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Double Chocolate Banana Cookies

Double Chocolate Banana Cookies – Deliciously thick, soft, and fudgy chocolate cookies that are loaded with banana flavour, and stuffed full of white chocolate chips!

Double Chocolate Banana Cookies

Double Chocolate Banana Cookies

If you’re a big fan of chocolate cookies and bananas, you’re gonna love these Double Chocolate Banana Cookies!

These cookies are incredibly thick and soft, they’re fudgy (not at all cakey), and they’re bursting with chocolate and banana flavour.

Stuff them with white chocolate chips and you have yourself some irresistible cookies.

Looking for more banana recipes? Check out my Banana Oatmeal Bread, Fudgy Banana Brownies, and my Banana Breakfast Cookies.

Double Chocolate Banana Cookies

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Cocoa powder: For this recipe, I used Hershey’s Natural Unsweetened Cocoa Powder.
  • Baking soda
  • Cornflour/cornstarch: Makes for extra thick and soft cookies.
  • Salt
  • Unsalted butter
  • Light brown sugar: Using all brown sugar makes these cookies even more soft and chewy.
  • Banana: You’ll need 1 small banana (about 100g), mashed.
  • Vanilla extract
  • White chocolate chips: If desired, you can use milk, dark, or semi-sweet instead.

How to make Double Chocolate Banana Cookies

To make these cookies, simply start by whisking together the flour, cocoa powder, baking soda, cornflour, and salt. Set aside.

In a separate large mixing bowl, whisk together the butter and sugar until combined. Add the banana and vanilla, and whisk until combined.

Add the dry ingredients, mix until just combined, then fold in the chocolate chips.

Roll the dough into 1.5oz balls, and place onto a baking tray lined with parchment paper or a silicone mat.

Bake for 10 – 12 minutes. Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Double Chocolate Banana Cookies

These Double Chocolate Banana Cookies are:

  • deliciously thicksoft, and fudgy
  • super quick and easy to make
  • LOADED with chocolate and banana flavour
  • stuffed full of white chocolate chips

How long will these chocolate cookies last? These cookies will stay fresh kept in an airtight container at room temperature for up to 1 week.

Want freshly-baked cookies every time? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Double Chocolate Banana Cookies
Double Chocolate Banana Cookies

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Double Chocolate Banana Cookies

Double Chocolate Banana Cookies

Yield: 18 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Deliciously thick, soft, and fudgy chocolate cookies that are loaded with banana flavour, and stuffed full of white chocolate chips!

Ingredients

  • 1 and 1/2 cups (187g) plain/all-purpose flour
  • 1/2 cup (50g) cocoa powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cornflour/cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) light brown sugar
  • 1 small banana - about 100g, mashed
  • 1 teaspoon vanilla extract
  • 1 cup (175g) white chocolate chips

Instructions

  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  2. Whisk together the flour, cocoa powder, baking soda, cornflour, and salt. Set aside.
  3. Whisk together the butter and sugar until combined. Add the banana and vanilla, and mix until combined.
  4. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
  5. Roll the dough into 1.5oz balls, and place onto the prepared baking tray.
  6. Bake for 10 - 12 minutes. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.

Notes

Storage: Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Freezing: Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.

Nutrition Information:
Yield: 18 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 164Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 76mgCarbohydrates: 21gFiber: 1gSugar: 14gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Gloria J Blair

Saturday 19th of December 2020

Will not be making these again. I followed the recipe exactly. It was not loaded with banana flavor. There is no banana flavor. I wish I had tried the recipe in my cook book that's 20 years old which I will do next time. It calls for 3-4 bananas and oatmeal.

Felipa

Tuesday 27th of October 2020

These cookies are amazing! I’ve made them four times and they’ve been a hit with everyone. Thanks for providing the weights for measuring- soo much easier to use the food scale than to get a bunch of measuring cups dirty.

Shane

Tuesday 1st of September 2020

Making these right now, I don't think they are dry at all. I weighed out the ingredients and used bread flour and dark brown sugar. They don't spread out very well so I've been forming and smooshing them before placing onto the baking sheet (insulated cookie sheet, didn't use parchment paper) definitely a fudgy-type cookie. Thank you for sharing this recipe!

Carleigh

Saturday 16th of May 2020

Tried these this afternoon. The cookies have great flavor but we’re slightly dry. I would definitely make the recipe again but would add more liquid.

MBM

Tuesday 31st of December 2019

I'll stick to British recipes. The conversions are not accurate. My mixture was far too soft and I followed the measurements to the gram.

Marsha

Tuesday 31st of December 2019

I am British and I personally weigh my ingredients out (grams) instead of using cup measurements. The grams are accurate, and they come out wonderful every time for me. To firm up soft cookie dough, simply pop in the fridge or freezer for 30 mins - 1 hour.

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