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
Units
Scale
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
