They look like normal chocolate chip cookies, but appearances can be deceiving. Anyone who does not like bananas should keep their distance. These Chewy Banana Chocolate Chip Cookies contain quite a few of those yellow thingies. We love them, though. They are chocolatey and banana-y – an absolutely brilliant combination in our opinion. For others, it might be a reason to run away. You never know…
You really can’t tell what’s inside the cookies just by looking at them. Especially if you only see a picture on your computer or mobile. But when you are right in front of them (and can smell them) it’s quite obvious that bananas are involved. Why are we even mentioning this? Well, we have people in our circle of friends who do not like various types of fruit and veggies, and bananas are problematic for several persons. That may not be so important here for you, because the headline already says you are looking at cookies with bananas, but better be safe than sorry… ;P
In our opinion, bananas and chocolate are an excellent combination. I wonder if those chocolate-covered bananas are still available in bakeries? They were a big thing back in the days. Our organic baker around the corner doesn’t sell them, and the (former) GDR baker, who used to sell them, closed for good several years ago…
Anyway. Perfect chocolate chip cookies (no matter if you made them with or without bananas) are soft and chewy on the inside and crispy on the outside. Unfortunately, you can only achieve this consistency if you use quite a bit of sugar. In case you’re expecting sugar-free cookies here, you’ll have to look for other cookie recipes here on the blog. It’s not as if we don’t have any of those sugar-free treats. ;P
If the bananas haven’t put you off by now, you’ll definitely be happy with the result when the oven releases the first batch of cookies. However, we recommend waiting a little while and not snacking them straight from the hot baking sheet. The risk of burning your tongue is a bit high when the cookies are still hot. Give ’em a few minutes. ;P
Otherwise, there’s not much to say about the cookies. They’re pretty easy to make. You should let the dough rest a little before baking, so the ingredients can get to know each together. However, it’s not necessary to chill the dough – other cookie recipes often ask for that. Besides that, that’s all there is to say. If you want the chocolate to be distributed unevenly in the cookies, as seen in the photos, you should certainly use chopped chocolate and not chocolate chips for the cookie dough. The name suggests to use chocolate chips, but they just don’t melt as nicely as »real« chocolate… ;)
Well, if you’re now in the mood for chocolate chip cookies, you should definitely check out our large Double Chocolate Chip Cookies – they’re the ultimate chocolate chip cookies. There are no better ones! In our opinion and what other people told us… ;P
If you’re looking for something a little more special, how about some KitKat Chocolate Chip Cookies? Everyone knows these chocolate bars, and you can make wonderful cookies with ’em. The wafer layers in the chocolate bars give the cookies a little extra crunch. Really good!
INGREDIENTS / ZUTATEN
(12 cookies)
2.1 oz. (60g) overripe banana, mashed
1/2 cup (120ml) rapeseed oil
3/4 cup (150g) brown sugar
1 medium egg yolk
1 tsp. vanilla extract
6.3 oz. (180g) all-purpose flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/2 tsp. salt
3.5 oz. (100g) semi-sweet chocolate, roughly chopped
(12 Cookies)
60g Banane (sehr reif), zerdrückt
120ml Rapsöl
150g brauner Zucker
1 Eigelb (M)
1 TL Vanille Extrakt
180g Mehl (Type 405)
1/2 TL Natron
1/2 TL Zimt
1/2 TL Kardamom
1/2 TL Salz
100g Zartbitterschokolade, grob gehackt
DIRECTIONS / ZUBEREITUNG
1. Mash the banana and add together with the rapeseed oil and sugar to a large bowl. Mix to combine. Add the egg yolk and vanilla extract and stir in.
2. Combine flour, baking soda, ground cinnamon, cardamom, and salt. Add the dry ingredients to the large bowl and mix (with a rubber spatula) until well combined. Next, add the chopped chocolate and fold in. Let the dough rest for about 10 minutes.
3. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment. Use a cookie scoop* and place dough portions with some space in between on the baking sheet. Bake the cookies for about 11-12 minutes or until set around the edges. The cookies should not look wet anymore, but can be very soft in the centers. Take the cookies out of the oven and get them into shape, if necessary. Let them cool down for some time on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with leftover dough. All in all, you should get around 12 medium-sized cookies.
1. Die Banane sehr gründlich zerdrücken und dann zusammen mit Öl und Zucker in eine große Schüssel geben – gut vermengen. Das Eigelb und den Vanille Extrakt dazugeben und unterrühren.
2. Mehl, Backpulver, Zimt, Kardamom und Salz vermischen und zur großen Schüssel dazugeben und alles (mit einem Teigschaber) gut vermengen. Die gehackte Schokolade dazugeben und unterheben. Den Teig etwa 10 Minuten ruhen lassen.
3. Den Ofen auf 180°C (350°F) Unter-/Oberhitze vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Cookie Scoop* Teigportionen mit etwas Abstand zueinander auf das Backblech setzen. Die Cookies für etwa 11–12 Minuten backen. Sie sollten an den Rändern fest sein und nicht mehr feucht aussehen – in der Mitte dürfen die Cookies allerdings noch weich sein. Aus dem Ofen nehmen, ggf. in Form bringen und dann einige Zeit auf dem Backblech abkühlen lassen. Die transportfähigen Cookies dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Weitere Cookies mit verbliebenem Teig backen, bis alles aufgebraucht ist – es sollten in etwa 12 Cookies aus dem Teig rauskommen.
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Here is a version of the recipe you can print easily.
Print
Chewy Banana Chocolate Chip Cookies
- Prep Time: 00:15
- Cook Time: 00:12
- Total Time: 01:00
- Yield: 12 1x
- Category: Cookies
- Cuisine: International
- Diet: Vegetarian
Description
Banana and chocolate are a match made in heaven. That’s why these Chewy Banana Chocolate Chip Cookies are so good! You want to bake them over and over!
Ingredients
2.1 oz. (60g) overripe banana, mashed
1/2 cup (120ml) rapeseed oil
3/4 cup (150g) brown sugar
1 medium egg yolk
1 tsp. vanilla extract
6.3 oz. (180g) all-purpose flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/2 tsp. salt
3.5 oz. (100g) semi-sweet chocolate, roughly chopped
Instructions
1. Mash the banana and add together with the rapeseed oil and sugar to a large bowl. Mix to combine. Add the egg yolk and vanilla extract and stir in.
2. Combine flour, baking soda, ground cinnamon, cardamom, and salt. Add the dry ingredients to the large bowl and mix (with a rubber spatula) until well combined. Next, add the chopped chocolate and fold in. Let the dough rest for about 10 minutes.
3. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment. Use a cookie scoop* and place dough portions with some space in between on the baking sheet. Bake the cookies for about 11-12 minutes or until set around the edges. The cookies should not look wet anymore, but can be very soft in the centers. Take the cookies out of the oven and get them into shape, if necessary. Let them cool down for some time on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with leftover dough. All in all, you should get around 12 medium-sized cookies.
Notes
Let the baking begin!
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