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Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies

YIELD 24 cookies


  • 2 2/3 cups (360g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cup (150g) unsalted butter, softened to room temperature
  • 1 1/3 cups (270g) light brown sugar
  • 1/2 cup mashed bananas (about 2 small bananas/130g without the peel)
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups (250g) bittersweet or semi-sweet chocolate chips or chunks
  • 1 cup walnuts , coarsely chopped, optional


  1. Preheat oven to 350°F/180°C. Line 2 pans with parchment paper.
  2. In a medium bowl whisk together flour, baking soda and salt. Set aside.
  3. In a mixer bowl fitted with the paddle attachment, beat together butter and brown sugar on low-medium speed for 3 minutes. Add mashed banana and mix until combined. Add eggs and vanilla extract and beat until combined. Add flour mixture and beat just until combined. Mix in chocolate chips and walnuts if using.
  4. Roll dough into balls, the size of 1.5 tablespoons each (tip: use a medium ice cream scoop to scoop out dough), and place on prepared pans 3-inches apart.

  5. Bake for 12-14 minutes, until cookies just begin to brown at the edges. The tops will still be light and not brown like the edges. If they start to get golden on top, that’s ok too, but at this point make sure to take them out of the oven (this way they will stay soft inside). Allow cookies to cool for 10 minutes in the cookie sheet, then gently transfer them to a wire rack to cool completely. Serve cookies warm or at room temperature.

  6. Store cookies in an airtight container at room temperature for up to 2 days or in the fridge for up to one week (but serve them at room temperature). Cookies can also be frozen for up to 3 months. To thaw, leave on the counter, still covered, or overnight in the fridge.