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Banana Bread Chocolate Chip Cookies Recipe

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  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 1 hour (including chilling)
  • Yield: 12 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in the rich flavors of these Banana Bread Chocolate Chip Cookies, combining the moist sweetness of ripe bananas with the classic indulgence of semi-sweet chocolate chips. Browned butter adds a deep, nutty aroma, while rolled oats provide a satisfying texture. Perfectly soft with a golden edge, these cookies bring the best of banana bread and chocolate chip goodness in every bite.

Ingredients

Wet Ingredients

  • 113 g unsalted butter (½ cup)
  • 80 g ripe banana (~1 small banana)
  • ½ tsp vanilla extract

Dry Ingredients

  • 1 tsp ground cinnamon
  • 100 g light brown sugar (½ cup)
  • 50 g granulated sugar (¼ cup)
  • 130 g all-purpose flour (1 cup + 1 ⅓ tbsp)
  • 60 g rolled oats (⅔ cup)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Add-ins

  • 130 g semi-sweet chocolate chips or discs (¾ cup)

Instructions

  1. Brown the Butter: In a small saucepan over medium heat, melt the butter. Stir occasionally until it turns an amber color. Remove from heat and chill in the refrigerator for 10 minutes until cooled to about 90 g of browned butter remains. If less, add a little water to reach 90 g.
  2. Prepare Banana Mixture: In a medium bowl, mash the ripe banana with ground cinnamon until mostly smooth with a few lumps.
  3. Combine Wet Ingredients: Add the cooled browned butter, light brown sugar, granulated sugar, and vanilla extract to the mashed banana. Mix thoroughly until well combined.
  4. Add Dry Ingredients: Fold in the all-purpose flour, rolled oats, baking powder, baking soda, and salt using a rubber spatula. Mix gently until just a few streaks of flour remain.
  5. Incorporate Chocolate Chips: Fold the semi-sweet chocolate chips into the dough until no flour streaks are visible.
  6. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes and up to 48 hours to let flavors meld and dough firm up.
  7. Preheat Oven and Prepare Sheet: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  8. Scoop Cookies: Using a 3-tablespoon cookie scoop, portion heaping mounds of dough (about 80 g each) onto the prepared sheet, spacing them at least 2 inches apart to allow for spreading.
  9. Add Extra Chocolate (Optional): Optionally, press a few additional chocolate chips on top of each cookie for extra chocolatey appearance.
  10. Bake Cookies: Bake in the preheated oven for 12-14 minutes until the edges are golden brown but centers still look soft.
  11. Shape Cookies: Immediately after removing from the oven, gently swirl a bowl slightly larger than the cookies over them to encourage a more uniform, circular shape.
  12. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Notes

  • Brown butter gives a nutty depth that enhances the cookie flavor.
  • Chilling the dough intensifies flavors and helps control spreading during baking.
  • Make sure to allow enough space between cookies on the sheet to prevent sticking.
  • Spoonful size can be adjusted; smaller scoops will yield more cookies but thinner texture.
  • Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Find it online: https://dishmelt.com/banana-bread-chocolate-chip-cookies-recipe/