I absolutely love how this Banana Bread-Chocolate Chunk Cookies Recipe brings together the best of two worlds: the cozy comfort of banana bread with the irresistible indulgence of rich chocolate chunks. When I first tried this recipe, I was surprised by how perfectly soft and chewy the cookies were, with just the right hint of banana sweetness that keeps you coming back for more.
You’ll find that these cookies are perfect for almost any occasion—whether you’re looking for an afternoon pick-me-up with coffee or a crowd-pleasing treat for your next gathering. Plus, the balance of flavors and textures really sets this Banana Bread-Chocolate Chunk Cookies Recipe apart from your usual cookie lineup.
Why You’ll Love This Recipe
- Perfect Texture Blend: Soft, chewy cookies with the moistness of banana bread and chunks of melty chocolate.
- Easy to Make: Straightforward steps and common ingredients make it a winner for both beginners and seasoned bakers.
- Flaky Salt Finish: A sprinkle of salt cuts through the sweetness, enhancing every bite.
- Great for Using Ripe Bananas: A creative way to avoid waste and make something delicious every time.
Ingredients You’ll Need
This Banana Bread-Chocolate Chunk Cookies Recipe uses simple, pantry-friendly ingredients that come together to create an outstanding flavor harmony. When shopping, make sure to pick very ripe bananas and good quality chocolate chunks for the best results.
- All-purpose flour: Offers the right structure for soft yet sturdy cookies.
- Cornstarch: A little addition that helps keep cookies tender and light.
- Kosher salt: Balances sweetness and enhances flavors throughout the cookie.
- Baking soda: Works as a leavening agent to give gentle rise and texture.
- Butter: Brings richness and moisture; room temperature is key for creaming well.
- Granulated sugar: Sweetens and helps with that perfect cookie crispness on the edges.
- Egg: Binds ingredients and adds moisture.
- Vanilla extract: Adds warmth and depth to the overall taste.
- Very ripe bananas: The star of the recipe that adds natural sweetness and softness.
- Dark and milk chocolate chunks: Provide melty pockets of chocolate for indulgence.
- Flaky salt: Sprinkled on top to elevate the flavor contrast.
Variations
I love how versatile this Banana Bread-Chocolate Chunk Cookies Recipe can be—feel free to switch it up to match your tastes or dietary needs. It’s fun to experiment, and honestly, every time I tweak something, it turns out just as delicious.
- Nutty twist: Adding chopped walnuts or pecans adds a satisfying crunch and nutty aroma my family goes crazy for.
- Gluten-free option: Swap all-purpose flour for a trusted gluten-free blend for an allergy-friendly treat that doesn’t compromise flavor.
- Vegan adaptation: Replace butter with coconut oil and egg with flaxseed “egg” for a plant-based version I’ve tested with great results.
- Spice it up: A dash of cinnamon or nutmeg pairs beautifully with banana and chocolate for a cozy, warming cookie.
How to Make Banana Bread-Chocolate Chunk Cookies Recipe
Step 1: Mix the Dry Ingredients
Start by combining your flour, cornstarch, kosher salt, and baking soda in a bowl. I like to whisk them gently with a fork to distribute everything evenly—that way, your cookies don’t have random pockets of salt or muffin-like clumps of flour. Trust me, this little extra step makes a noticeable difference in texture.
Step 2: Cream Butter and Sugar
Using a stand mixer or hand mixer, beat the butter and sugar together until the mixture is really light and fluffy—this usually takes several minutes. This creaming process is crucial because it traps air that helps your cookies rise and gives them that tender crumb you want. Then, beat in the lightly beaten egg, vanilla extract, and mashed bananas until just combined, scraping down the bowl so all ingredients are mixed evenly.
Step 3: Fold in Dry Ingredients and Chocolate Chunks
Next, add the dry ingredients and chocolate chunks to your wet mixture. Mix gently and just until everything is combined — it’s easy to overmix here, which can make cookies tough. Once the dough looks uniform, pop it into the fridge for an hour. I discovered this chilling step helps the flavors meld and also keeps the cookies from spreading out too thin during baking.
Step 4: Shape and Bake
Heat your oven to 350°F and line baking sheets with parchment paper. Use a scoop to portion the dough into 1.5-ounce mounds and place them 3 inches apart so they have room to puff up. Don’t forget to sprinkle a generous pinch of flaky salt on each mound — this step is my favorite because that hit of salt beautifully contrasts the sweet chocolate and banana flavors. Bake for 14 to 16 minutes, or until the edges start to turn golden and the centers look set but still soft.
Step 5: Cool and Enjoy
Let your cookies cool on the trays for a few minutes before transferring them to a wire rack. I know it’s tempting to dig in immediately, but this wait helps them firm up just enough for the perfect bite. Then, repeat with any remaining dough, and prepare for some serious cookie love.
Pro Tips for Making Banana Bread-Chocolate Chunk Cookies Recipe
- Use Very Ripe Bananas: The riper they are, the sweeter and more flavorful your cookies will be.
- Don’t Skip Chilling: Allowing the dough to chill solidifies the butter, preventing the cookies from spreading too thin.
- Flaky Salt is a Game Changer: I’ve tried regular table salt, but flaky sea salt on top perks up the flavor perfectly.
- Watch Your Bake Time: Cookies continue to cook slightly after removing from oven, so take them out when edges are golden but centers look just set.
How to Serve Banana Bread-Chocolate Chunk Cookies Recipe
Garnishes
I like to keep it simple with a sprinkle of flaky sea salt on the cookies right after scooping the dough, which enhances every bite. Sometimes, I add a tiny drizzle of melted dark chocolate on top once they’ve cooled for a little extra flair and chocolate boost that’s a crowd favorite.
