Banana Chocolate Chip Cookie
These Banana Chocolate Chip Cookies are like if chocolate chip cookies and banana bread combined. They are perfectly soft, nutty and deliciously banana-like. And they couldn’t be simpler to make.
Servings: 16 cookies
Cost: $9
Ingredients
- 1/2 cup mashed banana (from 2 bananas)
- 2/3 cups firmly packed brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter melted
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups all purpose flour
- 4 ounces dark chocolate chunks or chocolate chips chopped
- 1/3 cup walnuts finely chopped
Instructions
- In a large bowl, add the mashed banana, brown sugar, sugar and melted butter. Whisk until smooth. Don’t be shy to break up any banana bits as you’re whisking. You want it pretty smooth. Add in the baking soda and salt. Mix again.
- Add the flour and, switching to a spatula, fold it in. Pour in the chocolate chunks or chips and walnuts. Fold them in until combined. Cover with plastic wrap and transfer to the fridge to chill for 1 hour.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment. Scoop out 6 balls of dough and roll each one in between your palms. Space them about 3 inches apart. Bake them in the oven for 10 to 12 minutes, until the edges are medium golden brown. Repeat with the remaining cookie dough. The cookies will be a bit puffy and will fall as they cool. Allow them to cool for about 10 minutes.
Notes
Tips and Tricks
- I like to use moderately ripe bananas. Not super ripe, brown bananas but ones that have those little freckles and brown spots.
- These cookies freeze like a dream. Here is an entire post about freezing cookie dough!
- I like to chop the walnuts pretty finely. It makes for a more satisfying bite.
Nutrition
Calories: 102kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 142mg | Potassium: 48mg | Fiber: 1g | Sugar: 4g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg