Umami Recipes
Umami Recipes

Matthew’s Recipes

Perfect Banana Milk Chocolate Chip Cookies

18 servings


10 minutes

active time

20 minutes

total time


1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter see notes below (room temperature, use vegan butter for vegan option)

1/2 cup firmly packed light brown sugar

6 tablespoons sugar

1 ripe banana (large & mashed well)

1 teaspoon vanilla extract

2 1/4 cups Milk Chocolate Chips (I used Ghirardelli, use vegan chocolate chips for vegan option)


Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.

In a medium bowl, sift the flour, baking soda and salt together.

In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars about 2 minutes and is smooth.

Add the mashed banana and vanilla and mix on low speed until mixed in.

Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.

Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.

Chill dough if dough is warm.

Using a small or large cookie scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.

Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,

Small cookies bake 8-10 minutes

Large cookies bake 10-13 minutes.

Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.

Makes 18 -30 cookies depending on size.


Serving Size



128 kcal

Total Fat

5 g

Saturated Fat

3 g

Unsaturated Fat


Trans Fat



14 mg


128 mg

Total Carbohydrate

19 g

Dietary Fiber

1 g

Total Sugars

11 g


1 g

18 servings


10 minutes

active time

20 minutes

total time
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