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  • Writer's pictureBon Vivant

Banana Chocolate Chip Cookies

Prep time: 15 minutes Rest time: 30 minutes Bake time: 10 minutes



Wheat flour*(see notes) 2 cups / 310 gms

Vanilla essence* (see notes)1 tbsp / 15 ml

Baking soda 1 tsp / 4 gms

Corn starch 1 tbsp / 10 gms

Pinch of salt

Salted butter (softened) 1/2 cup / 110 gms

Ripe bananas (peeled and mashed) 2 / 200 gms

Brown sugar 1 cup / 165 gms

Granulated sugar 1/4 cup / 45 gms

Chocolate chips 1 cup 


Mix together the dry ingredients flour, baking soda, corn starch, and salt in a medium bowl and set aside.

In a separate bowl mix the butter, bananas, vanilla essence, and sugar together until it turns light and fluffy. Now add the dry ingredients that were set aside in the previous step

Now add the chocolate chips.

Refrigerate the dough for 30 minutes.

Preheat oven to 190°C, line two tray with parchment paper.

You can use a cookie scoop to scoop out cookie dough or use your hand and take small lemon size dough and press it a little to flatten onto prepared cookie sheets.

Put few extra chocolate chips on top before baking.

Bake cookies for 9-10 minutes or just until they start to turn light, golden brown on top.

Let cookies cool in the tray for few minutes then carefully move it on the rack to cool completely.

Notes :

☆ I used 1 tbsp of vanilla essence as my vanilla essence is mild, if your essence is strong then reduce the quantity as per your taste.

☆ I have used wheat flour you can replace it with all-purpose flour or oats flour,             they would still taste awesome.

☆These are soft cookies so while storing them use parchment paper or butter paper between 2 cookies as it might stick to each other.

☆They taste best when they are warm so you can make the dough and store it in 

the fridge for at least 1 week and bake fresh cookies😊.

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