Banana Bread Chocolate Chip cookies

These taste like a warm sweeter banana bread. Crinkly edges, soft insides, and a one bowl recipe - the perfect cookie.

Who doesn’t love banana bread? That warm, cozy flavor, the hint of cinnamon, the perfect balance of sweetness….now imagine all of that packed into a soft, chewy chocolate chip cookie.

If you’re impatient (we’ve all been there), you can absolutely bake these cookies right away, but if you have the time, chilling the dough is a game-changer. Letting it rest for a few hours (overnight is best) deepens the flavors, allowing the browned butter, banana, and cinnamon to meld beautifully. It also helps the cookies develop a chewier texture and a richer, more complex taste.

That being said, if the craving strikes and you need cookies now, go ahead and bake them immediately! They’ll still be soft, gooey, and delicious, just slightly less deep in flavour. But if you can wait? Trust me, it’s worth it.

A few notes on the recipe, if you are short on time but still want to make these even easier or customise it to your liking:

Brown butter provides a nutty, caramelised depth, however use melted butter if you are in a rush! For those using browned butter: since butter loses moisture when browned, start with about 70g (5 tablespoons) of butter to yield 57g (¼ cup) of browned butter which is needed for the recipe.

If you are someone who likes a toasted crunch, you can add in 1/3 cup toasted walnuts or pecans to the batter!

Let’s begin…