- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 16 cookies
- Category: dessert
- Method: oven
- Cuisine: american
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 16 cookies
- Category: dessert
- Method: oven
- Cuisine: american
Soft and Chewy Banana Chocolate Chip Cookies
Ingredients
- 1 small overripe banana, mashed (it should measure 1/4 cup–if it’s more just discard the overflow)
- 1/2 cup vegetable oil or melted butter
- 1 cup light brown sugar, packed
- 1 egg yolk*
- 1 teaspoon vanilla extract
- 1 1/3 cups all purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2/3 cup chocolate chips
Instructions
- In a large bowl, combine the melted butter, brown sugar, and mashed banana. Mix to combine.
- Add the egg yolk and vanilla extract. Mix well.
- Add the flour, salt, baking soda, and cinnamon. Stir until combined and no streaks of flour remain.
- Last, fold in the chocolate chips. Cover and set aside to let the flour hydrate in the dough while the oven preheats, about 15 minutes.
- Line a cookie sheet with parchment paper and preheat the oven to 350°F. Once the oven is preheated use a cookie scoop or a spoon to scoop out about 1 inch dough balls, placing them about 2 inches apart on the prepared cookie sheet. The dough will be a little wet! Bake for 10 to 11 minutes or until the edges are set and the cookies have puffed up, but the middles are still underbaked.
- Allow to cool before eating!
Notes
- If you’d like to make these cookies vegan, I’ve had success swapping out the egg yolk for 1 1/2 teaspoons ground flaxseed mixed with 2 Tablespoons of cold water. Let the flax egg sit for 5 minutes to congeal before using in the recipe in place of egg yolk!
Find it online: https://bromabakery.com/banana-bread-chocolate-chip-cookies/