High Altitude Banana Chocolate Chip Cookies

High Altitude Banana Chocolate Chip Cookies


"This recipe is for high altitude and produces a soft, delicious cookie. To adapt for regular altitude, increase baking powder to two teaspoons, and reduce flour to three and one quarter cups."

Ingredients 1 h {{adjustedServings}} servings 104 cals

Serving size has been adjusted!

Original recipe yields 60 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt, set aside.
  2. In a large bowl, cream together the butter, sugar and brown sugar. Beat in the eggs, one at a time, then stir in the vanilla and mashed banana. Mix in the dry ingredients until just blended, then fold in chocolate chips. Drop by rounded spoonfuls onto prepared cookie sheets.
  3. Bake for 11 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews 41

  1. 44 Ratings


I made this recipe and without thinking did my usual adjustments for high altitude. They came out good and I did like the combination of chocolate chips (used Ghiradelli dark chocolate chips) and banana. I don't like such a cakey cookie usually and next time will take some of the advice of other reviewers and hopefully will get a chewier cookie.


LOVE this recipe. The second time I made it, I changed a few things to reduce the cakey quality of the cookies. I used wheat flour and allowed it to mix a bit longer to develop the gluten a bit for some chewyness. I used 3/4c of sugar and 3/4c of brown sugar. It made them a bit less crumbly. I liked the difference it made. Also, I added 4 bananas for more banana flavor. It didn't really seem to affect the texture of the cookies. Since cookie dough rises but doesn't spread very much, make sure you make them small when you put them on the sheet (so the outsides won't burn before they are done). Lastly, since I make the cookies small, I use mini chocolate chips so that the chocolate distribution is even. I think someone nailed it when they said these cookies taste like banana-chocolate-chip muffin tops, which is a big hit with me and my family.


These were fantastic! The first time I made them I followed the recipe exactly. The second time I made them a little healthier by using 4 tablespoons of butter and 1 cup of applesauce to replace the 1 cup of butter. I used Splenda instead of sugar. I also used 1 cup of mini chocolate chips. They turned out amazing and I feel less guilty than I did about the original recipe!