Tese Chunky Choc Banana Cookies are slightly crispy, mostly soft, loaded with chocolate and laced with a delicious banana flavour. It’s one of these recipes that I love to make and then I honestly only bake them once the craving hits me, so I would keep them frozen and then grab one (…or three frozen cookie dough balls) and pop them in the oven. Give the Chunky Choc Banana Cookies recipe video a watch to see what tasty treats you’ll be making!
Chocolate Chip Banana Cookies: The Ultimate Treat for Ripe Banana Lovers
I’m back with another mouthwatering recipe that’s sure to become a staple in your baking repertoire. If you’re anything like me, you often find yourself with a couple of overripe bananas sitting on your countertop, staring at you, begging to be transformed into something delicious. Well, today, we’re answering their call with these irresistible Chocolate Chip Banana Cookies!
Why You’ll Love These Cookies
Imagine the soft, moist texture of banana bread combined with the rich, indulgent flavor of chocolate chip cookies. That’s exactly what you get with these delightful treats. They’re:
- Soft and Chewy: Each bite melts in your mouth, offering a perfect balance between softness and chewiness.
- Packed with Flavor: The natural sweetness of ripe bananas pairs beautifully with the rich taste of chocolate chips, creating a flavor explosion that’s hard to resist.
- Easy to Make: With no eggs required, this recipe comes together quickly using simple pantry staples. Plus, it’s a fantastic way to use up those overripe bananas you might otherwise toss.
The Magic of Overripe Bananas
Before you consider discarding those speckled bananas, think again! Overripe bananas are a baker’s secret weapon. Their heightened sweetness and soft texture make them ideal for baking, adding natural moisture and flavor to your creations. In these cookies, they not only enhance the sweetness but also contribute to that desirable soft and chewy texture we all love.
Baking Tips for Perfect Cookies
To ensure your Chocolate Chip Banana Cookies turn out perfectly every time, keep these tips in mind:
- Use Overripe Bananas: The riper, the better. Those brown, spotty bananas are bursting with natural sugars and flavor.
- Measure Accurately: Baking is a science. Ensure you’re measuring your ingredients correctly to achieve the desired consistency.
- Don’t Overmix: Once you combine the wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough cookies.
- Chill the Dough: If you have the time, chilling the dough for about 30 minutes can prevent spreading and result in thicker cookies.
Serving Suggestions
These cookies are incredibly versatile. Enjoy them:
- Fresh Out of the Oven: There’s nothing like a warm cookie with gooey chocolate chips.
- With a Glass of Milk: The classic pairing never fails.
- As an Ice Cream Sandwich: Place a scoop of vanilla ice cream between two cookies for an indulgent treat.
- Dipped in Coffee: Perfect for a midday pick-me-up.
Storing Your Cookies
If you have any leftovers (which is rare in my house), store them in an airtight container at room temperature. They should stay soft and delicious for up to three days. For longer storage, consider freezing the dough balls and baking them fresh when the craving strikes.
Final Thoughts
These Chocolate Chip Banana Cookies are a delightful twist on traditional chocolate chip cookies and a fantastic way to use up those overripe bananas. They’re soft, flavorful, and so easy to make. Trust me; once you try them, you’ll find yourself buying extra bananas just to have an excuse to bake these cookies.
Happy baking, and as always, love you byyye!
Above: the recipe calls for 2 x medium bananas that would fill 1/2 measuring cup or would weigh around 150 grams mashed.
Chunky Choc Banana Cookies
Ingredients
- 200 grams butter cubed and cold
- 100 grams white sugar
- 160 grams light brown sugar
- 150 grams ripe banana mashed, about 2 medium bananas
- 1 tsp vanilla essence
- 400 grams cake flour
- 1 ½ tsp baking powder
- 1 tsp salt
- 120 grams small dark chocolate chocolate chips or semi-sweet chocolate chips
- 200 grams Nutella separated and frozen
Instructions
- Start by placing 10 x 20g dollops (heaped tablespoon) of Nutella on a small baking tray that's lined with baking paper. Place in the freezer for 1 hour or until frozen.
- In a medium bowl, lightly soften the cubed butter. Note: you do not want the butter to be creamed or reach room temperature, so mix the butter using a wooden spoon, electric whisk or stand mixer just until the cubes have been broken up.
- Add white and brown sugar, and mix until just combined.
- Add the mashed banana and vanilla essence and mix until mostly combined. Note: the mixture will slightly separate so don't worry.
- Add the flour, baking powder and salt. Mix until there are no more flour pockets remaining.
- Add the chocolate chips and mix until just combined. Place in the cookie dough in the fridge for 30 minutes.
- Remove the cookie dough from the fridge and evenly separate the cookie dough in 10 balls (weighing around 110g each). Lightly flatten the dough and place a frozen dollop of Nutella in the center and seal, ensuring the cooking dough has jagged edges. Note: you don't want to the cookie drought o have smooth edges.
- Once all the cookie balls have been stuffed with Nutella, cover the cookie tray with gladwrap (without flattening the dough) and freeze for a minimum of 90 minutes. Note: do hot overcrowd the cookie tray when freezing. Also, the cookie dough can be frozen for up to 2 months.
- Preheat the oven to 205℃/400℉ (no fan) 30 minutes prior to baking the cookies. Line a medium baking tray with baking paper.
- Place 3-4 cookies on the prepared baking tray. The cookie with spread so allow a good amount of space in between. Bake for 18 minutes. Allow to slightly cool before digging in. Note: best enjoyed when freshly baked but I'm not that picky - it's always a the right time for a chunky choc banana cookie.