If you only have one banana that's browning on your counter you have to try these cookies! They are Banana Chocolate Chip Cookies with sweet banana and chocolate in every bite.
If you have browning bananas and don't feel like making a classic banana bread, this recipe is for you! These cookies have hints of banana flavour throughout that pair so well with the chocolate.
For more banana recipes, try One Banana Banana Bread, One Banana Muffins, and Oatmeal Chocolate Banana Muffins.
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view the ingredients we’re using!
- Brown sugar – I used dark brown sugar for these cookies, but light brown works as well.
- Bananas – Make sure your bananas have lots of brown spots all over the skin. The riper the banana, the sweeter it'll be!
- Chocolate chips – I used semi-sweet chocolate chips. This will be added inside the batter and added on top as well! You can also use mini chips or dark chocolate chips.
- Eggs – Make sure they're at room temperature before beginning.
- Flour – I used all-purpose flour for this recipe.
- Vanilla – Using a high quality vanilla is always a good idea.
Step by step instructions
Here is how to make and bake these one banana chocolate chip cookies. You will need two trays lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1 - Prep. Line a baking tray with parchment paper and set aside. Mash the bananas in a large bowl and set aside to use later.
Step 2 – Brown the butter. Check the recipe card below on how to brown the butter. Allow it to cool as you prep the rest of your ingredients.
Step 3 – Mix together dry ingredients. In a medium bowl, add in all of the dry ingredients; flour, baking soda, baking powder, cornstarch, cinnamon, and salt. Stir together and set aside
Step 4 - Whisk together wet ingredients. In a large bowl, add in slightly cooled brown butter, brown sugar, and white sugar. Whisk together until well combined for 2-3 minutes. Then whisk in egg, egg yolk, vanilla, and mashed bananas for another 2-3 minutes.
Step 5 - Add in dry ingredients. Mix until a soft cookie dough forms. Don't over-mix! If your batter is super runny, allow it to sit on your counter for 5-10 minutes. The flour will hydrate during this time and thicken the cookie dough automatically
Step 6 - Add in chocolate chips. Add in the chocolate chips and mix to evenly distribute them.
Step 7 – Scoop and bake. Scoop the cookies about 2 inches apart from one another. I scooped 2 tbsp per cookie and like to use a cookie scooper for easier scooping. Gently flatten the cookies before baking. The cookies bake 6 at a time for about 14-16 minutes, or until the edges are a light golden brown. The middle may still look soft and underbaked, but the cookies will continue to bake as it sits on the hot tray.
These cookies are best enjoyed fresh or next day. Store these cookies in an airtight container for up to 3 days or in the fridge for a week.
Expert Baking Tips
Here are a few baking tips from my kitchen to yours
- Don’t over mix the dough once the dry ingredients are added. If you over mix, the dough will appear more dry and tough.
- Make sure to use super ripe bananas. The riper the banana, the sweeter the cookies. The more black on the banana peels, the better!
FAQ
Do I have to brown the butter?
No! I highly recommend you do though.
Check out more banana recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
One Banana Chocolate Chip Cookies
Ingredients
- 1/2 cup mashed bananas 1 large banana
- 1/2 cup + 2 tbsp butter unsalted butter melted and browned
- 1/2 cup dark brown sugar
- 1/4 white sugar
- 1 tbsp vanilla
- 1 large egg* room temperature
- 1 large egg yolk room temperature
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3/4 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉. Line two baking trays with parchment paper and set aside.
- Brown the butter: In a medium sized saucepan, add the butter and melt it on medium heat. Once it melts, it will crackle, then become foamy – continue stirring the butter to prevent burning. The butter will then go from melted to golden brown within a few minutes, and you'll know it's almost done when the aroma of browned butter arrives and you see golden specks on the bottom of your pot. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl to cool for 20 minutes while you prep the rest of the ingredients.1/2 cup + 2 tbsp butter unsalted butter
- In a medium bowl, add in all-purpose flour, cinnamon, baking soda, baking powder, cornstarch, and salt.2 cups all-purpose flour, 1 tbsp cornstarch, 1 tsp baking soda, 1/4 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp salt
- In a large bowl, add in slightly cooled brown butter, brown sugar, and white sugar. Whisk together until well combined. Then mix in egg, egg yolk, vanilla, and mashed bananas.1/2 cup mashed bananas, 1/2 cup + 2 tbsp butter unsalted butter, 1/2 cup dark brown sugar, 1/4 white sugar, 1 tbsp vanilla, 1 large egg*, 1 large egg yolk
- Add the dry into the wet. Using a spatula, mix until a soft cookie dough forms. Don't over-mix! If your batter is runny, allow it to sit on your counter for 5-10 minutes. This will allow the flour to hydrate and thicken the cookie dough before scooping.
- Add in the chocolate chips and mix a few more times.3/4 cups semi-sweet chocolate chips
- Scoop the cookies (About 2 tbsp of cookie dough at a time) onto the prepared baking tray placing them about 2 inches apart from one another. Gently flatten the cookies before baking as they do not spread a lot. Bake 6 at a time for 14-16 minutes or until the edges are a light golden brown. The middle may look soft and underbaked, but it will continue to bake as it sits on the hot tray.
- Store these cookies on your counter for a day, in an airtight container for up to 3 days, or in the fridge for a week. You can also freeze the cookies and thaw in the microwave if you like.
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