Anytime is a good time to whip up a batch of my 1-bowl banana chocolate chip cookies! Crispy-chewy, and made with 7 humble ingredients, they are everything you love in a homemade cookie.
Why these Cookies Rock…
I wish I could proffer a warm sample cookie, right here, right now, right through the computer/phone/ipad screen. That would be some next-level blogging (working on it :)). A mere nibble would convince anyone of the wonder that is a banana chocolate chip cookie.
Here, I’ll take a nibble on your behalf:
What I can do is use my words and list the reasons why these cookies are stellar:
- Made in one bowl.
- 7 pantry-friendly ingredients.
- No mixer required.
- Uses up the endless supply of brown bananas on the counter (or in the freezer).
- Mixed together in minutes.
- Mere minutes to bake.
- Crazy delicious.
Ingredients for the Cookies
So long as you have some over-ripe bananas at the ready (Check! My bananas typically mutate from under-ripe to over-ripe within hours of purchase, so I’m always ready), and some chocolate chips, you likely have the remaining ingredients on hand to make a batch of 1-bowl banana chocolate chip cookies.
I love spreading good news.
A complete list of the ingredients, with amounts and instructions, is located in the recipe card below.
More good news: as mentioned, you will need only 7 humble ingredients to make these cookies. It’s official, these are going on your to-do list :).
- Dark brown sugar. Brown sugar is white sugar that has been combined with molasses (one of my favorite flavors). Use dark brown sugar to achieve maximum molasses flavor (if light brown is all that you have, it will work fine as a substitute).
- Unsalted butter. I prefer unsalted butter in all of my baking (so that I can control the amount of salt. Yes, I am a control freak when it comes to butter:)). An equal amount of salted butter can be used in place of the unsalted butter (either decrease the salt by a pinch or leave as is).
- Mashed ripe banana. For best results, use bananas that have lots of brown spots on the peel (sweet) but have not reached the point of total squish (e.g., almost black peels, leaky, barely resembles a banana anymore).
- Baking soda. Be sure to use baking soda, not baking powder (they have different strengths).
- Salt. I use plain, fine table salt for my baking recipes.
- All-purpose flour. No fancy flours required.
- Semisweet chocolate chips. The most common variety of chocolate chips, semisweet are not too sweet, not too bitter, and positively perfect in combination with bananas and brown sugar. That being said, feel free to swap in an equal amount of the chocolate chips or chunks you prefer.
Step-by-Step Instructions with Photos
Step One: Blend the Wet Ingredients
This cookie dough requires a short spell of chilling, so hold off on preheating the oven until later.
In a large bowl, stir together the brown sugar, mashed bananas, and melted butter until blended. As you can see in the photo below, small bits of banana may remain. Break up any bigger pieces (the remaining small bits are fine).
Tip: The recipe calls for melted butter that has been cooled slightly. If you added hot butter instead, it is 100% fine. However, let the banana mixture-butter mixture cool for a few minutes before moving on to step 2 (to avoid melting the chocolate chips).
Step Two: Add the Dry Ingredients
Add the baking soda, salt, flour, and chocolate chips to the bowl.
Stir until completely blended. Use a rubber or silicone spatula to scrape the bottom and sides of the bowl to ensure that everything is evenly and well-combined.
Cookie dough, accomplished! Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to a day. If you are in a rush, stick the dough in the freezer for 20 minutes (it will do the trick).
Step Three: Preheat the Oven & Prep the Baking Sheet
Once the cookie dough is chilled, preheat your oven to 350F (180C). Line a large, light-colored (silver, not dark) rimmed baking sheet with parchment paper.
Step Four: Portion the Cookie Dough
Scoop tablespoon mounds of the chilled dough (I use a #40 cookie scoop) onto the prepared baking sheet, spacing 3 inches (7.5 cm) apart.
Keep in mind that the shape of the mounds of dough will determine the shape of the baked cookies (how they spread). For the most even dough mounds, use the aforementioned scoop, or roll the portions of dough into even balls before placing on the cookie sheet.
Step 5: Bake & Cool the Cookies
Bake the cookies in the preheated oven for 9 to 12 minutes until the cookies have spread and are puffed and golden brown (they will still look soft, but should not look wet at the center).
Cool on the baking sheet for 2 minutes. The cookies will continue to set from the residual heat of the baking sheet. They will also deflate creating nooks and wrinkles on the surface.
Transfer the cookies to a cooling rack and cool completely. Repeat with the remaining cookie dough.
What is the Taste & Texture of the Cookies?
Think of these cookies as love children of banana bread and chocolate chip cookies.
The cookies are soft-chewy, but with crispy edges, all accented by bits of melt-y chocolate (sigh). The mild banana flavor, accented by the molasses in the brown sugar, stays true after baking.
Q: Can I use something other than dairy butter in the recipe?
A: Yes! You can use an equal amount of melted coconut oil or melted plant butter (the stick variety, not soft-spread or tub-style).
Q: Can I add additional flavors to the cookies?
A: Yes, you can add some spices (1/4 teaspoon to 1 teaspoon depending on the spice), such as nutmeg, cinnamon, cardamom or pumpkin pie spice. Extracts, such as vanilla or almond extract, can also be added.
Q: I know that these are called 1-bowl banana chocolate chip cookies, but…can I use something else instead of chocolate chips?
A: Yes! You can replace the chocolate chips with your favorite stir-ins, such as chopped toasted nuts, chopped dried fruit, or toffee brickle bits.
Happy baking! Let me know if you give these a go.
- 3/4 cup (180 g) firmly packed dark brown sugar
- 1/2 cup (150 g) mashed, very ripe banana
- 4 tablespoons (57 g/1/2 of a stick) unsalted butter, melted
- 1 teaspoon (5 g) baking soda
- 1/2 teaspoon (3 g) salt
- 1 and 1/2 cups (188 g) all-purpose flour
- 1 cup (170 g) semisweet chocolate chips
- In a large mixing bowl, stir together the brown sugar, banana, and melted butter until blended and smooth (some small bits of banana will remain, that is fine).
- Add the baking soda, salt, flour and chocolate chips to the bowl. Stir until completely blended into a thick dough, scraping up the bottom and sides of the bowl with a rubber or silicone spatula.
- Cover the bowl with plastic wrap and refrigerate for 1 hour or up to 24 hours.
- Preheat the oven to 350F (180C). Line a large baking sheet (light-colored) with parchment paper.
- Scoop tablespoon mounds of the chilled dough (I use a #40 cookie scoop) onto the prepared baking sheet, spacing 3 inches (7.5 cm) apart.
- Bake in the preheated oven for 9 to 12 minutes until the cookies have spread and are puffed and golden brown (they will still look soft, but should not look wet at the center).
- Cool on the baking sheet for 2 minutes before transferring to a cooling rack. Cool completely. Repeat with remaining cookie dough.
Storage: Store the cooled cookies in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
Serving Size:1 cookie
Amount Per Serving: Calories: 97Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 93mgCarbohydrates: 17gFiber: 1gSugar: 10gProtein: 1g