All the delicious flavours of banana bread inside these soft and chewy banana bread double chocolate cookies! This is the recipe to make when you have leftover bananas but want to switch recipes up instead of making banana bread.
I knew after making my viral Banana Bread Chocolate Chip Cookies that I would have to make a chocolate version soon.
These cookies are so delicious and mega fudgy. If you love chocolate banana bread, this one’s for you!
Why this recipe works
Easy to make – 11 ingredients with no chill time or electric mixer needed.
Leftover bananas – It is THE recipe to make when you’ve got that one browning banana on your countertop!
Chocolate – The perfect recipe to make for any of my chocolate banana bread lovers just like me.
Soft for days – Just like banana bread, these banana bread chocolate cookies stay soft for days. They can also be frozen!
Baking soda – Helps create those crisp edges with soft centers.
Bananas – Make sure it is overripe and has lots of brown spots on the banana peel. This will ensure maximum sweetness. The mashed banana ended up being about 1/2 of a cup!
Butter – Just like in most banana bread recipes, I used butter in these cookies. This will give you that rich taste and feel banana bread has.
Egg yolk – Pull this out 2 hours before baking.
Step by step instructions
Step 1: Whisk wet ingredients. In a large bowl, combine the melted butter, brown sugar, and white sugar. Whisk, there will be banana clumps and that is ok.
Step 2: Add the egg yolk and vanilla extract. Continue whisking.
Step 3: Add in dry ingredients. Fold in the flour, cocoa powder, baking soda, and salt. Stir just until no streaks of flour remain. Gently mix in chocolate chips.
Step 4: Scoop and bake. Using an ice cream scoop, place 6 cookies on the tray at a time. Bake for 10 to 11 minutes or until the edges are set and middles look underbaked.
I like to sprinkle a dash of sea salt on top, but this is optional. Cool the cookies on a wire rack and enjoy!
Expert Baking Tips
- Use an overripe banana: This will bring you soft cookies and maximize natural sweetness!
- Use fresh bananas, not frozen: I’ve made this recipe from both fresh and frozen bananas. In my experience, the frozen banana cookies flatten out and don’t give you that ‘chew’ we want.
Can I use frozen bananas?
I don’t recommend this! I tried using frozen bananas and my cookies turned out flat.
My cookies aren’t spreading?
You may of used to much flour. Gently press the cookies down with a flat surface and continue baking until they are ready.
What kind of cocoa powder should I use?
Dutch or natural!
Check out these recipes
- Cinnamon Apple Oatmeal Cookies
- Nutella Pumpkin Cookie Bars
- Chocolate Espresso Walnut Cookies
- Apple Pumpkin Crumble Cake
Double Chocolate Banana Bread Cookies
- Preheat oven to 375℉/190℃. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the melted butter and sugars until combined. Add the mashed banana, egg yolk and vanilla and continue whisking. It's ok if there are chunks, that's due to the banana!1/2 cup butter, 1/4 cup white sugar, 1/3 cup light brown sugar, 1 banana, 1 egg yolk, 1 tbsp vanilla
- Add in flour, cocoa powder, baking soda, and salt. Using a spatula, gently fold until no flour streaks appear.1/2 cup natural unsweetened cocoa powder, 1 1/4 cups all-purpose flour, 3/4 tsps baking soda, 1/4 tsp salt
- Toss in the chocolate chips and continue mixing.1/2 cup semi-sweet chocolate chips
- Using a large cookie scoop (2 or 3 tbsp), scoop 6 cookies onto the prepared baking mat, about 2 inches apart.
- Bake for 13-15 minutes. The cookies will be ready when the edges are set but the middle looks soft.
- Add sea salt on top along with extra chocolate chips (optional). Allow to sit on the tray for 10 minutes after baking before transferring to a wire rack.