{"id":17999,"date":"2021-08-27T09:02:00","date_gmt":"2021-08-27T14:02:00","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=17999"},"modified":"2021-08-27T21:20:39","modified_gmt":"2021-08-28T02:20:39","slug":"banana-bread-cookies-with-hazelnuts-and-dulce-de-leche","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/banana-bread-cookies-with-hazelnuts-and-dulce-de-leche\/","title":{"rendered":"Chocolate Chip Banana Cookies"},"content":{"rendered":"\n

These soft chocolate chip banana cookies are like an addictive grab-and-go banana bread! They are a great way to use super ripe bananas and they’re so easy to make!<\/p>\n\n\n\n

\"Stack<\/a><\/figure><\/div>\n\n\n\n

I enjoy these hot out of the oven when the chocolate chips are nice and melty. But, they are also great days later!<\/p>\n\n\n\n\n\n

Ingredients<\/h2>\n\n\n\n
\"Top<\/a><\/figure><\/div>\n\n\n\n

There is nothing fancy about the ingredients in this recipe. I use a mix of white and brown sugar because I love the taste of brown sugar. If you don’t have any in the house, it’s fine to use all white sugar.<\/p>\n\n\n\n

It is super important that the bananas in this recipe be not just ripe, but overripe<\/strong> (practically black). Keep some in the freezer so you always have them when you need them. (If your bananas aren’t overripe but are just ripe, microwave them in 30 second intervals until they are really soft. This will help to bring out the sweetness.)<\/p>\n\n\n\n

\"black<\/figure>\n\n\n\n

I love these cookies with dark chocolate chips, but milk chocolate, semi-sweet, white chocolate, or even cinnamon chips<\/a> would all work really well.<\/p>\n\n\n\n

You may also choose to add other mix-ins. I’ve made these with oats and walnuts (like I do in my banana muffins<\/a>) and they come out a little thicker but also delicious (see the image below).<\/p>\n\n\n\n

\"Banana<\/figure>\n\n\n\n

How It’s Made<\/h2>\n\n\n\n

Start by whisking together the dry ingredients: flour, baking powder, and salt. <\/p>\n\n\n\n

\"Whisking<\/a><\/figure><\/div>\n\n\n\n

Next, mix softened butter, white and brown sugar, vanilla, and mashed bananas. Don’t worry if you still see small bits of butter in the batter after mixing; that is normal. They will melt into the cookies when you bake them.<\/p>\n\n\n\n

\"Pouring<\/a><\/figure><\/div>\n\n\n\n

Mix in dry ingredients a little at a time.<\/p>\n\n\n\n

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Fold in chocolate chips.<\/p>\n\n\n\n

\"A<\/a><\/figure><\/div>\n\n\n\n

Scoop out a tablespoon of batter at a time onto an ungreased cookie sheet. Separate the dough balls by about 2″ to leave room for them to grow. <\/p>\n\n\n\n

The first several times that I made these cookies, I baked them on a silicone mat. I’ve since learned that they bake better on an ungreased cookie sheet. Baking on an ungreased cookie sheet helps to keep the cookies from spreading.<\/strong><\/p>\n\n\n\n

\"Adding<\/a><\/figure><\/div>\n\n\n\n

Bake at 350 F for 12 minutes. You’ll know the cookies are done when they start to brown.<\/p>\n\n\n\n

\"Adding<\/a><\/figure><\/div>\n\n\n\n

Expert Tips and FAQs<\/h2>\n\n\n\n
How do I store these cookies?<\/strong>

Store the cookies at room temperature in an airtight container for 3 days, in the refrigerator for 1 week, or in the freezer for months.<\/p> <\/div>

Can I double the recipe?<\/strong>

Yes! It works great in larger batches.<\/p> <\/div>

I don’t have overripe bananas; can I still make this recipe?<\/strong>

Yes, microwave ripe bananas until they are mushy before adding them to the recipe (about 1 minute in 30 second intervals).<\/p> <\/div>

Can I add spices or other ingredients to these cookies?<\/strong>

Yes! Try adding oats, nuts, cinnamon, nutmeg, or even cardamom.<\/p> <\/div> <\/div>\n\n\n\n

\"Banana<\/a><\/figure><\/div>\n\n\n\n