Banana Chocolate Chip Cookies: 5 Easy Tips for Soft Bites

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Let me tell you—there’s something magical about banana chocolate chip cookies. I remember the first time I made them as a kid: squishy ripe bananas, that smell of warm cinnamon, and gooey melted chocolate all wrapped into one soft, chewy bite. These cookies are the definition of comfort baking. Moist from bananas, chocolate in every bite, and just the right hit of spice—they’re perfect whether you want a cozy dessert, an afternoon snack, or even breakfast on the go (yes, they count!).

Why You’ll Love This Recipe

Soft and Chewy Texture: Thanks to mashed bananas and brown sugar.
Chocolate in Every Bite: We’re not skimping here.
Warmth from Cinnamon: Just enough to cozy things up.
Quick Prep, Simple Ingredients: Pantry staples you probably have already.
Freezer-Friendly: Bake now or save for later—your future self will thank you.

What You’ll Need (Ingredient Highlights)

Here’s your lineup:

Overripe Banana: Key to sweetness and moisture. (Think spotty, not green.)
Vegetable Oil or Melted Butter: Keeps them tender. Use what you’ve got.
Light Brown Sugar: Adds chew and depth.
Egg Yolk: For richness and structure—just the yolk.
Vanilla Extract: Because it’s not a cookie without it.
All-Purpose Flour: The base.
Baking Soda: Leavening power.
Ground Cinnamon: Just a hint makes all the difference.
Salt: Balances the sweet.
Chocolate Chips: Semi-sweet is perfect, but use your favorite.

Pro Tips Before You Start

Use Very Ripe Bananas: They should practically fall apart—more flavor, more moisture.
Measure Banana Carefully: ¼ cup mashed is what you want. Too much = cakey.
Let the Dough Rest: Just 15–30 minutes gives better texture.
Parchment Paper: No sticking, easy cleanup.
Don’t Overbake: They’ll look slightly underdone when ready. Trust it.
Cool on the Pan First: They finish cooking and set up nicely.

How to Make Chewy Banana Chocolate Chip Cookies (Step-by-Step Instructions)

Step 1: Mix the Wet Ingredients for Moisture and Structure

In a medium bowl, mash ¼ cup of overripe banana until smooth—no big chunks. Add ¼ cup vegetable oil or melted butter and ⅓ cup light brown sugar. Whisk until fully blended and glossy. This mixture is the foundation of flavor and chewiness. (Brown sugar helps keep things moist and gives that soft texture.)

Step-by-step process of making banana chocolate chip cookie dough in bowls.

Step 2: Add the Egg Yolk and Vanilla for Richness

Whisk in 1 egg yolk (not the whole egg—too much moisture will make the cookies cakey) and ½ teaspoon pure vanilla extract. The yolk brings fat and structure, while vanilla enhances all the sweet notes. You want the mix to look silky and cohesive.

Step 3: Combine the Dry Ingredients Separately for Even Texture

In a separate bowl, whisk together:

¾ cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
A pinch of salt

This dry mix balances out the moisture and gives the cookie its lift. Don’t skip sifting or whisking—it breaks up clumps and ensures even mixing.

Step 4: Fold Wet and Dry Together, Then Add Chocolate

Gently fold the dry ingredients into the wet using a spatula. Don’t overmix—just enough for the flour streaks to disappear. Now fold in ½ cup semi-sweet chocolate chips. You want the dough to be slightly thick and studded with chocolate throughout. (Bonus tip: press a few chips on top of each scoop before baking for picture-perfect cookies.)

Step 5: Rest, Scoop, Bake, and Cool

Let the dough rest for 15–30 minutes on the counter, or chill it for up to 24 hours. This step lets the flour hydrate and prevents excess spreading.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper—this helps with even baking and easy cleanup.
Scoop tablespoon-sized mounds of dough, spacing them a couple inches apart.
Bake for 8–10 minutes until the edges are just set and the centers still look soft and puffed. (They’ll finish cooking on the pan.)
Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Letting them cool on the pan first helps them firm up without overbaking.

