Soft and Chewy Banana Chocolate Chip Cookies

Warm, fragrant, and impossibly tender, these cookies taste like a cross between banana bread and a classic chocolate chip cookie. banana chocolate chip cookies get their softness from mashed overripe bananas and a quick chill, and their depth from brown butter. After testing this recipe eight times with different ripes and flours, I settled on the balance below — it gives tender crumb, clear banana flavor, and strong chocolate pockets without spreading too thin. This version is what I developed while recipe-testing for home kitchens, so you’ll find clear timings and simple techniques that work every time. Read on for ingredient notes, step-by-step instructions, and professional tips that keep these cookies soft for days.

Why This Recipe Works

Ripe bananas add moisture and natural sugar, keeping the cookies tender without needing extra fat.
Brown butter adds nutty, caramel notes that boost the banana flavor and deepen the cookie’s taste.
A short chill firms the dough so cookies don’t overspread but still remain soft inside.
A mix of granulated and brown sugar balances chew and crisp edges.
A light hand when folding prevents gluten overdevelopment, which keeps the texture soft.

Ingredients Breakdown

All-purpose flour — 300 g (2 1/2 cups): Provides structure. Overpacking will make cookies dense.
Baking soda — 1 tsp (5 g): Leavens and helps with spread control. Do not substitute with powder 1:1.
Fine sea salt — 1/2 tsp (3 g): Balances sweetness. Use Diamond Crystal for volume control; if using Morton, use slightly less.
Unsalted butter — 120 g (1/2 cup), browned and cooled slightly: Browning concentrates flavor and adds nutty notes. Do not burn — remove from heat when fragrant and light brown.
Ripe mashed bananas — 200 g (about 2 medium, mashed; 1 cup): Adds moisture, flavor, and sweetness. Overripe (lots of brown specks) is best.
Large egg — 1 (50 g): Binds and adds richness. For egg-free, see substitutions.
Light brown sugar — 150 g (3/4 cup packed): Adds chew and moisture due to molasses.
Granulated sugar — 50 g (1/4 cup): Helps create light crisp edges.
Pure vanilla extract — 2 tsp (10 ml): Flavor enhancer.
Chocolate chips or chopped chocolate — 200 g (1 cup): Use good-quality chocolate for best melt and flavor.
Optional: chopped walnuts or pecans — 75 g (1/2 cup): Adds crunch; toast them for more flavor.

Substitutions and impact warnings:

Gluten-free: Use a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks binding agents; texture may be slightly more fragile.
Dairy-free: Replace butter with 120 g (1/2 cup) solid coconut oil or a vegan butter; flavor will be different and brown-butter notes will be absent.
Egg-free: Use 60 g (1/4 cup) unsweetened applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water, chilled 10 minutes); cookies will be slightly denser and chewier.

See our classic chocolate chip cookie method for extra notes on chocolate handling.

Essential Equipment

Large mixing bowl and medium bowl.
Saucepan or skillet for browning butter (stainless steel or light-colored pan helps judge color).
Digital scale for accurate dry weights (recommended).
Cookie scoop (2-tablespoon/30 ml) for uniform cookies.
Baking sheets lined with parchment or a silicone mat.
Wire rack for cooling.
If you don’t have a cookie scoop, use a spoon and shape balls by hand. For browning butter without a skillet, use an oven-safe dish under careful watch.

These cookie baking tips show pan rotation and spacing tricks that help prevent uneven browning.

Time: Prep 15 minutes | Cook 10–12 minutes | Total 25–30 minutes | Inactive: None | Makes about 24 cookies (serving size: 1 cookie)

Step 1: Brown the Butter and Cool

In a small skillet, melt 120 g (1/2 cup) unsalted butter over medium heat. Swirl or stir constantly for 4–6 minutes as the milk solids foam, then turn light brown and smell nutty. Remove from heat and cool 5 minutes until warm but not hot.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together 200 g mashed banana (about 2 medium; 1 cup), 1 large egg (50 g), 2 tsp (10 ml) vanilla, 150 g (3/4 cup) light brown sugar, and 50 g (1/4 cup) granulated sugar until smooth, about 1 minute. Slowly whisk in the warm browned butter.

Step 3: Combine Dry Ingredients

In a medium bowl sift or whisk 300 g (2 1/2 cups) all-purpose flour, 1 tsp (5 g) baking soda, and 1/2 tsp (3 g) fine sea salt together until evenly distributed. This takes about 30 seconds.

Step 4: Fold Dry into Wet

Add the dry mix to the wet mixture in two additions. Fold gently with a spatula until barely combined, about 15–20 strokes. Do not overmix — stop as soon as no dry streaks remain to keep cookies soft. Fold in 200 g (1 cup) chocolate chips and 75 g (1/2 cup) chopped nuts if using.

Step 5: Portion and Chill Briefly

Using a 2-tablespoon (30 ml) scoop, place dough balls 5 cm (2 inches) apart on a parchment-lined sheet. Chill the scooped dough for 15–20 minutes; this firms the butter and reduces spread. If pressed for time, you can bake immediately but cookies will be thinner.

