Banana Cocoa Cookies

These Banana Cocoa Cookies are the perfect way to use that one overripe banana sitting on your counter. They are soft and chewy with slightly crisp edges, rich chocolate flavor, and plenty of melty chocolate chunks.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Resting Time 30

Total Time 50

Servings cookies

Calories 142kcal

Author Ellie Haley

Ingredients

For Cookies:

3 tablespoons (16 grams) cocoa powder
2 cups (240 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
8 tablespoons (113 grams) unsalted butter softened
¾ cup (160 grams) light brown sugar packed
¾ cup (148 grams) granulated sugar
1 overripe banana
1 large (50 grams) egg
1 teaspoon vanilla extract
1 cup (170 grams) chocolate chopped or chocolate chips

Instructions

For Cookies:

In a medium bowl combine the cocoa powder, flour, baking soda, baking powder, and salt. Whisk to combine.
In a large bowl using a hand mixer or in the bowl of a stand mixer cream together the butter, brown sugar, sugar, and banana until light and fluffy.
Beat in the eggs one at a time until they are fully combined. Add the vanilla and combine.
Add the dry ingredients to the wet ingredients and mix until just combined.
Mix in the chocolate until just combined. Be sure not to over mix. Cover the cookie dough. Chill for at least 30 minutes.
Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place at least 3 inches apart on the prepared cookie sheet. Repeat with remaining cookie dough.
Bake the cookies for 8-10 minutes for soft banana cocoa cookies. Bake for 10-12 minutes for firmer cookies. Allow to cool completely on the baking sheet.

Notes

Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
Sprinkle the cookies with flaky sea salt before serving. Salt complements chocolate perfectly and will really bring out the flavor.
The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.

Nutrition