I absolutely love this Banana Bread-Chocolate Chunk Cookies Recipe because it strikes the perfect balance between two of my favorite treats: banana bread and chocolate chip cookies. The cookies come out soft and tender with a rich banana flavor, but those gooey chocolate chunks take every bite to another level. It’s like having the best of both worlds, and honestly, I find them as comforting as a warm hug on a chilly day.
When I first tried this recipe, I was amazed by how easy it is to whip up yet so special in taste. Whether you’re looking for a cozy afternoon snack or a sweet addition to any gathering, these cookies deliver without the hassle. I love that you don’t need extra fancy ingredients, just simple pantry staples – plus ripe bananas! Over time, this Banana Bread-Chocolate Chunk Cookies Recipe has become a go-to for me and my friends, especially when you want to impress without stress.
Why You’ll Love This Recipe
- Ultimate Flavor Combo: The mix of ripe bananas and rich chocolate chunks creates a cookie that tastes like the best banana bread meets cookie perfection.
- Texture Magic: Soft and tender with just the right chew, these cookies stay fresh and delightful for days.
- Simple Ingredients: You probably already have all the ingredients on hand, making this recipe a no-fuss winner.
- Crowd Pleaser: My family goes crazy for these, and they’re perfect for sharing at parties, potlucks, or afternoon coffee breaks.
Ingredients You’ll Need
The ingredients in this Banana Bread-Chocolate Chunk Cookies Recipe complement each other beautifully, giving you tender, flavorful cookies every time. Make sure your bananas are very ripe for that natural sweetness and moisture boost, and don’t skimp on the chocolate chunks – they’re the star here!
- All-purpose flour: Provides structure and a neutral base for the other flavors.
- Cornstarch: Helps keep the cookies tender by softening the flour’s bite.
- Kosher salt: Balances sweetness and enhances flavor.
- Baking soda: Gives the right lift and lightness to the cookies.
- Butter: Use room temperature butter for easy creaming and rich flavor.
- Granulated sugar: Adds sweetness and helps with that slight crisp edge.
- Large egg: Binds ingredients and adds moisture.
- Vanilla extract: Brings depth and warmth to the cookie dough.
- Ripe bananas: Mash them very well; they add moisture and natural sweetness.
- Dark and milk chocolate chunks: Big, melty chunks beat tiny chips any day in these cookies.
- Flaky salt: A sprinkle on top makes all the difference by highlighting the chocolate and banana flavors.
Variations
I love to adjust this Banana Bread-Chocolate Chunk Cookies Recipe depending on the occasion or mood. Don’t hesitate to personalize it to your taste—this recipe is forgiving and versatile, so feel free to experiment with the mix-ins or swap ingredients to suit your preferences.
- Add nuts: Try walnuts or pecans for a lovely crunch; my family swears by toasted walnuts mixed in.
- Swap chocolate: White chocolate chunks or peanut butter chips create fun variations that still feel indulgent.
- Make it vegan: Substitute butter with coconut oil or vegan margarine and use a flax egg instead of a regular egg.
- Spice it up: A hint of cinnamon or nutmeg warms up the flavor profile, especially in cooler months.
How to Make Banana Bread-Chocolate Chunk Cookies Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together your all-purpose flour, cornstarch, kosher salt, and baking soda in a bowl. I like to mix with a fork here to evenly distribute everything and avoid any clumps. Getting this step right ensures your cookies rise properly and have that great texture we all love. Set it aside while you work on the wet ingredients.
Step 2: Cream Butter and Sugar, Then Add Banana
Use a stand mixer fitted with the paddle attachment or a hand mixer to cream your room temperature butter and sugar until it’s really light and fluffy—this usually takes about 3-4 minutes. This step creates pockets of air that help the cookies stay tender. Then, add your lightly beaten egg, vanilla extract, and those beautifully ripe, mashed bananas. Mix everything until combined, scraping down the sides of your bowl to make sure it’s all incorporated evenly.
Step 3: Fold in Dry Ingredients and Chocolate Chunks
Slowly add your dry flour mixture to the wet ingredients along with the chocolate chunks. Mix gently—just enough to combine everything without overworking the dough. Over-mixing can make cookies tough, and trust me, soft is what we’re after! Once combined, cover your dough loosely with plastic wrap and pop it in the fridge for about an hour. This step helps the flavors meld and makes the dough easier to handle.
Step 4: Bake to Perfection
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Using a 1.5-ounce scoop (or about 3 tablespoons), form mounds of dough spaced about 3 inches apart. Here’s a trick I discovered: sprinkle a generous pinch of flaky salt on each mound before baking—it highlights the chocolate and balances the sweetness in the best way. Bake the cookies for 14 to 16 minutes, until they’re puffed up, edges are golden, and the centers look set but still soft. Let them cool for a few minutes on the trays before transferring to a wire rack to cool completely.
Pro Tips for Making Banana Bread-Chocolate Chunk Cookies Recipe
- Check Your Bananas: I make sure my bananas have plenty of brown spots; that’s when they’re sweetest and perfect for this recipe.
- Don’t Skip the Chill: Refrigerating the dough not only makes it easier to handle but also improves the cookie’s texture and flavor depth.
- Use a Cookie Scoop: For consistency in size and even baking, a scoop takes the guesswork out of portioning your cookies.
- Watch Baking Times Closely: Take them out when edges start turning golden but centers still look slightly soft to avoid overbaking.
