Banana and Triple Chocolate Cookies

Name: Banana and Triple Chocolate Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 cookies
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter (softened); 1/2 cup granulated sugar; 1/4 cup brown sugar (packed); 1 large egg (room temperature); 1 teaspoon vanilla extract; 1 cup ripe banana (mashed, about 2 medium bananas); 1/2 cup dark chocolate chips; 1/2 cup milk chocolate chips; 1/2 cup white chocolate chips

27 min 24 cookies Easy

All Recipes

Banana and Triple Chocolate Cookies

Indulge in these luscious banana and triple chocolate cookies, a delightful treat combining ripe bananas with dark, milk, and white chocolate.

Prep

15 min

Cook

12 min

Total

27 min

Servings

Difficulty

Easy

Banana and triple chocolate cookies are a decadent twist on the classic chocolate chip cookie, incorporating the natural sweetness of ripe bananas with the rich, diverse flavours of dark, milk, and white chocolate. This recipe is perfect for those who enjoy a sweet treat with a complex flavour profile. The combination of three types of chocolate with the creamy banana creates a cookie that is both comforting and indulgent. Ideal for an afternoon snack or a special dessert, these cookies are sure to impress family and friends.

Ingredients

Servings

Cookies

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Mix dry ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Cream butter and sugars

In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2 minutes.

Pro tip: Creaming the butter and sugars properly helps create a lighter, airier cookie texture.

Add wet ingredients

Beat in the egg and vanilla extract until fully combined, then mix in the mashed banana.

Pro tip: Ensure your banana is thoroughly mashed for even distribution throughout the dough.

Combine wet and dry ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.

Pro tip: Avoid overmixing to prevent tough cookies.

Fold in chocolate chips

Gently fold in the dark, milk, and white chocolate chips until evenly distributed.

Scoop and bake

Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown.

Pro tip: For even baking, rotate the sheets halfway through the baking time.

Cool cookies

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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Tips & Tricks

<ul><li>Ensure your bananas are very ripe for maximum flavour.</li><li>Use high-quality chocolate for the best taste.</li><li>Chilling the dough helps prevent spreading during baking.</li><li>For a softer cookie, bake for a minute less than directed.</li></ul>

Serving Suggestions

Serve these banana and triple chocolate cookies with a cold glass of milk or a warm cup of coffee for a delightful pairing. They can be made ahead and stored in an airtight container for up to a week, maintaining their chewy texture and rich flavour. For longer storage, consider freezing the dough in pre-scooped balls. Simply bake from frozen, adding an extra minute or two to the baking time.