Q1: What is the absolute, number one secret to a truly soft and chewy cookie?

There are three main secrets! First, use a high ratio of brown sugar to white sugar , which adds a ton of moisture. Second, chill your dough before baking to prevent it from spreading too much and becoming thin and crispy. And third, the brilliant trick in this recipe: let your cookies cool completely on the hot baking sheet . This allows the centers to finish cooking gently without the edges becoming over-baked.

Q2: How ripe do my bananas need to be for baking?

For the absolute best, sweetest, and most flavorful result, your bananas should be very ripe . You are looking for a banana peel that has a large amount of brown or black spots . These bananas are much sweeter and softer, and they will provide the perfect flavor and moisture for these cookies.

Q3: Can I make these cookies ahead of time?

Yes, absolutely! The baked cookies are fantastic for several days. Even better, you can prepare the cookie dough and either chill it in the refrigerator for a few days or freeze the portioned dough balls for up to 3 months, which will allow you to have fresh, warm cookies on demand!

Q4: Can I add nuts to this recipe?

Of course! A classic and delicious addition to any banana or chocolate chip cookie is about 1/2 to 1 cup of toasted, chopped walnuts or pecans . Simply fold them in along with the chocolate chips.

Q5: Can I make this recipe with a different kind of chocolate?

Yes! This recipe would also be fantastic with milk chocolate chips, white chocolate chips, or even a handful of rich and decadent butterscotch chips .

The Best Soft & Chewy Banana Chocolate Chip Cookies

Soft & Chewy Banana Chocolate Chip Cookies

A recipe for soft, cake-like cookies that combine the classic flavors of banana bread with chocolate chip cookies. This simple recipe features a dough made by creaming together softened butter, ripe bananas, and a mix of brown and granulated sugars for a moist and flavorful base. The dough is loaded with semi-sweet chocolate chips and then chilled briefly before being scooped and baked until just golden brown.

Author: Grace

Ingredients

2 cups all-purpose flour
1 tsp baking soda
1 tbsp corn starch
1 tsp salt
1/2 cup unsalted butter, softened
2 ripe bananas, peeled
1 cup brown sugar
1/4 cup granulated sugar
2 tsp vanilla extract
1 1/2 cups semi-sweet chocolate chips

Instructions

In a medium bowl, whisk together the flour, baking soda, corn starch, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter, ripe bananas, brown sugar, and granulated sugar together until light and fluffy. Beat in the vanilla extract until combined.
Stir in the flour mixture with a spatula until just combined. Be careful not to overmix.
Stir in the chocolate chips.
Cover the dough and refrigerate for 30 minutes.
Preheat the oven to 375°F. Line two cookie sheets with parchment paper.
Use a cookie scoop to drop balls of the chilled dough onto the prepared cookie sheets, about 2 inches apart.
Bake for 9-10 minutes, or just until the cookies start to turn a light, golden brown on top.
Let the cookies cool completely on the cookie sheets before moving them.

Notes

This recipe is a great way to use up overripe bananas.
Chilling the dough for 30 minutes is an important step that helps the cookies hold their shape and prevents them from spreading too much during baking.
The cookies have a soft, cake-like texture and will be delicate when they first come out of the oven, so it’s important to let them cool completely on the baking sheet to firm up.

Find it online: https://www.eatswithsoul.com/chewy-banana-chocolate-chip-cookies/