My favorite flavor combination in the world is chocolate and bananas. Chocolate banana smoothie? Yes. Chocolate banana ice cream? Bring it on. Chocolate banana cake? Give me a fork. I love it. So, with three overripe bananas in my freezer, I decided to make some chocolate banana cookies.
I don’t know if you know this about banana, but it can do some weird things to your recipes – primarily making cookies more bready/muffiny. And that’s no good for cookies. A bready, muffiny cookie is just not what I’m looking for. So I went through some trials to create the perfect, most deliciously chocolatey, melty, gooey, chewy chocolate banana cookies.
These cookies are melt in your mouth good. They remind me of high school when the school store sold cookies that were always a minute or two underbaked and they were gooey and delicious. I love underbaked cookies. If you don’t, maybe you should add a few minutes to the cooking time, but really you should just eat these and enjoy their gooey gooeyness.
As with my pumpkin cookies, these are even better next day. The banana flavor becomes more pronounced and man, they’re just so good! They’re also so chocolatey. Excuse me while I go eat 5 before I give them to the rest of the office.
Ingredients
- 6 Tbsp butter - softened
- 3/4 cup light brown sugar
- 1 tsp vanilla extract
- 1/3 cup banana, mashed - 1 small/medium banana
- 1/4 cup cocoa
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 1/4 cup flour
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350F and line a cookie sheet with parchment paper
- in a large bowl, cream together the butter and brown sugar until smooth. Add in the vanilla and the banana, stirring to combine.
- Add the cocoa, salt, baking powder, and baking soda and thoroughly combine. Then add flour and stir until it's all incorporated. Fold in the chocolate chips.
- Measure out a rounded tablespoon of dough and roll in your hands, place dough about an inch apart on the cookie sheet.
- Bake for 10 minutes - cookies will be pretty round and seem slightly underdone. That's fine! Take them out anyway. Then take a glass and push down on each of the cookies to flatten them out a bit.
- Allow cookies to cool on the hot baking sheet for 10 minutes then transfer to a wire cooling rack. They'll harden up a bit more over the next hour, and they become more flavorful the next day. So while you can eat them right away, I suggest making them the night before and enjoying them next day.
