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Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h 15 m
Evelyn Brown

Evelyn Brown

This recipe uses very ripe bananas, the ones which you would not want to eat. The riper the bananas are, the more flavor they have.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

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  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
  2. Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
  3. Bake in preheated oven for 12 to 15 minutes.
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Reviews

mmtammymm
405

mmtammymm

8/11/2003

Very good recipe. I read the reviews first though and made the following changes - used only 1 teaspoon of baking powder and also split the 1 cup of white sugar to be 1/2 cup white sugar and 1/2 cup brown sugar. I also used 1 1/2 cups of mashed bananas - 3 ripe bananas. These cookies were very moist, very cakelike and gone very quickly! Extra chocolate chips never hurt!

CASSIADAWN
126

CASSIADAWN

2/13/2004

I'm eating one of these fresh out of the oven as I type this..... These cookies are wonderful! My sister made cookies like these when I was little, but she doesn't remember making them anymore and I could never get the recpie from her. These are almost exactly them.... I made these with milk chocolate chips (compliments the banana very well), reduced the baking powder to 1 1/4 tsp, and used 3 (about 1 and 1/4 cups mashed) very ripe but NOT brown bananas... I couldn't wait for them to ripen that much ;) The banana flavor is delicate, but definitely there.... I think those who want a more banana-y flavor may want to try replacing some of the vanilla with banana extract. The cookies do have a slightly "muffin-y" texture to them... but don't let that put you off of trying them. I've never had muffins as good as these cookies. (also, I baked these on parchment paper, and found they rounded themselves out reasonably well - better than it sounds like they did for other with just an ungreased pan)

Aunt Mikie
76

Aunt Mikie

11/3/2003

Excellent cookie!Used parchment paper rather than greased pan. Added Dutch chocolate sprinkles. Dough is a little sticky and is easier to handle when chilled. Cookie stays moist and doesn't spread while baking.Increased banana to 1-1/2 cups and flavor is still subtle.Decreased baking powder to 1 tsp.Used 1/2 white, 1/2 brown sugar.My family loved the results!

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