Step 6: Bake

Preheat oven to 175°C (350°F). Bake one sheet at a time in the center rack for 10–12 minutes, rotating halfway, until edges are set and tops are lightly golden but centers still look soft. Internal doneness cue: cookie centers will not be wet; they will set as they cool. Let cool on the sheet for 5 minutes, then move to a wire rack.

Expert tip: if your oven runs hot, reduce bake time to 9–10 minutes and watch carefully.

Expert Tips & Pro Techniques

Common mistake: overbaking. Remove cookies when centers still look soft. They continue to cook on the hot sheet.
Use a light pan and rotate halfway to avoid dark bottoms. Dark pans brown faster; lower oven to 170°C (340°F) if needed.
For evenly sized cookies, weigh dough balls (about 32–36 g each) or use a 2-tablespoon scoop.
Make-ahead: scoop the dough onto trays and freeze solid, then transfer to a bag. Bake from frozen, adding 1–2 minutes to bake time.
Professional technique adapted: brown the butter in a wide skillet to speed evaporation and deepen flavor; strain if you want clear butter free of bits.
To preserve chew, store unfrosted cookies with a slice of bread in an airtight container — the bread keeps them soft.

Try a double chocolate version by swapping 60 g (1/2 cup) of flour for Dutch-process cocoa and using dark chocolate chunks.

Storage & Reheating

Refrigerator: Store in an airtight container at room temperature for up to 3 days. For best texture, place a slice of bread with the cookies to keep them soft.
Freezer: Freeze baked cookies in a single layer on a tray until solid, then transfer to freezer bags for up to 3 months. Freeze raw dough balls on a tray, then bag for up to 3 months; bake from frozen.
Reheating: Warm in a 175°C (350°F) oven for 5–7 minutes to refresh. Avoid microwaving for long periods — it makes the cookie tough and rubbery.

Variations & Substitutions

Gluten-Free Version: Replace 300 g all-purpose flour with 300 g 1:1 gluten-free flour and add 1/4 tsp xanthan gum if your blend lacks it. Bake time may increase 1–3 minutes.
Vegan/Dairy-Free: Use 120 g (1/2 cup) solid coconut oil or vegan butter and swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water). Expect slightly firmer texture.
Banana-Nut: Add 75 g (1/2 cup) toasted walnuts and fold in 50 g (1/3 cup) rolled oats for crunch; no other changes.
Extra Banana Flavor: Replace 50 g (1/4 cup) granulated sugar with a mashed extra half banana (about 60 g). Dough will be wetter; chill longer before scooping.
Dark Chocolate & Salt: Use 200 g (1 cup) chopped 70% chocolate and sprinkle a pinch of flaky sea salt on each cookie before baking for contrast.

Serving Suggestions & Pairings

Serve warm with a glass of cold milk for a classic pairing.
For coffee lovers, pair with an Americano or a creamy latte to balance sweetness.
Top with a scoop of vanilla ice cream and a drizzle of salted caramel for a dessert.
Pair with lighter cookies like baked chocolate oatmeal cookies for a cookie platter.

Nutrition Information

Per serving (1 cookie); yields 24 cookies:

Calories: 150 kcal
Total Fat: 7 g
Saturated Fat: 4 g
Cholesterol: 30 mg
Sodium: 95 mg
Total Carbohydrates: 20 g
Dietary Fiber: 1 g
Sugars: 12 g
Protein: 2 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cookies turn out flat and greasy?
A: Usually the butter was too warm or the dough lacked sufficient chilling. Chill scooped dough 15–20 minutes so cookies hold shape.

Q: Can I make this without eggs?
A: Yes. Use a flax egg (1 tbsp ground flax + 3 tbsp water) or 60 g (1/4 cup) unsweetened applesauce. Expect a slightly denser cookie.

Q: Can I double this recipe?
A: Yes, double all ingredients. Bake on multiple sheets and rotate between racks as your oven allows. Do not crowd the baking sheet.

Q: Can I prepare this the night before?
A: Absolutely. Scoop the dough and cover tightly in the fridge overnight. Bring to a brief chill before baking if the dough softens.

Q: How long do these cookies keep in the fridge?
A: Stored in an airtight container at room temperature, they stay soft for up to 3 days. Refrigeration is not necessary and can dry them out.

Q: My cookies are cakey, not chewy. What happened?
A: You may have overmixed after adding flour or used too much flour. Measure flour by weight for consistency and stop mixing when dry streaks disappear.

Q: Can I use frozen bananas?
A: Yes. Thaw and drain excess liquid before mashing. Too much liquid will change dough consistency; reduce banana by 1–2 tbsp if very wet.

Conclusion

If you want more ideas that riff on banana-chocolate combinations, I like the take at Banana Bread Chocolate Chip Cookies at Broma Bakery for a loaf-to-cookie approach. For a scientific look at chewy textures in banana-chocolate cookies, see the experiments at CHEWY Chocolate Chip Banana Bread Cookies at Scientifically Sweet.