Freshly baked banana chocolate chip cookies cooling on a tray and wire rack.

What to Serve It With

Cold Milk or Almond Milk: Classic.
Coffee or Tea: For an afternoon pick-me-up.
Scoop of Ice Cream: Cookies + vanilla bean = instant dessert win.
Fruit or Yogurt: Makes for a fancy-ish brunch pairing.

Variations / Substitutions

Swap Oils or Fats: Coconut oil, melted butter, or even ghee.
Try Different Chocolates: Dark, milk, white—or chopped bars.
Add Crunch: Walnuts, pecans, or a bit of rolled oats.
Switch the Spice: Nutmeg or pumpkin spice if you’re feeling festive.
Make It Gluten-Free: Use a 1:1 GF flour blend.

More Banana Recipes to Try

If you’re loving the banana-chocolate combo (or just have a few more ripe bananas lying around), here are some of my favorite banana-based recipes to keep the baking vibes going:

➤ Try this creamy no-bake banana caramel dessert for a chilled, no-oven-required indulgence.
➤ Serve your cookies with a side of banana pudding jars—perfect for parties or snack time.
➤ Love bananas? You might also enjoy these banana crumb muffins for breakfast or brunch.
➤ Sneak more veggies into your banana baking with this hearty banana zucchini bread.
➤ Nothing beats old-fashioned banana bread—except maybe cookies.
➤ Compare the best banana bread side-by-side with your cookies and pick a favorite.
➤ Chocolate lovers can also try this chocolate chip banana bread—moist, rich, and super satisfying.

Storage & Leftovers

Room Temp: Airtight container for up to 4 days.
Freeze Baked Cookies: Up to 3 months—just thaw and enjoy.
Freeze Cookie Dough: Scoop and freeze. Bake straight from frozen (add 1–2 minutes to bake time).

Benefits of Banana Chocolate Chip Cookies

Benefit	Why It Matters
Natural Sweetness	Uses ripe bananas to reduce the need for excess sugar.
Soft & Chewy Texture	Oil, banana, and brown sugar keep cookies moist and tender.
Quick & Easy Prep	No mixer needed, no chilling required (though it helps).
Chocolate in Every Bite	Semi-sweet chips add richness and contrast to the banana base.
Freezer-Friendly	Store dough or baked cookies for future cravings.
Kid-Approved	Sweet, soft, and filled with chocolate—what’s not to love?
Customizable	Easily add nuts, oats, or swap in dark chocolate or spices.
Great for Leftover Bananas	A delicious way to use up bananas that are past their prime.

FAQs

Can I use regular bananas?

You can, but flavor and moisture will suffer. Ripe is best.

What if I don’t have an egg yolk?

Use 1 tablespoon milk + 1 tablespoon oil as a sub, or try a flax egg for vegan.

Can I skip cinnamon?

Sure, but it adds subtle depth. Leave it out if you must.

How do I make them vegan?

Use plant butter or coconut oil, and sub the egg yolk with a flax egg.

Why do my cookies spread too much?

Could be overripe banana or too much sugar. Chill your dough and use parchment.

Are these healthy?

Healthier than many cookies—less fat, fruit-based sweetness—but still a treat.

Stack of banana chocolate chip cookies with melted chocolate and sea salt flakes.

Final Thoughts

These chewy banana chocolate chip cookies are the kind of recipe you keep in your back pocket. They’re simple, comforting, and ridiculously good. Whether you’re baking for friends, kids, or just treating yourself, these deliver warm, chocolatey satisfaction every time—with minimal fuss.

Now go grab that spotty banana and get baking. This is the cookie I want to eat.

And if you’re hungry for more cozy recipes like this one, visit my Pinterest page for daily kitchen inspiration, tips, and treats.

Banana Chocolate Chip Cookies: Soft, Chewy, and Packed with Chocolate

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