Side Dishes
These Banana Bread-Chocolate Chunk Cookies taste amazing alongside a cold glass of milk or a cozy cup of coffee or tea. For a fun brunch treat, serve them with fresh fruit or yogurt to balance the sweetness.
Creative Ways to Present
For special occasions, I’ve arranged these cookies on a rustic wooden board with clusters of fresh berries and sprigs of mint—it adds a lovely color contrast and feels extra special for guests. They also make wonderful homemade gifts when packed in decorative tins or cellophane bags tied with twine.
Make Ahead and Storage
Storing Leftovers
I store leftover Banana Bread-Chocolate Chunk Cookies in an airtight container at room temperature for up to 3 days. To keep them soft, I sometimes add a slice of fresh bread in the container, which helps maintain moisture—this little trick works wonders!
Freezing
If I want to save time, I freeze the cookie dough balls on a baking sheet, then transfer them to a freezer bag. When I’m ready to bake, I either thaw them for a few minutes or bake them frozen, adding a couple of extra minutes to the cook time. This keeps their flavor and texture fresh and delightful.
Reheating
To enjoy leftover cookies warm, I pop them in the microwave for about 10 seconds or in a low oven (300°F) for 5 minutes. This revives that freshly-baked softness and brings back the melty chocolate magic.
FAQs
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Can I use frozen bananas for this Banana Bread-Chocolate Chunk Cookies Recipe?
Absolutely! Frozen bananas work great as long as they’re fully thawed and mashed well before adding to the dough. They’ll give you that banana sweetness and moisture that make the cookies so delightful.
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Why do I need to refrigerate the cookie dough?
Chilling the dough helps solidify the butter and allows the flavors to meld, which results in thicker, more flavorful cookies that don’t spread too much while baking.
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Can I substitute chocolate chips for chocolate chunks?
Yes, chocolate chips can be used if you don’t have chunks on hand, but chunks tend to melt into lovely pockets of gooey chocolate, creating a bit more texture variation that I personally prefer.
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How do I store leftover cookies to keep them fresh?
Store them in an airtight container at room temperature with a slice of bread to keep them soft for a few days. For longer storage, freezing works well too.
Final Thoughts
This Banana Bread-Chocolate Chunk Cookies Recipe holds a special place in my kitchen because it’s both nostalgic and exciting—comfort food meets cookie magic. I encourage you to give it a try, especially if you have ripe bananas waiting to be used. You’ll be rewarded with a batch of cookies that are soft, flavorful, and utterly addictive. Trust me, once you bake these, they’ll become a new favorite to keep coming back to.
Print
Banana Bread-Chocolate Chunk Cookies Recipe
- Prep Time: 1 hour 20 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours
- Yield: Approximately 3 dozen cookies (depending on size)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these moist and flavorful Banana Bread-Chocolate Chunk Cookies that combine the best of banana bread and chocolate chip cookies into one delicious treat. Made with ripe bananas, rich butter, and generous chunks of dark and milk chocolate, these cookies are soft, chewy, and perfectly balanced with a sprinkle of flaky salt on top.
Ingredients
Dry Ingredients
- 2 3/4 cup all-purpose flour (352 grams)
- 2 teaspoon cornstarch
- 1 1/4 teaspoon kosher salt
- 1 teaspoon baking soda
Wet Ingredients
- 3/4 cup butter (12 tablespoons, or 1 1/2 sticks), at room temperature
- 1 1/4 cup granulated sugar (247 grams)
- 1 large egg, lightly beaten
- 2 teaspoon vanilla extract
- 1 cup well-mashed very ripe banana (from about 2 1/2 large bananas)
Add-ins & Garnish
- 1 3/4 cup dark and milk chocolate chunks (or chopped chocolate bars)
- Flaky salt, for sprinkling
Instructions
- Combine Dry Ingredients: In a medium bowl, mix together the all-purpose flour, cornstarch, kosher salt, and baking soda with a fork until well distributed.
- Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the softened butter and granulated sugar together for several minutes until the mixture becomes very light and fluffy. This incorporates air which helps achieve a tender cookie.
- Add Wet Ingredients: Add the lightly beaten egg, vanilla extract, and mashed ripe bananas to the creamed butter and sugar. Mix until evenly combined, making sure to scrape down the sides and bottom of the bowl for uniform mixing.
- Combine Dough: Gradually add the dry ingredient mixture and chocolate chunks into the wet ingredients. Mix just until all ingredients are fully incorporated. Avoid over-mixing to keep the cookies tender. Cover the dough loosely with plastic wrap and refrigerate for 1 hour to firm up.
- Prepare Oven and Baking Sheets: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape Cookies: Using a 1.5-ounce cookie scoop or spoon, form mounds of dough on the prepared baking sheets, spacing them about 3 inches apart to allow for spreading. Sprinkle each mound generously with flaky salt to enhance flavor balance.
- Bake Cookies: Bake in the preheated oven for 14 to 16 minutes until the cookies are puffed, edges begin to turn golden, and centers appear set. Avoid overbaking to maintain softness inside.
- Cool Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to wire cooling racks to cool completely. Repeat shaping and baking with remaining dough until all cookies are baked.
Notes
- Use very ripe bananas for the best sweetness and moisture.
- Do not over-mix the dough after adding dry ingredients to keep cookies tender.
- Chilling the dough helps prevent spreading and enhances flavor development.
- Flaky salt topping is essential for balancing the sweetness and chocolate richness.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie (based on 36 cookies)
- Calories: 180 kcal
- Sugar: 13 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
