Soft and chewy banana bread chocolate chip cookies with crisp edges, gooey chocolate chunks, and warm banana flavor in every bite.

Scale

2 very ripe bananas

1/2 cup unsalted butter softened

1 cup brown sugar

1 large egg

1 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup chocolate chunks or chips

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

3. Mash bananas in a bowl until smooth and creamy.

5. In a separate bowl, cream butter and brown sugar until light and fluffy.

7. Add egg, vanilla extract, and mashed bananas, then mix until combined.

9. In another bowl whisk flour, baking soda, and salt together.

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11. Gradually add dry ingredients into wet mixture and mix until just combined.

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13. Fold in chocolate chunks evenly.

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15. Cover dough and chill for 30 minutes for thicker cookies.

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17. Scoop dough onto baking sheet leaving space between cookies.

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19. Bake for 10–12 minutes or until edges are golden and centers look soft.

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21. Let cookies cool on tray for 5 minutes before transferring to a rack.

Use very ripe bananas for stronger flavor and natural sweetness.

Do not overbake or cookies will lose their soft texture.

Chilling the dough improves structure and prevents spreading.

Best enjoyed warm with melted chocolate centers.