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close-up of banana chocolate chip cookie surface with melted chocolate chips and flaky sea salt

Banana Chocolate Chip Cookies

AuthorLily Mellow
Soft, bakery-style banana chocolate chip cookies made in one bowl with ripe bananas, melted butter, and dark chocolate chips. A quick 30-minute chill gives them that tall, golden, chewy texture everyone loves.
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Prep Time15 minutes
Cook Time10 minutes
Chill time 30 minutes
Total Time55 minutes
Servings15 large cookies
Calories198 kcal

Equipment

  • Large baking sheet (half sheet pan)
  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • 2 tablespoon cookie scoop
  • Wire cooling rack

Ingredients  

WET INGREDIENTS

  • 2 medium ripe bananas approx. 200g, mashed
  • ½ cup 115g unsalted butter, melted and cooled
  • 1 cup 200g brown sugar, firmly packed
  • ¼ cup 50g granulated white sugar
  • 2 tsp pure vanilla extract

DRY INGREDIENTS

  • 2 cups 250g all-purpose flour
  • 1 tsp baking soda
  • 1 tsp fine sea salt

MIX-INS & TOPPINGS

  • 1½ cups 255g semi-sweet or dark chocolate chips
  • Flaky sea salt for finishing

Instructions 

  1. Mash the ripe bananas in a large bowl with a fork until mostly smooth.
  2. Add the cooled melted butter, brown sugar, granulated sugar, and vanilla extract. Whisk until smooth and glossy, about 1 minute.
  3. Add the flour, baking soda, and salt. Fold with a spatula until just combined. Stop as soon as no dry streaks remain.
  4. Fold in the chocolate chips.
  5. Cover the bowl and refrigerate the dough for 30 minutes.
  6. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  7. Scoop the dough into 2-tablespoon balls and place 2 inches apart on the prepared baking sheet.
  8. Bake for 8–10 minutes, until the edges are lightly golden. The centers will look slightly underdone.
  9. Immediately sprinkle flaky sea salt over the hot cookies.
  10. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Note 1 — Storage: Room temperature in an airtight container for 3 days (add a slice of bread to keep soft). Fridge up to 1 week. Freezer up to 3 months — freeze baked cookies or raw dough balls separately.
Note 2 — Key substitution: To make these dairy-free, substitute the butter with the same quantity of melted coconut oil. The cookies will be slightly thinner but still soft and chewy.
Note 3 — Tested brands: I use Guittard semi-sweet chocolate chips — they hold their shape in the oven and melt beautifully inside. Ghirardelli is a great backup.