Description
Sweet banana bliss meets chocolate chip cookie magic in this irresistible treat. Moist banana bread flavors meld with classic cookie texture, creating a delightful dessert you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1/2 cup (113 grams) cooled, just melted butter
- 1 small ripe banana, mashed
- 1/2 cup (100 grams) packed light brown sugar
- 1 egg yolk
- 1 cup (125 grams) all-purpose flour
- 1/2 cup (85 grams) dark chocolate chips
Flavor Enhancers:
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
Optional Add-ins:
- 1/4 cup (30 grams) chopped walnuts
Instructions
- In a spacious mixing vessel, amalgamate the cooled, liquefied butter with brown sugar, creating a harmonious blend. Integrate the mashed banana thoroughly, ensuring complete incorporation.
- Whisk in the egg yolk and vanilla extract until the mixture achieves a uniform consistency. Sprinkle salt, baking soda, and cinnamon into the wet ingredients, stirring meticulously.
- Gently fold flour into the mixture, working until a smooth dough forms. Distribute chocolate chips and walnuts evenly throughout the mixture.
- Seal the dough container and refrigerate for precisely 60 minutes, allowing flavors to meld and texture to develop optimally.
- Heat the oven to 350°F. Cover two baking sheets with parchment paper, creating a non-stick surface.
- Utilize a 1.5 oz cookie scoop to portion dough onto prepared sheets, maintaining a 2-inch separation between each cookie. For enhanced chocolate intensity, strategically place additional chocolate chips atop each dough mound.
- Bake for 10-12 minutes until edges transform to a golden hue and centers remain slightly tender. Allow cookies to rest on baking sheets for two minutes before transferring to a cooling rack.
Notes
- Chill the dough for at least an hour to develop deeper flavors and create a more chewy, rich texture that enhances the cookie’s overall taste.
- Mash bananas thoroughly to ensure smooth consistency, preventing large banana chunks from disrupting the cookie’s delicate structure.
- Experiment with nut alternatives like pecans or almonds if walnuts aren’t your favorite, maintaining the same quantity for balanced crunch and texture.
- For gluten-sensitive individuals, swap regular flour with a 1:1 gluten-free baking blend to make these cookies celiac-friendly without compromising taste or texture.
- Prep Time: 1 hour 15 minutes
- Cook Time: 10-12 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 170 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg