You got a few overripe bananas lying around? Happens to us from time to time. If you don’t want to bake banana bread every time, you could try these delicious Banana Chocolate Chip Cookies, for a change. Bananas and chocolate always go really well together – one of my favorite combinations for many years ;P
I don’t know if I was the only one doing that, but as a child, I loved eating bananas with chocolate. Not the chocolate-covered bananas you can find on a fair – although those are very tasty as well. I mean, just take a regular banana and then add a piece of chocolate to every bite you take. Thinking of this now… sounds a bit strange ;P
Well… I don’t want to teach anybody bad habits here. I actually don’t eat bananas anymore. I mean – I add several slices to a bowl of muesli or use them for baking, but eating a banana as it is (with or without chocolate) is a thing of the past. I haven’t eaten a banana on its own for years… probably decades ;P Way too many carbs for my liking. Bananas are for people who do sports. I don’t need a snack after my walks with the doggo. Maybe a coffee, but that’s it ;P
Anyway. Back to the cookies. These chocolate chip cookies are a little different from other cookies here on the blog. They’re not your typical »crispy but chewy« cookies. Many of my cookie recipes will get you that type of texture – crispy on the outside and chewy on the inside. These cookies here are rather soft and fluffy. A bit different. Due to the banana, which gives the cookies a more cake-like texture. Some like that, some don’t. That’s why you get this warning here ;P
I recommend baking the cookies in the lower third of the oven, so they get plenty of heat from below. The cookies will be quite soft when coming out of the oven, but that is ok. They firm up quite a bit. As soon as you can lift them, you should transfer them to a wire rack, so they can cool down quickly. Over time, they will become firmer, but as already mentioned, not quite like other chocolate chip cookies. As there is still quite a lot of moisture in the baked cookies, you should not store them in an airtight container. Instead, place them on a plate and cover them loosely with a cloth or something similar. You want them to have access to fresh air all the time ;)
I got several other cookie recipes with bananas here on the blog. Ripe bananas are great for sugar-reduced or »no added sugar« recipes because they add a lot of sweetness to the bake. In case you got some overripe bananas and want to try more recipes, check out these: delicious Peanut Butter Banana Bread Cookies or these Banana Oats Walnut Cookies (vegan). My readers highly recommend both recipes!
INGREDIENTS / ZUTATEN
(10 cookies)
2/3 cup (150g) butter
1/4 cup (50g) sugar
1/4 cup (50g) brown sugar
1 very ripe banana (about 7 oz./200g), mashed
1 medium egg
1 tsp. vanilla extract
1 cup (130g) spelt flour
1/4 tsp. baking soda
1/4 tsp. salt
1.8 oz. (50g) walnuts, chopped
1.8 oz. (50g) semi-sweet chocolate, chopped (plus more)
some flaky sea salt (optional)
(10 Cookies)
150g Butter
50g Zucker
50g brauner Zucker
1 sehr reife Banane (etwa 200g), zerdrückt
1 Ei (M)
1 TL Vanille Extrakt
130g Dinkelmehl (Type 630)
1/4 TL Natron
1/4 TL Salz
50g Walnüsse, grob gehackt
50g Zartbitter Schokolade, grob gehackt (plus etwa mehr)
einige Meersalzflocken (optional)
DIRECTIONS / ZUBEREITUNG
1. Start by preparing some brown butter. Add the butter to a small saucepan and heat until it melts. Let the butter cook for a few minutes – it will bubble quite a bit. The bubbles will die down at some point and the butter will start to foam up, get dark speckles at the bottom of the saucepan, and smell nutty – this means the brown butter is done. Transfer immediately to a heatproof bowl (melted butter and the brown but not black speckles from the bottom). If you leave the butter in the saucepan, it will continue cooking and might get an unpleasant burnt flavor. Set aside to cool down.
2. Add the browned butter and both sugars to a large bowl and mix for 2-3 minutes until light and fluffy. Add the mashed banana, egg, and vanilla extract and mix until very well combined. In a separate bowl mix the spelt flour with baking soda and salt. Add everything to the large bowl and mix until just combined. Add the chopped walnuts and chocolate and fold in – the dough will be very soft. Place the dough in the fridge for about 30 minutes.
3. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment and set aside. Use a large cookie scoop* and place 4-5 dough portions with a good amount of space in between on the baking sheet. Sprinkle the dough with some additional chocolate and flaky sea salt (optional) and bake the cookies for about 11-13 minutes (the time varies from oven to oven) – the cookies will spread a lot. They are done when the edges are set with a bit of color. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
1. Mit der gebräunten Butter starten – dafür die Butter in einen kleinen Topf geben und erhitzen. Die Butter einige Minuten köcheln lassen – sie wird dabei ziemlich stark blubbern. Irgendwann werden die Blasen weniger, dann fängt die Butter an zu schäumen, man kann kleine dunkle Flecken am Boden des Topfes erkennen und die Butter riecht nussig. Die gebräunte Butter ist jetzt fertig. Sofort in eine hitzebeständige Schüssel umfüllen – geschmolzene Butter und die braunen (aber nicht schwarzen Partikel) in der Butter ebenfalls. Lässt man die Butter im Topf abkühlen, kocht sie noch einige Zeit weiter und kann einen unangenehm verbrannten Geschmack annehmen. Zur Seite stellen und komplett abkühlen lassen.
2. Die gebräunte Butter und beide Zuckersorten in einer großen Schüssel etwa 2-3 Minuten hell und luftig aufschlagen. Die zerdrückte Banane, das Ei und den Vanille Extrakt dazugeben und alles gut verrühren. Das Dinkelmehl mit Backpulver und Salz vermischen und dann zur großen Schüssel dazugeben – hier nur kurz unterrühren. Gehackte Wahlnüsse und Schokolade unterheben. Der Teig wird sehr weich sein, aber das ist ok. Für etwa 30 Minuten in den Kühlschrank stellen.
3. Den Ofen auf 190°C (375°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Mit einem Cookie Scoop* (Eisportionierer) etwa 4-5 Teigportionen mit genügend Abstand zueinander auf das Blech setzen – der Teig läuft ziemlich auseinander. Den Teig mit etwas zusätzlicher Schokolade und Meersalzflocken (optional) bestreuen und die Cookies dann für etwa 11-13 Minuten backen. Die Cookies sollten an den Rändern fest sein und auch etwas Farbe bekommen haben – je nach Backofen kann das etwas länger dauern. Die Cookies aus dem Ofen nehmen und kurze Zeit auf dem Blech abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen. Mit dem verbliebenen Teig wiederholen.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Easy Banana Chocolate Chip Cookies
- Prep Time: 00:15
- Cook Time: 00:13
- Total Time: 01:00
- Yield: 10 1x
- Category: Cookies
- Cuisine: International
- Diet: Vegetarian
Description
For all that love the combination of banana and chocolate – these cookies are made for you! Banana Chocolate Chip Cookies! So good!
Ingredients
2/3 cup (150g) butter
1/4 cup (50g) sugar
1/4 cup (50g) brown sugar
1 very ripe banana (about 7 oz./200g), mashed
1 medium egg
1 tsp. vanilla extract
1 cup (130g) spelt flour
1/4 tsp. baking soda
1/4 tsp. salt
1.8 oz. (50g) walnuts, chopped
1.8 oz. (50g) semi-sweet chocolate, chopped (plus more)
some flaky sea salt (optional)
Instructions
1. Start by preparing some brown butter. Add the butter to a small saucepan and heat until it melts. Let the butter cook for a few minutes – it will bubble quite a bit. The bubbles will die down at some point and the butter will start to foam up, get dark speckles at the bottom of the saucepan, and smell nutty – this means the brown butter is done. Transfer immediately to a heatproof bowl (melted butter and the brown but not black speckles from the bottom). If you leave the butter in the saucepan, it will continue cooking and might get an unpleasant burnt flavor. Set aside to cool down.
2. Add the browned butter and both sugars to a large bowl and mix for 2-3 minutes until light and fluffy. Add the mashed banana, egg, and vanilla extract and mix until very well combined. In a separate bowl mix the spelt flour with baking soda and salt. Add everything to the large bowl and mix until just combined. Add the chopped walnuts and chocolate and fold in – the dough will be very soft. Place the dough in the fridge for about 30 minutes.
3. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment and set aside. Use a large cookie scoop* and place 4-5 dough portions with a good amount of space in between on the baking sheet. Sprinkle the dough with some additional chocolate and flaky sea salt (optional) and bake the cookies for about 11-13 minutes (the time varies from oven to oven) – the cookies will spread a lot. They are done when the edges are set with a bit of color. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
Notes
Get your bake on!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
