Chewy Banana Chocolate Chip Cookies

Name: Chewy Banana Chocolate Chip Cookies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 24-48 depends on dough ball size
Cuisine: American
Ingredients: 2 stick butter, room temperature; 1 c dark brown sugar, packed; 1/2 c granulated white sugar; 1 large egg; 3/4 c mashed banana (approx. 2 large bananas); 1 tsp banana extract; 1 tsp real vanilla extract; 2 2/3 c all-purpose flour; 1/2 tsp baking soda; 3/4 tsp salt; 1/4 tsp baking powder; 1 bag(s) semi-sweet or dark chocolate chips, 12 oz.; 1 c chopped pecans, toasted

By Susan Din
@spatdi

These are great when you want something a little different!

Blue Ribbon Recipe

Yum! These cookies remind us of muffin tops. They're soft, chewy, and cake-like with the perfect balance of bananas and chocolate chips. Pecans add a nice little crunch. This is a great way to utilize really ripe bananas and put a twist on a basic chocolate chip cookie.

Note: Watch the cookies as they bake. Depending on the size of your scoop, these may bake faster. We found ours were done after 20 minutes. The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

8 Comments

Serves:

24-48 depends on dough ball size

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

2 stick

butter, room temperature
1 c

dark brown sugar, packed
1/2 c

granulated white sugar
1 large

egg
3/4 c

mashed banana (approx. 2 large bananas)
1 tsp

banana extract
1 tsp

real vanilla extract
2 2/3 c

all-purpose flour
1/2 tsp

baking soda
3/4 tsp

salt
1/4 tsp

baking powder
1 bag(s)

semi-sweet or dark chocolate chips, 12 oz.
1 c

chopped pecans, toasted
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How to Make Chewy Banana Chocolate Chip Cookies

Step-by-Step

Chop your pecans (if necessary). Pre-heat the oven to 350 and toast pecans for 5-7 minutes.
Turn oven down to 300. Line 2 cookie sheets with parchment paper.
Measure flour, soda, salt, and baking powder in a large bowl. Use a whisk to mix well.
Stir in the nut pieces and the chocolate chips.
Place softened butter in a bowl and beat with an electric mixer until fluffy. Add the sugars, extracts, mashed banana, and egg. Beat well.
Mixture will appear somewhat separated. This is normal.
Add dry ingredients to the butter mixture.
Beat on medium speed until well mixed.
I use a Farber levered ice cream scoop to portion the cookies, 6 to a sheet. Bake for about 25 minutes until deep golden brown. Store in an airtight container with wax paper between the layers. These cookies are moist and chewy and tend to stick together if stacked wihtout paper between.