Photo of Double chocolate chip cookies by WW

Double chocolate chip cookies

Points® value
Total Time
20 min
15 min
5 min
A chocolate cookie studded with chocolate chips? Yes, please! If you are a fan of softer cake-like chocolate cookies, this recipe is for you. Adding mashed bananas doesn’t just add flavour but also adds sweetness and moisture to these soft cake-like cookies, allowing for the reduction of sugar and fat in the recipe. There are mini chocolate chips as well as cocoa powder in these cookies for a double hit of chocolate. The cocoa powder makes the dough deeply chocolatey and the chips add little bits of melty sweet chocolate with every bite.


All-purpose flour

1 cup(s)

Unsweetened cocoa powder

4 tbsp(s)

Baking soda

½ tsp(s)

Light butter

6 tbsp(s), melted, cooled

Packed brown sugar

¼ cup(s), dark variety


2 medium, ripe, mashed

Raw egg

1 large

Uncooked egg yolks

1 large

Vanilla extract

2 tsp(s)

Table salt

½ tsp(s)

Mini semisweet chocolate chips

½ cup(s)


  1. Arrange oven racks in top and bottom thirds of oven and preheat to 375°F. Line 2 baking sheets with parchment paper. In medium bowl, whisk flour, cocoa powder, and baking soda. In large bowl, whisk butter and sugar. Add bananas, egg, egg yolk, vanilla, and salt and whisk until blended. Add dry ingredients to wet ingredients and, using rubber spatula, mix until ingredients are fully blended and dough forms. Fold in chocolate chips.
  2. Scoop out dough by 2 tablespoonfuls and place on prepared baking sheets, arranging dough evenly apart. Bake, rotating and reversing pans from top and bottom racks halfway through baking, until cookies are puffy and soft in middle but firm around edges, 5 to 6 minutes. Let cool on wire racks.
  3. Serving size: 1 cookie