These Chewy Banana Chocolate Chip Cookies have a golden edge, a chewy center, and a perfect balance of sweetness from the banana and milk chocolate chips.They’re a delicious twist on the classic chocolate chip cookie we all know and love! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter: Melting the butter before mixing it with the other ingredients helps make these cookies crispy.Normally, cookies use softened butter, but melting it helps the dough spread more as it bakes, giving the cookies that crispy edge while still keeping the center chewy.

I prefer unsalted butter, but salted butter works, too, you just may want to lessen the amount of salt.Sugar: I used both granulated sugar and brown sugar in these cookies.Using both helps make the cookies taste just right.

Granulated sugar makes them crispy, while brown sugar adds moisture and extra flavor.If you use just one, they will still taste good, but the texture might be different.If you want chewier cookies, you can use all brown sugar, or all granulated sugar for a crispier bite.

Either way, they will be a little different from the original recipe! Banana: For a banana flavor in each bite, mash one ripe banana.Overripe bananas work great because they are sweeter and mash more easily in the dough.Cornstarch: For these crispy cookies, I wanted the outside crispy

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