Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt (fine sea salt)
- 3/4 cup packed light brown sugar
- 1/3 cup chopped walnuts (toasted)
- 1/3 cup mashed ripe banana (about 1 medium banana)
- 1 large egg yolk
- 1/2 cup unsalted butter, softened
- 1/2 tsp baking soda
- 3/4 cup dark chocolate chips
- 1/2 tsp pure vanilla extract
- 1 tsp cinnamon powder
Instructions
- In a large bowl, mix the cooled, just-melted butter with the brown sugar until well combined.
- Add the mashed banana and mix thoroughly, then stir in the egg yolk and vanilla extract until smooth.
- Add the salt, baking soda, and cinnamon, mixing until evenly incorporated.
- Gradually fold in the flour until no dry streaks remain.
- Gently fold in the chocolate chips and walnuts.
- Cover the dough and refrigerate for 1 hour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop 1.5 oz portions of dough onto the sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes until edges are golden and centers are soft.
- Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas with lots of brown spots for the best flavor.
- Do not add extra banana, as it can make the cookies cakey instead of chewy.
- Chilling the dough is essential to prevent excessive spreading.
- Cookies stay soft longer when stored with a piece of bread in the container.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian