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Banana Bread Chocolate Chip Cookies

These banana bread chocolate chip cookies combine the cozy flavor of classic banana bread with the soft, chewy texture of a cookie. Made with ripe banana, warm cinnamon, and melty chocolate chips, they are perfectly sweet and tender in the center.
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Ingredients

  • 1 stick unsalted butter melted and slightly cooled
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 medium ripe banana mashed
  • 1 tsp vanilla extract
  • 1 large egg yolk
  • 1⅓ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ⅔ cup chocolate chips plus extra for topping

Instructions

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
  • In a separate bowl, mash the banana until smooth. Add it to the butter mixture along with the vanilla extract and egg yolk. Gently mix until just combined—avoid overmixing to prevent incorporating too much air.
  • In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
  • Add the dry ingredients to the wet ingredients and mix until just combined.
  • Fold in the chocolate chips.
  • Scoop the dough into balls and place them on the prepared baking sheet. Top each dough ball with extra chocolate chips and gently press them into the surface.
  • Bake for 10–12 minutes, or until the edges are set and the centers are slightly soft.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
  • For flatter cookies, gently slam the pan on the counter once immediately after removing it from the oven.