. Incorporating dry ingredients. In another bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mix to the wet ingredients. Stir gently until just combined. Overmixing can make the cookies tough. 1. Portioning cookie dough and baking times. Using a tablespoon, scoop out rounded spoonfuls of dough. Place them on the prepared baking sheet, leaving space for spreading. Bake your cookies in the oven for 10-12 minutes. Watch for golden edges and soft centers. 2. Cooling the cookies properly. Once baked, remove the cookies from the oven. Let them cool on the baking sheet for 5 minutes. This helps them set. After that, transfer them to a wire rack to cool completely. Enjoy the warm, sweet smell filling your kitchen! To avoid overmixing, mix just until ingredients blend. When you overmix, cookies get tough. Use a spatula to fold in the flour gently. This keeps the cookies soft and tender. For chewy cookies, use more brown sugar and less flour. This adds moisture and makes them soft. If you like crispy cookies, add a bit more flour and bake a minute longer. This gives them a nice crunch. To boost flavor, try adding spices like cinnamon or nutmeg. A little zest from an orange or lemon adds brightness. You can also mix in some chopped nuts for extra crunch. Using high-quality chocolate chips is key. They melt better and taste richer. Look for semi-sweet or dark chocolate for a deeper flavor. Always choose chocolate that you enjoy eating on its own. This will make your cookies even more delicious! Pro Tips Use Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cookies will be. Look for bananas that are heavily speckled or even black for the best results. Chill the Dough: If you have time, refrigerate the cookie dough for about 30 minutes before baking. This helps the flavors meld and can improve the texture of the cookies. Experiment with Mix-ins: Feel free to customize your cookies by adding other mix-ins like dried fruit, coconut flakes, or different types of nuts for added texture and flavor. Store Properly: Keep your cookies in an airtight container at room temperature to maintain their softness and freshness. They can also be frozen for longer storage! {{image_2}} You can make a vegan version of banana chocolate chip cookies. To do this, swap the egg for 1/4 cup of unsweetened applesauce. Use plant-based butter instead of regular butter. This keeps the cookies moist and tasty while being egg-free and dairy-free. If you need a gluten-free option, try using a gluten-free all-purpose flour blend. Make sure it has xanthan gum for better texture. This will help the cookies stay soft and chewy without gluten. Adding nuts or dried fruits can make your cookies even better. Chopped walnuts add a nice crunch. You can also use pecans or almonds if you like. Dried fruits such as cranberries or raisins give a sweet and chewy bite. Experimenting with different types of chocolate can also change the flavor. Try dark chocolate chips for a richer taste. Milk chocolate adds extra sweetness, while white chocolate gives a creamy touch. Mix and match to find your favorite combo! To keep your banana chocolate chip cookies fresh, use an airtight container. This will help maintain their soft texture. A glass jar or plastic container works well. You can also layer the cookies with parchment paper to avoid sticking. If you want to save cookies for later, freezing is a great option. Place them in a freezer-safe bag or container. Make sure to remove as much air as possible. This keeps them from getting freezer burn. You can freeze the cookies for up to three months. Just thaw them at room temperature before enjoying. For the best taste, eat your banana chocolate chip cookies within a week. After that, they may start to lose their freshness. If stored properly, they can last longer, but the flavor may not be as good. Always check for any changes in smell or texture before eating. Can I use frozen bananas? Yes, you can use frozen bananas. Just thaw them first. Frozen bananas mash well. They also add a nice moisture to the cookies. This makes your cookies soft and tasty. What can I substitute for eggs? You can use applesauce instead of eggs. A quarter cup of applesauce works well. This keeps the cookies moist and helps them bind. You can also use flaxseed meal mixed with water. Mix one tablespoon of flaxseed with two and a half tablespoons of water. Let it sit for five minutes before adding it to the mix. Why are my cookies flat? Flat cookies can happen for a few reasons. One reason is using melted butter. Make sure your butter is softened but not melted. Also, check if your baking soda is fresh. Old baking soda may not rise well. Finally, try chilling the dough for 30 minutes before baking. How to fix dry cookie dough? If your dough is too dry, add a bit of milk. Start with one tablespoon at a time. Mix it in until the dough is moist. You can also add an extra mashed banana if you want more banana flavor. In this blog post, we explored how to make delicious banana chocolate chip cookies. We covered the key ingredients, step-by-step instructions, and useful tips for great cookies. You can even try variations for diet needs. Remember to have fun experimenting with flavors. Each cookie you bake offers a chance to learn and improve. With the right methods and creativity, you’ll bake cookies that everyone loves. Grab your ingredients and get baking!

Heavenly Banana Chocolate Chip Cookies

Delicious cookies made with ripe bananas and chocolate chips.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 2 pieces ripe bananas, mashed
  • 1 cup brown sugar
  • 1 2 unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 2 salt
  • 1 cup semi-sweet chocolate chips
  • 1 2 chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, combine the softened butter and brown sugar, and cream them together until light and fluffy.
  • Add the mashed bananas, egg, and vanilla extract to the butter mixture, and mix until well combined.
  • In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Fold in the chocolate chips and walnuts (if using).
  • Using a tablespoon, drop rounded spoonfuls of cookie dough onto the prepared baking sheet, leaving space between each for spreading.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers appear soft.
  • Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve the cookies warm, piled high on a beautiful plate, and dusted lightly with powdered sugar for an extra touch of sweetness. Enjoy with a glass of milk!
Keyword banana, chocolate chip, cookies

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