Banana Chocolate Chip Cookies

The combination of banana and chocolate is a scrumptious blend of flavors that will have people wanting these cookies as soon as they come out of the oven.  Think of the best banana nut bread studded with semisweet chocolate chips in the form of a cookie, that can be packed for lunches or enjoyed anytime of the day.  I love this duo of flavors because they really do complement one another.  For those days when you want a little something extra in a tender chocolate chip cookie, add some overrippened bananas and make this recipe.

The texture of the cookie is soft & cakey, not at all crisp & chewy like other chocolate chip cookies, but that's because we're after the same qualities of a good banana nut bread.  The dough itself is quite simple and straightforward.  You do have the option of using large semisweet chocolate chips or mini chips, but you can get away with using white chocolate or even bittersweet chocolate chopped into large chunks if you want to use bar chocolate.  Walnuts, macadamias or even pecans can be added to the dough, but keep in mind quantities and follow the recipe, or simply omit them if you don't want them.



For this cookie, it's good to have very ripe bananas that have a few spots here and there since they give the most flavor to any baked good.  When mashing the bananas, use either a fork, potato masher or a pastry cutter rather than a food processor.  The machine breaks down the banana too much and makes it a bit gluey,  not at all suitable for a cookie.

Let's bake!

The Ingredients

• 2 1/2 cups {365 g.} all-purpose flour
• 2 teaspoons {10 ml.} baking soda
• 1/2 teaspoon {2.5 ml.} fine sea salt
• 1 cup packed {220 g.} dark brown sugar
• 1/2 cup {105 g.} granulated sugar
• 2 sticks or 16 tablespoons {226 g.} unsalted butter, room temperature
• 2 large eggs, room temperature
• 2 teaspoons {10 ml.} pure vanilla extract
• 1 cup {230 g.} mashed banana, about 2 large bananas
• 1 cup or 4 oz. {110 g.} chopped walnuts, pecans or macadamias
• 2 cups {340 g.} semisweet chocolate chips

Equipment: 2” ice cream scoop, baking sheets lined with parchment or silpats

Yield: three dozen cookies

Center an oven rack 

Preheat to 375° F (191°C)

1. In a medium bowl, whisk to combine the all-purpose flour, baking soda and fine sea salt.  Keep ready.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until lightened and fluffy, about 3-4 minutes.  Stop and scrape the bowl & paddle at least once.
3. Add the eggs one at a time, letting each emulsify before adding the next.  Beat in the vanilla extract.  Stop the mixer and scrape down the bowl & paddle
4. On low speed, add the mashed banana and beat until combined.
5. Add the dry ingredients on low speed and beat until almost combined.  Add the chopped walnuts and chocolate chips.  
6. Beat until the dough is thoroughly combined.

Using a 2” ice cream scoop, portion out the dough onto prepared baking sheets, spacing 6 per half sheet.

Bake each sheet for approximately 10-12 minutes.

When baked, let the cookies sit on the baking sheet for about 2 minutes to firm up.  Gently remove them onto racks and cool completely.

The cookies will keep for 3-4 days in an airtight container.  

What I love about these tender cookies is that they can be used to make sandwich cookies if you feel like it  They're perfect for a scoop of vanilla ice cream in between two cookies, for an end of summer treat, but they're equally suitable for whoopie pies should you happen to like a fluffy marshmallow filling.  However you enjoy them, remember this recipe the next time you want the flavor and texture of a good banana nut bread in the form of a chocolate chip cookie.  

Enjoy with some milk!