Banana Bread Chocolate Chip Cookies

Course Dessert

Cuisine American

Diet Halal, Vegetarian

Prep Time 10

Cook Time 12

Chilling Time 1

Servings cookies

Calories 195kcal

½ cup unsalted butter, slightly softened (not as soft as you'd usually have for cookies) 113g
½ cup light brown sugar (dark is fine too) 100g
¼ cup granulated white sugar 50g
⅓ cup mashed ripe banana
1 large egg, room temperature
1 teaspoon vanilla extract
1¾ cups all-purpose flour 220g
¼ cup cornstarch (cornflour) 30g
¾ teaspoon baking soda
1 teaspoon cinnamon
¾ teaspoon salt
1 cup semi-sweet chocolate chips 170g
flaky sea salt for garnishing, optional

In a medium bowl, whisk together flour, cornstarch, baking soda, cinnamon, and salt. Set aside.
Beat the slightly softened butter with brown sugar and granulated sugar on medium speed for 3–4 minutes until light and creamy. Add the egg and beat until combined.
Add the mashed banana and vanilla extract. Mix until smooth.
Add dry ingredients. Mix on low until just a few streaks of flour remain.
Fold in chocolate chips. The dough will be a little sticky, cover with plastic wrap and chill for at least 1–2 hours (or overnight).
Preheat oven to 180°C (350°F). Line two baking trays with parchment.
Scoop dough into large balls (2-3 tablespoons each). Place on trays with space between.
Bake 8–12 minutes until edges are golden but centers look underdone.
Optional: immediately after baking, use a round cookie cutter to swirl and shape each cookie into a perfect circle.
Cool on tray for 10 minutes before transferring, and sprinkle with flaky sea salt before enjoying.

Ingredient Notes:

Butter should be slightly softened, not fully room temp — too warm = flat cookies
Banana should be very overripe (mostly black peel) for the best flavor
You can use chopped up chocolate in place of the chocolate chips, but I'd go with dark to avoid the cookies being too cloying.

Recipe Tips:

Weigh your flour (220g) or spoon and level — scooping directly adds too much and makes cakey cookies
Don't overmix after adding the flour
Chill the dough at least 1 hour — banana adds moisture and chilling keeps cookies thick and tall
Pull them out when centers still look underdone; they finish setting on the tray

Storing Leftovers:

Room temp in an airtight container for up to 4 days — they get softer on day 2
Freeze baked cookies for up to 2 months; reheat in microwave 20–30 seconds
Freeze unbaked dough balls and bake straight from frozen, adding 2–3 minutes to bake time