These Chewy Banana Chocolate Chip Cookies have a golden edge, a chewy center, and a perfect balance of sweetness from the banana and milk chocolate chips. They’re a delicious twist on the classic chocolate chip cookie we all know and love!
Ingredients & Substitutions
- Butter: Melting the butter before mixing it with the other ingredients helps make these cookies crispy. Normally, cookies use softened butter, but melting it helps the dough spread more as it bakes, giving the cookies that crispy edge while still keeping the center chewy. I prefer unsalted butter, but salted butter works, too, you just may want to lessen the amount of salt.
- Sugar: I used both granulated sugar and brown sugar in these cookies. Using both helps make the cookies taste just right. Granulated sugar makes them crispy, while brown sugar adds moisture and extra flavor. If you use just one, they will still taste good, but the texture might be different. If you want chewier cookies, you can use all brown sugar, or all granulated sugar for a crispier bite. Either way, they will be a little different from the original recipe!
- Banana: For a banana flavor in each bite, mash one ripe banana. Overripe bananas work great because they are sweeter and mash more easily in the dough.
- Cornstarch: For these crispy cookies, I wanted the outside crispy, but still keep the center chewy. That is where cornstarch comes in. If you leave it out, the cookies might spread too much and not be as soft in the middle.
- Chocolate Chips: I used milk chocolate chips because they add a smooth, creamy sweetness that goes really well with the banana. But if you like a richer, less sweet flavor, you can definitely use semi-sweet chocolate instead! I think dark chocolate chips would be delicious, too.
Do Banana Chocolate Chip Cookies Have Eggs?
Nope, I didn’t forget the eggs! This recipe doesn’t use eggs because the mashed banana helps bind the ingredients and adds moisture, just like eggs would. The banana also adds extra flavor and texture, making the cookies soft in the center and crispy on the outside without needing eggs. I talk all about how bananas can be an egg substitute ⬅️ here!
How To Freeze Cookie Dough For Later
I love freshly baked cookies, and to enjoy one (or the whole batch!) whenever the craving hits, freeze the dough for later! To freeze, scoop the dough with an ice cream scoop and place the dough balls close together on a lined baking sheet. Freeze for about 30 minutes, or until they’re very cold. Then transfer the dough balls into a freezer-safe plastic bag or airtight container. When you’re ready to bake, thaw the dough overnight, or bake them straight from frozen—just add 3-5 extra minutes to the baking time!
How To Store Chewy Banana Chocolate Chip Cookies
To keep these banana chocolate chip cookies fresh, store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies.
Can I Freeze Baked Cookies?
Absolutely! To freeze baked cookies, place them on a cookie sheet and freeze for 30 minutes. Then, transfer them to an airtight container or a freezer bag with the air removed. Freeze for up to 3 months! For more tips, check out my Guide to Freezing, Baking, and Storing Cookies.
Chewy Banana Chocolate Chip Cookies
Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, melted
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- ¼ cup (56 g) mashed banana, about 1 small banana
- 1 teaspoon vanilla extract
- 1 ½ cups (187.5 g) all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup (126 g) milk chocolate chips
Instructions
- Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the melted butter, brown sugar, and granulated sugar. Stir until fully combined.
- Add the mashed banana and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the chocolate chips.
- Using a 2-tablespoon scoop, drop dough onto the lined baking sheet, spacing each about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown. The centers may appear soft but will set as they cool.
- Let cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
I love the crispy edges on these cookies. They have a delicious balance of chocolate and banana.
Elizabeth
I love a crispy cookie, and these are super easy and delicious!
Annabelle
If you need a quick snack or treat to share, make these cookies!
Bella
I like that these have just the right amount of banana flavor, not too much. They are great.
Stephanie
These cookies are a wonderful mix of crispy and chewy! I love the banana flavor in there, too.
