Soft and chewy banana chocolate chip cookies with the flavor of banana bread in every bite.

Scale

1 small overripe banana, mashed (1/4 cup)

1/2 cup vegetable oil or melted butter

1 cup light brown sugar, packed

1 egg yolk

1 teaspoon vanilla extract

1 1/3 cups all purpose flour

1/2 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon salt

2/3 cup chocolate chips

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1. In a large bowl, combine the melted butter, brown sugar, and mashed banana. Mix to combine.

2. Add the egg yolk and vanilla extract. Mix well.

3. Add the flour, salt, baking soda, and cinnamon. Stir until combined and no streaks of flour remain.

4. Fold in the chocolate chips. Cover and rest 15 minutes.

5. Line a cookie sheet with parchment and preheat oven to 350°F.

6. Scoop 1-inch dough balls and place 2 inches apart.

7. Bake 10–11 minutes until edges set but centers remain soft.

8. Cool before eating.

Use only 1/4 cup banana for the best texture.

Resting the dough improves softness.

Store airtight to maintain moisture.