Banana Bread-Chocolate Chunk Cookies Recipe

Oh, I can’t wait to share this Banana Bread-Chocolate Chunk Cookies Recipe with you! This is one of those delightful treats that combines the comforting warmth of banana bread with the irresistible indulgence of melting chocolate chunks. I love this recipe because it makes cookies that are soft, chewy, and perfectly puckered with just the right hint of banana sweetness. They’re fantastic any time you crave something sweet but want something a little more special than your average cookie.

When I first tried this Banana Bread-Chocolate Chunk Cookies Recipe, I was hooked immediately—it’s the ideal way to use those overly ripe bananas sitting on the counter. Not only are these cookies delicious, but they also bake up beautifully every time, thanks to a simple refrigeration step that keeps the dough tender and the chunks luscious. You’ll find that these cookies are perfect for sharing at gatherings, or just sneaking one (or three) with your afternoon coffee.

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Ingredients You’ll Need

All the ingredients in this Banana Bread-Chocolate Chunk Cookies Recipe come together to create an elegantly simple cookie with layers of flavor and texture. I always recommend using ripe bananas and good-quality chocolate chunks for the best result!

• All-Purpose Flour: The foundation of your cookie dough; be sure to measure it properly to avoid dense cookies.
• Cornstarch: Adds a tender, soft crumb to the cookies—this trick really elevates the texture.
• Kosher Salt: Balances sweetness and enhances the chocolate flavor when sprinkled on top.
• Baking Soda: Gives just enough rise for a cakey-chewy bite.
• Butter: Room temperature butter creams up beautifully with sugar to create that perfect cookie base.
• Granulated Sugar: Delivers sweetness with a hint of crisp edges once baked.
• Large Egg: Binds the ingredients and adds moisture.
• Vanilla Extract: A simple addition that brings out flavor complexity.
• Ripe Bananas: Mashed bananas add sweetness, moisture, and a subtle fruity flavor you’ll adore.
• Dark and Milk Chocolate Chunks: Use a mix to get richness and creamy sweetness in every bite.
• Flaky Salt: The final flourish on top that will make your taste buds sing.

Variations

I love making this Banana Bread-Chocolate Chunk Cookies Recipe my own by switching up the chocolate or adding a few extras. Feel free to tailor it to what you like or what you have on hand!

• Nutty Upgrade: I sometimes fold in chopped walnuts or pecans for a satisfying crunch that pairs beautifully with the soft banana base.
• Fruit Swap: Blueberries or dried cherries work surprisingly well if you’re looking to mix fruit flavors.
• Healthier Touch: Substitute half the sugar with coconut sugar or a natural sweetener for a deeper flavor.
• Chocolate Only: Use only dark chocolate chunks if you prefer a less sweet option that’s rich and intense.

How to Make Banana Bread-Chocolate Chunk Cookies Recipe

Step 1: Mix the Dry Ingredients

Start by combining the flour, cornstarch, kosher salt, and baking soda in a bowl. I like to use a fork to gently mix everything together so the baking soda distributes evenly without overworking the flour. This step ensures your cookies rise just right and stay tender.

Step 2: Cream Butter and Sugar

Using a stand mixer or a hand mixer, beat the softened butter and granulated sugar for several minutes until the mixture is light and fluffy—this is key for that delicate texture. Then add the beaten egg, vanilla extract, and mashed bananas. