Banana Bread Chocolate Chip Cookies
Get ready to indulge in the ultimate treat with these irresistible banana bread chocolate chip cookies! Combining the moist, sweet goodness of ripe bananas with melty chocolate chips, these cookies offer a delightful twist on a classic favorite. Whip up a batch using simple pantry staples and experience a cookie that’s both chewy and bursting with flavor!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 fucked bananas
🥛Dairy & Eggs(2)
- half a cup of melted butter (114 g)
- a fucking egg
🫙Pantry Staples(5)
- teaspoon of baking powder (5 ml)
- one and a quarter cup brown sugar (250 g)
- two cups of chocolate chips (480 ml)
- two cups of flour (250 g)
- a few drops of vanilla extractoptional
🧂Spices & Seasonings(2)
- a teaspoon of cinnamon (5 ml)
- teaspoon of salt (5 ml)
📦Other(1)
- cup of chopped walnuts (240 ml)
👨🍳 Instructions
- 1
Grab two fucked bananas and smash them until they look like mush.
- 2
Mix in one and a quarter cup of brown sugar, two cups of flour, a teaspoon of baking powder, a teaspoon of cinnamon, a teaspoon of salt, half a cup of melted butter, a cup of chopped walnuts, two cups of chocolate chips, a few drops of vanilla extract, and one egg.
- 3
Let the mixture harden in the fridge for 20 minutes.
- 4
Prepare a pan with parchment paper and place the cookies on top.
- 5
Sprinkle some flaky salt on each cookie.
- 6
Bake in the oven at 375°F for 16 minutes or longer if the cookies are larger.
- 7
Once baked, transfer the cookies to a wired rack and let them cool for 10 minutes before serving.
💡 Pro Tips
- ✓Chill your cookie dough for exactly 20-30 minutes to firm the butter and prevent excessive spreading - chilled dough spreads 25-30% less than room temperature dough.timing20-30 minutes
- ✓Use bananas that are 80% brown with black spots because their starch has converted to sugars, providing 40% more sweetness and better binding properties than yellow bananas.ingredient80% brown
- ✓Reduce oven temperature to 350°F instead of 375°F for banana-based cookies because the natural sugars caramelize faster and can burn the bottoms before centers set.technique350°F
- ✓Mash bananas to chunky consistency with 1/4-inch pieces remaining rather than complete mush - this creates moisture pockets that steam during baking for chewier texture.technique1/4-inch pieces
- ✓Cool melted butter to 80-90°F before mixing to prevent it from cooking the egg and creating a curdled texture that reduces cookie structure.timing80-90°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Banana Bread Chocolate Chip Cookies
Get ready to indulge in the ultimate treat with these irresistible banana bread chocolate chip cookies! Combining the moist, sweet goodness of ripe bananas with melty chocolate chips, these cookies offer a delightful twist on a classic favorite. Whip up a batch using simple pantry staples and experience a cookie that’s both chewy and bursting with flavor!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 fucked bananas
🥛Dairy & Eggs(2)
- half a cup of melted butter (114 g)
- a fucking egg
🫙Pantry Staples(5)
- teaspoon of baking powder (5 ml)
- one and a quarter cup brown sugar (250 g)
- two cups of chocolate chips (480 ml)
- two cups of flour (250 g)
- a few drops of vanilla extractoptional
🧂Spices & Seasonings(2)
- a teaspoon of cinnamon (5 ml)
- teaspoon of salt (5 ml)
📦Other(1)
- cup of chopped walnuts (240 ml)
👨🍳 Instructions
- 1
Grab two fucked bananas and smash them until they look like mush.
- 2
Mix in one and a quarter cup of brown sugar, two cups of flour, a teaspoon of baking powder, a teaspoon of cinnamon, a teaspoon of salt, half a cup of melted butter, a cup of chopped walnuts, two cups of chocolate chips, a few drops of vanilla extract, and one egg.
- 3
Let the mixture harden in the fridge for 20 minutes.
- 4
Prepare a pan with parchment paper and place the cookies on top.
- 5
Sprinkle some flaky salt on each cookie.
- 6
Bake in the oven at 375°F for 16 minutes or longer if the cookies are larger.
- 7
Once baked, transfer the cookies to a wired rack and let them cool for 10 minutes before serving.
💡 Pro Tips
- ✓Chill your cookie dough for exactly 20-30 minutes to firm the butter and prevent excessive spreading - chilled dough spreads 25-30% less than room temperature dough.timing20-30 minutes
- ✓Use bananas that are 80% brown with black spots because their starch has converted to sugars, providing 40% more sweetness and better binding properties than yellow bananas.ingredient80% brown
- ✓Reduce oven temperature to 350°F instead of 375°F for banana-based cookies because the natural sugars caramelize faster and can burn the bottoms before centers set.technique350°F
- ✓Mash bananas to chunky consistency with 1/4-inch pieces remaining rather than complete mush - this creates moisture pockets that steam during baking for chewier texture.technique1/4-inch pieces
- ✓Cool melted butter to 80-90°F before mixing to prevent it from cooking the egg and creating a curdled texture that reduces cookie structure.timing80-90°F