Chewy Banana Chocolate Chip Cookies: A Sweet Revelation
Let me set the stage: it was a snowed in Friday night in January, the bananas on my counter were approaching "fruit fly fiesta" levels, and I was desperate for a solution. Banana bread? Been there, done that. Smoothie? Not in the mood. Then it hit me: cookies. Banana bread-inspired cookies. Why had this never crossed my mind before?
These chewy banana chocolate chip cookies are not only delicious but also eggless, making them perfect for kiddos (or adults) with egg allergies. Trust me, your life is about to get a whole lot sweeter.
The Magic Ingredients:
- 3 cups all-purpose flour
- 4 tsp baking powder
- 1 tsp salt
- 2 sticks (1 cup) softened butter
- 1 cup firmly packed brown sugar
- 3/4 cup white sugar
- 1 tsp almond extract
- 2 ripe bananas, mashed
- 4 cups chocolate chips (pro tip: use 2 cups chocolate chunks and 2 cups mini chocolate chips for ultimate chocolaty bliss in every bite)
Directions:
1. Whisk Away
In a medium-sized bowl, combine the flour, baking powder, and salt. Give it a good whisk—pretend you're a contestant on a cooking show and whisk like someone’s watching. Set it aside.
2. Cream It Real Good
In a large bowl, cream together the softened butter, brown sugar, and white sugar. You’re aiming for a smooth, dreamy consistency, which should take about 2 minutes. (Use an electric mixer if you’re fancy, or a wooden spoon if you want a mini arm workout.)
3. Go Bananas
Mix the mashed bananas and almond extract into your butter and sugar mixture. It’ll smell like banana bread heaven.
4. Combine and Conquer
Slowly add the dry ingredients to the wet ingredients. Take it slow—this is not a speed race. Once combined, fold in your chocolate chips. The mix of chocolate chunks and mini chips is the real game-changer here. Every bite? Pure chocolatey goodness.
5. Chill Out
If your batter feels warm or a little too sticky, pop it in the fridge for 15 minutes. Trust me, chilled dough equals better cookies.
6. Bake to Perfection
Preheat your oven to 375°F (190°C). Scoop dough onto a baking sheet lined with parchment paper or silicone baking mats (I'll link my favorite ones below), leaving space for the cookies to spread. Bake for 10 minutes, or until the edges are golden and the centers look just set. Let them cool slightly before devouring… if you can wait that long.
Final Thoughts
These cookies are everything I didn’t know I needed. They’re chewy, bursting with banana flavor, and filled with just the right amount of chocolate in every bite. Plus, they’re egg-free, so no need to worry about sneaky allergies. I’m officially dubbing these cookies the MVP of "overripe banana rescue operations."
Try them out and let me know: how do you feel about banana bread… but better?
Silicone Baking Mats
Cookie Scoop
