Banana Bread version of a chocolate chip cookie
This dessert came from a very specific craving — combining banana bread and chocolate chip cookies into one. This recipe is super easy to make when you’re craving something banana-y but not exactly banana bread. The secret to this texture? No egg!! In so many recipes, they would say you can replace the egg with a mashed up banana so I figured adding in both egg and banana would make it EXTRA fluffy (nononono). Soooo.. presenting my perfect thin, crispy on the outside, but still chewy and soft in the center banana bread chocolate chip cookie.
The best Banana bread chocolate chip cookie Recipe (makes 6 to 8):
- 6 tbsp butter, melted and slightly cooled
- 6 tbsp light brown sugar**
- 3 tbsp white sugar**
- 3 tbsp of a very very ripe banana, mashed up (~65- 70g of ripe banana)
- 1 cup all purpose flour (120 g)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract or paste
- sprinkle of sea salt
- 1/4 cup of chopped chocolate, adjust ratio to taste
- optional: sprinkle of cinnamon and nutmeg or pumpkin pie spice
- Combine (melted and slightly cooled) butter and the sugars together
- Mash up your ripe banana until smooth separately before adding into your butter and sugar
- Lightly mix together alongside vanilla extract and salt
- Mix together flour, baking soda, and spices and add into batter
- Mix together gently until JUST barely combined then add in chocolate chips, it should still have some dry flour in the batter, thats okay — over mixing your dough will result in a tough cookie!!
- Split into dough balls and let your batter sit in the fridge for at least ~1 hour, preferably 4 hours to firm up before baking (it’ll taste the best overnight!)
- Bake in a preheated oven at 350 for ~11 to 14 minutes, really depends on your oven
- Bang onto the counter when it’s just out of the oven to make more flate
Sprinkle with flaky sea salt and let it cool for a ~10 minutes before enjoying!
Notes:
- sugar: If you only have dark brown sugar, use a ratio of 6 tbsp white sugar and 3 tbsp dark brown sugar instead
- mixing: Mix together everything gently until JUST barely combined then add in chocolate chips, it should still have some dry flour in the batter, thats okay!! over mixing your dough will result in a FLUFFY cookie!! WE DON’T WANT THAT
- chocolates: use a combination of your fav chocolates, i like doing a combo of dark and semi sweet. remember chopped chocolate will give you melty pools of chocolate.
- chilling time: let your batter sit in the fridge for at least ~1 hour to firm up before baking, preferably 4 hours (I PROMISE IT’LL TASTE THE best overnight THOUGH!), LETTING IT CHILL in the fridge PROPERLY WILL RESULT in THE BEST TEXTURE AND TASTING COOKIE
- baking time: less baking time results in a soft, goey-er cookie. remember that when it cools down it’ll also cook additionally
- cookie balls: for 6 cookies, weigh each dough ball around 65g to 70g each or use a medium cookie scoop for 8ish lol
- i usually bake everything with salted butter
love,
tuyen 🍓
life with tuyen 
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