Double Chocolate Banana Cookies
Indulge your sweet tooth with these irresistibly soft and chewy Double Chocolate Banana Cookies! This recipe marries the richness of semi-sweet chocolate chips and milk or dark chocolate chunks with the natural sweetness of ripe banana, creating a decadent treat that's both satisfying and unique. With a hint of cocoa powder in every bite, these cookies are a chocolate lover's dream come true. Quick and easy to prepare in under 30 minutes, they're perfect for everything from after-school snacks to elegant dessert platters. Plus, the use of mashed banana as a key ingredient adds moisture and a subtle fruity undertone, making these cookies truly unforgettable. Whether served warm with a gooey center or stored for later enjoyment, these double chocolate banana delights are sure to disappear in no time!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 1 medium Ripe banana
- 0.5 cups Unsalted butter, melted
- 0.75 cups Light brown sugar
- 0.25 cups Granulated sugar
- 1 teaspoon Vanilla extract
- 1 large Egg
- 1 cups Semi-sweet chocolate chips
- 0.5 cups Milk or dark chocolate chunks
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, mash the ripe banana with a fork until smooth.
Add the melted unsalted butter, light brown sugar, and granulated sugar to the mashed banana. Mix until well combined.
Stir in the vanilla extract and egg, ensuring all ingredients are fully incorporated.
Gradually add the dry ingredients to the wet ingredients. Stir gently until no dry streaks remain (do not overmix).
Fold in the semi-sweet chocolate chips and milk or dark chocolate chunks to evenly distribute throughout the dough.
Using a cookie scoop or spoon, drop 1.5-tablespoon-sized portions of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers appear slightly soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
4208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.1 g | 263% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 2037 mg | 89% | |
| Total Carbohydrate | 625.8 g | 228% | |
| Dietary Fiber | 70.6 g | 252% | |
| Total Sugars | 366.2 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 386 mg | 30% | |
| Iron | 47.3 mg | 263% | |
| Potassium | 3387 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