How to Serve Banana Bread-Chocolate Chunk Cookies Recipe
Garnishes
I usually keep it simple by sprinkling flaky sea salt on top before baking, but if you want to get fancy, a light dusting of powdered sugar or a drizzle of melted chocolate works wonders. Adding a few toasted chopped nuts on top before baking adds a lovely crunch and extra flavor dimension.
Side Dishes
These cookies are delicious on their own, but pairing them with a glass of cold milk or a warm cup of black coffee really elevates the experience. For a brunch or dessert table, I like to serve them alongside fresh fruit or a scoop of vanilla ice cream for a special treat.
Creative Ways to Present
For parties, I arrange these cookies in a circular pattern on a pretty platter and garnish with banana slices and scattered chocolate chunks. Wrapping a few in parchment with a cute ribbon makes for an irresistible homemade gift. I even tried stacking them layered with dollops of whipped cream and berries for a cookie “cake” that was a hit!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, and they stay soft and tasty for up to 4 days. If you want to keep them fresh longer, add a slice of bread inside the container—it helps maintain moisture without making cookies soggy.
Freezing
I often freeze these cookie dough mounds before baking. Just scoop onto a baking sheet and freeze until firm, then transfer to a freezer bag. When you’re ready, you can bake them straight from frozen—I usually add a couple extra minutes to the bake time and they come out beautifully. This trick is a lifesaver when unexpected guests drop by!
Reheating
To warm leftover cookies, I pop them in the microwave for about 10 seconds or in a low oven (300°F) for 5-7 minutes. This makes the chocolate melty again and refreshes that soft banana bread texture—almost like freshly baked all over again.
FAQs
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Can I use banana bread overripe bananas that are mushy?
Absolutely! Overripe bananas are perfect for this Banana Bread-Chocolate Chunk Cookies Recipe because their sweetness and moisture are what make these cookies soft and flavorful. Just make sure they’re mashed well to distribute evenly in the dough.
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What type of chocolate chunks work best?
I prefer a mix of dark and milk chocolate chunks because the contrast in sweetness is delightful. Chopped good-quality chocolate bars also work great—larger chunks melt beautifully and give that melty, rich texture.
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Can I make these cookies gluten-free?
You can! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Adding a teaspoon of xanthan gum (if your blend doesn’t have it included) helps maintain structure and texture.
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Why do you add cornstarch to the dough?
Cornstarch helps create a softer, more tender crumb by limiting gluten development. I discovered this trick after many batches, and it’s the key to that melt-in-your-mouth feel.
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Can I skip chilling the dough?
Technically you can, but chilling the dough for an hour makes a big difference in flavor and texture. I don’t recommend skipping this step if you want the cookies to hold their shape nicely and taste their best.
Final Thoughts
This Banana Bread-Chocolate Chunk Cookies Recipe holds a special place in my heart because it came from my craving for something nostalgic yet fresh. I love how comforting, soft, and melty these cookies are—and the fact that they’re super easy to make. If you love cozy flavors with a fun chocolate twist, you’re going to want to keep this recipe handy. Give it a try and watch how quickly these treats disappear—you’ll be making them again and again, just like I do!
Print
Banana Bread-Chocolate Chunk Cookies Recipe
- Prep Time: 1 hour 20 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours
- Yield: Approximately 30 cookies (based on 1.5 oz scoops)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Banana Bread-Chocolate Chunk Cookies, combining the moist sweetness of ripe bananas with rich dark and milk chocolate chunks. These cookies are soft, fluffy, and perfectly balanced with a sprinkle of flaky salt, making them an irresistible treat that captures the essence of banana bread in cookie form.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour (352 grams)
- 2 teaspoons cornstarch
- 1 1/4 teaspoons 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 cups granulated sugar (247 grams)
- 1 large egg, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup well-mashed very ripe banana (from about 2 1/2 large bananas)
Add-ins
- 1 3/4 cups dark and milk chocolate chunks (or chopped chocolate bars)
- Flaky salt, for sprinkling
Instructions
- Mix dry ingredients: In a bowl, combine the all-purpose flour, cornstarch, kosher salt, and baking soda. Use a fork to gently stir and distribute all ingredients evenly.
- Cream butter and sugar: In the bowl of a stand mixer or a large bowl using a hand mixer, cream together the softened butter and granulated sugar for several minutes until the mixture is very light and fluffy. Add the lightly beaten egg, vanilla extract, and mashed banana. Mix until just combined, then scrape down the sides and bottom of the bowl to ensure uniformity.
- Add dry ingredients and chocolate: Incorporate the flour mixture and chocolate chunks into the wet ingredients. Mix only until fully combined to avoid overworking the dough. Cover loosely with plastic wrap and refrigerate for 1 hour to chill and firm up.
- Prepare to bake: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Scoop and bake cookies: Use a 1.5-ounce cookie scoop to portion out mounds of dough, placing them about 3 inches apart on the prepared cookie sheets. Generously sprinkle each mound with flaky salt to enhance flavor. Bake for 14 to 16 minutes or until the cookies puff up, edges turn golden, and the centers appear set but still soft.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes to set further, then transfer them to wire racks to cool completely. Repeat the baking process with any remaining dough.
Notes
- Use very ripe bananas for the best flavor and moisture in the cookies.
- Do not over-mix after adding the dry ingredients to keep the cookies tender.
- Chilling the dough helps prevent spreading and enhances flavor development.
- Sprinkling flaky salt on top is crucial as it balances the sweetness and highlights the chocolate and banana flavors.
- Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie (approx. 1.5 oz)
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
