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Decadent Banana Bread Chocolate Chip Cookies

Decadent Banana Bread Chocolate Chip Cookies You’ll Crave

These decadent banana bread chocolate chip cookies blend sweet flavors and chewy texture for a perfect treat.
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Prep Time 15 minutes
Cook Time 11 minutes
Resting Time 15 minutes
Total Time 41 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Ripe Bananas Use very ripe ones with brown spots for the best flavor.
  • ⅓ cup Vegetable Oil Feel free to substitute with melted butter for a richer taste.
  • ¾ cup Brown Sugar C&H brand is recommended for optimal sweetness.
  • 1 large Egg Yolk Serves as a binding agent to hold everything together.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for a richer flavor.
  • 1½ cups All-Purpose Flour King Arthur brand is recommended for quality.
  • 1 teaspoon Baking Soda Ensure freshness for the best rise.
  • ½ teaspoon Cinnamon Adjust according to your taste preference.
  • ¼ teaspoon Nutmeg Adjust according to your taste preference.
  • ¼ teaspoon Salt An essential element for flavor enhancement.
For the Chocolate Layer
  • ¾ cup Chocolate Chips Semi-sweet Ghirardelli chips are recommended.
Optional Add-ins
  • 1 cup Chopped Nuts (walnuts or pecans) Adds delightful crunch and flavor.
  • ½ cup Applesauce Can replace some oil for a lower-fat alternative.
  • ¾ cup Dark/White Chocolate Chips Swap for different flavors to shake things up!

Equipment

  • Oven
  • mixing bowls
  • whisk
  • Spatula
  • Baking sheet
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, and ¼ teaspoon of salt.
  3. In a large bowl, mash about 1 cup of very ripe bananas until mostly smooth.
  4. Add ⅓ cup of vegetable oil and ¾ cup of brown sugar to the mashed bananas and whisk until fluffy.
  5. Stir in 1 large egg yolk and 1 teaspoon of vanilla extract until fully integrated.
  6. Gradually fold the dry ingredients into the wet ingredients until no flour pockets remain.
  7. Fold in ¾ cup of semi-sweet chocolate chips until evenly distributed.
  8. Let the dough rest for about 15 minutes.
  9. Scoop out portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
  10. Bake for 10-11 minutes until the edges set and the centers look slightly underdone.
  11. Cool the cookies on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 8gVitamin C: 1mgCalcium: 1mgIron: 3mg

Notes

Store cookies in an airtight container for up to 5 days. You can freeze leftover dough balls for quick baking anytime.

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