Delicious banana cookies studded with chocolate chips. Soft, fluffy and loved by everyone :). They are easy to make, use simple ingredients and are a great way to use up ripe bananas. Instead of chocolate chips, you can use good-quality milk chocolate and chop it into small pieces. This recipe is also worth saving if you cannot tolerate eggs – in these cookies, banana takes on the role of the egg.
Makes 25 cookies.
Ingredients for banana chocolate chip cookies:
- 115 g butter
- 80 g light brown sugar
- 40 g caster sugar
- 1 ripe banana (medium or large)
- 1 teaspoon vanilla extract
- 200 g plain flour
- ½ teaspoon baking soda
- a pinch of salt
- 100 g milk chocolate chips
All ingredients should be at room temperature. Mash the banana with a fork.
Place the butter and both sugars in the bowl of a mixer and beat until pale and fluffy. Add the mashed banana and vanilla extract and mix until combined. Add the flour mixed with the baking soda and salt and mix until a dough forms. Fold in 80 g of the chocolate chips, reserving the remaining 20 g for the tops of the cookies.
Line a baking tray with baking paper. Scoop tablespoonfuls of dough onto the tray, leaving space between them. Press the remaining chocolate chips onto the tops of the cookies.
Bake at 175°C for 8–10 minutes, or until the edges are lightly golden. Remove from the oven and cool on a wire rack.
Store the banana chocolate chip cookies in an airtight container or tin at room temperature for up to 7 days.
Enjoy!
Recipe source: I Am Baker.
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