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
Units
Scale
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
