Chocolate Chip Banana Cookies

These Chocolate Chip Banana Cookies are the perfect combination of soft, chewy cookies and the natural sweetness of ripe bananas. They are a great way to use up overripe bananas, and the addition of chocolate chips makes them irresistible! Whether you enjoy them as a snack, dessert, or treat for lunchboxes, these cookies are sure to become a family favorite.

Why You’ll Love This Recipe:

• Banana Flavor: The natural sweetness and moisture of ripe bananas give these cookies a soft texture.
• Chewy & Soft: These cookies stay wonderfully soft and chewy thanks to the banana.
• Quick & Easy: Ready in under 30 minutes with simple ingredients.
• Perfect for Snack Time: Delicious for a quick treat or dessert.

Ingredients You’ll Need:

• 2 ripe bananas (the riper, the better)
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar (packed)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups chocolate chips (milk, dark, or semi-sweet)

Tools You’ll Need:

• Mixing bowls
• Electric mixer (optional, but helpful)
• Baking sheet
• Parchment paper or silicone baking mat

How to Make Chocolate Chip Banana Cookies:

Step 1: Prepare the Dough

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. In a large mixing bowl, mash the ripe bananas until smooth. Set aside.
3. In another bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
4. Beat in the egg and vanilla extract until combined. Add the mashed bananas and mix until smooth.

Step 2: Add the Dry Ingredients

1. In a separate bowl, whisk together the flour, baking soda, and salt.
2. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Step 3: Add the Chocolate Chips

1. Fold in the chocolate chips, ensuring they’re evenly distributed throughout the dough.

Step 4: Scoop and Bake

1. Drop spoonfuls of dough (about 1 tablespoon each) onto the prepared baking sheet, spacing them about 2 inches apart.
2. Bake for 10-12 minutes, or until the edges are lightly golden and the center is set. The cookies will firm up as they cool.

Step 5: Cool and Enjoy!

1. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

What to Serve With These Cookies:

• A Glass of Milk: The classic pairing for chocolate chip cookies.
• Banana Ice Cream: Pair these cookies with banana ice cream for a fun dessert.
• Coffee or Tea: Enjoy these cookies with your morning cup of coffee or afternoon tea.

Tips for Success:

• Ripe Bananas: Make sure your bananas are very ripe; the riper they are, the sweeter and more flavorful your cookies will be.
• Do Not Overmix: Mix the dry ingredients into the wet just until combined to avoid tough cookies.
• Adjust Sweetness: If you prefer a less sweet cookie, reduce the amount of sugar slightly.

Storing & Reheating:

• Store: Keep cookies in an airtight container at room temperature for up to 4-5 days.
• Freeze: Freeze the cookies in an airtight container for up to 3 months.
• Reheat: Warm them in the microwave for 10-15 seconds for a freshly-baked feel.

Frequently Asked Questions:

Can I use whole wheat flour? Yes, you can substitute half or all of the all-purpose flour with whole wheat flour for a heartier texture.

Can I add nuts to these cookies? Absolutely! Walnuts or pecans would be a great addition to the dough if you enjoy nuts in your cookies.

Can I make these cookies gluten-free? Yes, you can use a gluten-free all-purpose flour blend to make these cookies gluten-free.

Conclusion:

These Chocolate Chip Banana Cookies are soft, chewy, and packed with flavor. The combination of ripe bananas and chocolate chips creates the perfect treat that’s both indulgent and a great way to use up overripe bananas!

Preparation Time: 10 minutes
Cooking Time: 10-12 minutes
Cuisine: American

Nutritional Information (Per Cookie):
Calories: 180 | Protein: 2g | Carbohydrates: 30g | Fat: 7g | Fiber: 2g | Sodium: 100mg

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