Banana Chocolate Chip Cookies Chewy
Chewy banana chocolate chip cookies with crisp edges, a fudgy center, and a banana-bread-meets-cookie vibe—built on measured banana, brown sugar, and cinnamon for true bakery flavor.
Equipment
- large bowl
- Spatula
- Cookie sheet
- Parchment Paper
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
Mix the wet base
- In a large bowl, combine the melted butter, brown sugar, and mashed banana. Mix until glossy and fully unified.
- Add the egg yolk and vanilla extract, then mix until the mixture thickens slightly.
Fold in the dry ingredients
- Add the flour, salt, baking soda, and cinnamon. Stir just until no dry streaks remain—stop as soon as it comes together to avoid over-developing gluten.
- Fold in the chocolate chips gently to keep the dough tender.
Rest the dough while the oven heats
- Cover the dough and let it rest for about 15 minutes while the oven preheats. This short hydration helps the cookies bake up chewier.
Scoop, bake, and cool
- Line a cookie sheet with parchment paper and preheat the oven to 350°F. Once preheated, scoop 1-ounce dough balls and space them about 2 inches apart.
- Bake for 10 to 11 minutes, until the edges are set and the tops look puffed, but the centers still look slightly underbaked.
- Let the cookies cool before eating—they finish setting as they cool, which locks in that chewy center.
Notes
Measurement tip: Treat the “1/4 cup” mashed banana as a rule. Too much banana adds excess moisture and pushes the texture toward cakey or rubbery.
Mixing tip: Once the flour goes in, stir only until you no longer see dry streaks to avoid tough cookies from gluten development.
Butter option: If using butter, you can brown it until golden and nutty, then stir the cinnamon into the warm fat before mixing for deeper flavor.
Baking tip: Pull the cookies when the centers still look slightly underbaked; they set up as they cool and stay gooey and chewy.
Serving idea: Finish with a pinch of flaky sea salt to deepen the chocolate flavor.
Storage: Store airtight at room temperature for 2 to 3 days. Adding a piece of bread to the container helps prevent the cookies from getting overly soft.
Freezing dough: Scoop into balls, freeze on a tray until firm, then transfer to a sealed bag. Bake from frozen at 350°F, adding time as needed until edges are set and centers still look slightly underbaked.
Freezing baked cookies: Cool completely, wrap tightly, freeze, then thaw at room temperature. A brief warm-up helps bring back the fresh-baked gooey center.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.