In the bustling streets of a sun-kissed tropical town, I stumbled upon an irresistible aroma wafting through the air—a sweet, mischievous melody of bananas and chocolate calling my name. This enchanting blend reminded me of summer days spent lounging in the shade, armed with nothing but laughter, friends, and the promise of delicious treats. Get ready to embark on a spirited journey as we whip up a batch of Soft and Chewy Banana Chocolate Chip Cookies that will transport your taste buds right to that charming street corner.
Why make this recipe?
Because life is too short to settle for ordinary cookies! These Soft and Chewy Banana Chocolate Chip Cookies offer the perfect fusion of comfort and nostalgia in every bite—a delightful way to turn your humble kitchen into a vibrant, bustling bakery. Imagine a gooey center with a slight chew that explodes with chocolatey goodness and a hint of banana sweetness. It’s not just a cookie; it’s an experience! Plus, this recipe takes advantage of those overripe bananas languishing on your countertop, transforming them into something extraordinary. No waste here, my friends!
How to make Soft and Chewy Banana Chocolate Chip Cookies
Ingredients:
- 1 small overripe banana, mashed (it should measure 1/4 cup—if it’s more, just discard the overflow)
- 1/2 cup vegetable oil or melted butter
- 1 cup light brown sugar, packed
- 1 egg yolk*
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2/3 cup chocolate chips
Directions:
- In a large bowl, bring together the melted butter (or oil), brown sugar, and mashed banana in a jubilant swirl. Mix until they embrace like long-lost friends.
- Add the egg yolk and vanilla extract, giving those ingredients a vigorous stir until they unify in glorious harmony.
- Time to dust the mixture with flour, salt, baking soda, and cinnamon. Channel your inner pastry artist and stir until you achieve a beautiful, streak-free blend.
- Now, fold in the delightful chocolate chips as if you’re scattering stars across the night sky. Cover the bowl to let this masterpiece rest while you preheat the oven (the dough wants to hydrate, just like we do on a hot summer day).
- Line a cookie sheet with parchment paper and crank that oven up to 350°F. Once it’s toasty, use a cookie scoop or spoon to plop down about 1-inch balls of dough, preserving a generous 2-inch space between each like they’re waiting in line for an adventure. Don’t panic if the dough feels a bit wet; it’s just its personality shining through!
- Bake those golden dreams for 10 to 11 minutes, or until the edges are perfectly set, and the centers have that alluring underbaked bounce. Let them cool (if you can resist!) because they’ll be molten loveliness inside.
How to serve Soft and Chewy Banana Chocolate Chip Cookies
Serve these cookies warm, straight from the oven, perhaps with a scoop of vanilla ice cream on the side. For extra flair, drizzle some chocolate sauce on top and sprinkle a pinch of sea salt! If you’re feeling fancy, pair your cookies with an exotic tea or a rich cold brew coffee—the ultimate culinary passport to paradise.
How to store Soft and Chewy Banana Chocolate Chip Cookies
These cookies are perfect for sharing! But if you find yourself alone (insert dramatic sigh), store them in an airtight container at room temperature for up to a week. For ultimate freshness, pop them in the freezer, where they can hold their chewy charm for up to three months.
Tips to make Soft and Chewy Banana Chocolate Chip Cookies
- Don’t be shy with the chocolate chips! Go wild and throw in some chopped nuts or dried fruit for an added layer of texture and flavor.
- To ensure optimal softness, take them out of the oven when they’re just barely setting in the centers. Trust me; there’s magic in that underbaked moment!
- Use a kitchen scale for precise measurements—baking is a science, after all!
Variations
Feeling adventurous? Try subbing in different types of chocolate—dark chocolate for a bold flair or white chocolate for a sweeter treat. For a hint of the tropics, toss in some shredded coconut!
FAQs
Q: What if I don’t have an overripe banana?
A: No worries! While the recipe shines with that signature banana sweetness, you can use a regular banana. Just mash it to the same measurement and slightly adjust the sugar to taste.
Q: Can I use whole eggs instead of just the yolk?
A: Absolutely! Using a whole egg can change the texture a bit, making your cookies more cakey. But, hey, if that’s your vibe, go for it!
Q: How do I know when the cookies are done?
A: Keep an eye on those edges! They should be set while the center still holds that luscious underbaked quality. A soft touch test will be your best friend here!
So grab your apron, channel your inner wanderlust, and dive into this delightful cookie escapade that celebrates flavor, memory, and sheer delicious joy! Happy baking, fellow adventurers!
Soft and Chewy Banana Chocolate Chip Cookies
Ingredients
Method
- In a large bowl, mix together the melted butter (or oil), brown sugar, and mashed banana until well combined.
- Add the egg yolk and vanilla extract, mixing until fully incorporated.
- Sift in the flour, salt, baking soda, and cinnamon, stirring until the mixture is well blended and streak-free.
- Fold in the chocolate chips gently.
- Cover the bowl and let the dough rest while preheating the oven to 350°F.
- Line a cookie sheet with parchment paper and scoop about 1-inch balls of dough onto the sheet, leaving 2 inches of space between each.
- Bake for 10 to 11 minutes, or until the edges are set and the centers are slightly underbaked.
- Let the cookies cool on the sheet before transferring them to a wire rack.