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Chewy Banana Bread Chocolate Chip Cookies

Chewy Banana Bread Chocolate Chip Cookies Made Easy

These Chewy Banana Bread Chocolate Chip Cookies combine the comfort of banana bread with gooey chocolate chips, making them a perfect snack.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 0.5 cups Butter Melted and cooled slightly to avoid spreading.
  • 0.75 cups Brown Sugar Can substitute with granulated sugar.
  • 1 small Ripe Banana Must be overripe with dark spots; approximately 1/3 cup mashed.
  • 1 large Egg Yolk Avoid using whole eggs for a denser cookie.
  • 1 teaspoon Vanilla Extract Preferably pure vanilla extract.
  • 0.25 teaspoon Salt Essential for flavor enhancement.
  • 1 teaspoon Baking Soda Ensure freshness for optimal rise.
  • 0.25 teaspoon Ground Cinnamon Optional based on preference.
  • 1 cups All-Purpose Flour Avoid overmixing to prevent toughness.
  • 0.75 cups Chocolate Chips Options include semi-sweet or dark chocolate.
  • 0.5 cups Walnuts Optional; can omit for a nut-free version.

Equipment

  • Mixing bowl
  • saucepan
  • Whisk
  • spatula
  • Cookie scoop
  • baking sheets
  • Parchment paper

Method
 

Step‑by‑Step Instructions for Chewy Banana Bread Chocolate Chip Cookies
  1. Melt ½ cup of butter in a small saucepan over low heat until just melted, cool slightly, then stir in ¾ cup of brown sugar until smooth.
  2. Add 1 mashed ripe banana, 1 egg yolk, and 1 teaspoon of vanilla to the mixture and mix until fully incorporated.
  3. In a separate bowl, whisk together 1 teaspoon of baking soda, ¼ teaspoon of salt, and 1 cup of flour; fold into wet ingredients until just combined.
  4. Fold in ¾ cup of chocolate chips and optional chopped walnuts until evenly distributed.
  5. Cover dough with plastic wrap and refrigerate for at least 30 minutes.
  6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Scoop the dough onto the prepared sheets, spacing them 2 inches apart.
  8. Bake for 10-12 minutes until edges are golden brown and centers are slightly underbaked.
  9. Cool on sheets for 2 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 21gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 90mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg

Notes

For best results, use overripe bananas and ensure melted butter is cooled before mixing. Chilling the dough is crucial for the ideal chewy texture.

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