What’s the secret to chewy chocolate chip cookies?

Moisture from brown sugar, an egg yolk, and a brief chill time all help create that perfect chewy bite.

What is the secret to extra moist banana bread?

Use ripe bananas and avoid overmixing. The same logic applies here it keeps the dough tender.

It’s about the ratio of fat to moisture. More butter and brown sugar make chewy cookies, while extra flour or egg whites create cake-like texture.

Overbaking or skipping the chill can cause them to dry out. Always pull them when they look slightly underdone.

Soft, chewy, and packed with banana bread flavor, these cookies combine warm cinnamon, brown sugar, and melty chocolate for the perfect comfort bite.

Scale

1 1/2 cups all-purpose flour

1/2 teaspoon fine sea salt

3/4 cup packed light brown sugar

1/3 cup chopped walnuts (optional toasted)

1/3 cup mashed ripe banana (about 1 medium)

1 large egg yolk

1/2 cup unsalted butter, softened

1/2 teaspoon baking soda

3/4 cup dark chocolate chips

1/2 teaspoon pure vanilla extract

1 teaspoon cinnamon powder

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1. Cream the softened butter and brown sugar until smooth.

2. Mix in the mashed banana, egg yolk, and vanilla extract until fully combined.

3. Stir in salt, baking soda, and cinnamon to blend evenly.

4. Gradually fold in the flour just until no dry streaks remain.

5. Gently mix in chocolate chips and walnuts.

6. Cover the dough and refrigerate for about 1 hour.

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

8. Scoop dough using a 1.5-ounce scoop and place 2 inches apart on sheets.

9. Bake for 10–12 minutes until edges are golden and centers are soft.

10. Cool cookies briefly on sheet, then transfer to a wire rack to cool fully.

Chilling the dough helps produce thicker, chewier cookies.

Press extra chocolate chips on top before baking for visual appeal.

Use overripe bananas for better sweetness and texture; measure carefully to avoid cakey cookies.

Do not overmix the dough after adding flour to maintain tenderness.