Banana Chocolate Chip Cookies

"Use a very ripe banana; cookies are better the second day."
 
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Ready In:
1hr
Ingredients:
11
Yields:
4 dozen cookies, about
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ingredients

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directions

  • Position rack in center of oven; preheat oven to 350°.
  • In a bowl, whisk the flour, oats, baking soda, and salt until combined; set aside.
  • Grease a baking sheet with butter; set aside.
  • In a big bowl, beat the butter and shortening, using an electric mixer on medium speed, until softened and of a uniform color, about 1 minute.
  • Beat in both sugars until fluffy but still a little grainy, about 1 minute.
  • Beat in the mashed banana and vanilla; remove beaters.
  • Stir in flour mixture using a wooden spoon or rubber spatula until a soft, wet dough forms.
  • Stir in chocolate chips, just until evenly distributed.
  • Drop high, rounded teaspoonfuls of the dough onto prepared sheet, spacing mounds about 1 ½ inches apart.
  • Bake for about 12 minutes, until bumpy and lightly browned.
  • For best results, rotate the baking sheet back to front halfway through the baking process.
  • Cool cookies for 2 minutes on baking sheet; transfer cookies to wire rack to cool completely.
  • Cool the baking sheet for 5 minutes before making additional cookies.
  • *Banana Cherry Chocolate Chip Cookies—decrease the chocolate chips to 1 ½ cups; stir in 1 ½ cups dried cherries with the chips; proceed as directed.
  • *Banana Macadamia White Chocolate Chip Cookies—substitute 1 ½ cups chopped unsalted macadamia nuts and 1 ½ cups white chocolate chips for the chocolate chips; proceed as directed.
  • *Banana Nut Chocolate Chip Cookies—decrease chocolate chips to 1 ½ cups; add 1 ½ cups chopped walnuts or pecans with the chips; proceed as directed.
  • *Banana White Chocolate Chip Cookies—substitute 3 cups white chocolate chips for the chocolate chips; proceed as directed.
  • *Tropical Chocolate Chip Cookies—substitute rum extract for the vanilla extract; decrease the chocolate chips to 1 ½ cups; add 1 cup chopped dried pineapple and ½ cup sweetened shredded coconut with the chips; proceed as directed.

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Reviews

  1. I have no idea if these are better the 2nd day because they are sooo amazing I had to review them immediately. I ate three before the 2nd batch had come out of the oven! I only made half the recipe. The instructions are excellent and the cookies are delicious. I used all butter instead of shortening. My banana was so ripe it was practically fermenting. I don't use chocolate chips but make my own (better chocolate and nice variety of sizes). I used 100 grams of 70%cocoa chocolate and it was perfect. Excellent recipe, will make again. Thanks for posting!
     
  2. These were good but I guess I wanted or expected more of a banana flavor. I only used half the amount of chocolate chips, looked like a lot then, but they really overpowered everything. I wasn't sure how to get in more banana without messing it all up so if I do this one again I may have to play with it. Thanks NurseDi!
     
  3. These cookies are amazing! I won't know if they're better the next day because they won't last that long. I especially like that they don't have that cake-like texture that is so typical of banana cookies. I've already passed the recipe on to my cousin because she loved them too. I only used two cups of chocolate chips because that was all I had and we thought that was plenty. Thanks for posting my new favorite cookie recipe.
     
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