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Amazing Chocolate Chip Banana Cookies in 10 Minutes

Chocolate Chip Banana Cookies
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These chocolate chip banana cookies are soft, chewy, and packed with melty chocolate chips. They are a perfect blend of banana bread and cookie, offering a delicious way to use overripe bananas for a quick and irresistible treat.

Ingredients

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  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 5 tablespoons unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 3/4 cup mashed overripe bananas (about 2 bananas)
  • 1 large egg
  • 1 cup dark chocolate chips (or any chocolate chips of choice)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, whisk together flour, salt, and baking powder.
  3. In another bowl, mix butter, white sugar, brown sugar, vanilla extract, and mashed bananas until combined (small butter bits are okay).
  4. Add the egg and mix until just incorporated.
  5. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
  6. Fold in chocolate chips.
  7. Scoop tablespoon-sized balls of dough onto an ungreased baking sheet, spacing them 2 inches apart.
  8. Bake for 12 minutes or until the edges are golden brown.
  9. Let cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Use overripe (nearly black) bananas for best flavor and sweetness. If bananas aren’t overripe, microwave them in 30-second bursts until soft.
  • Cookies can be stored at room temperature for 3 days, refrigerated for 1 week, or frozen for months.
  • Try add-ins like oats, nuts, cinnamon, or white chocolate chips for variations.
  • Freeze scooped dough balls for up to 2 months; bake from frozen with 1–2 minutes extra time.

Nutrition

Find it online: https://bakerslider.com/chocolate-chip-banana-cookies/

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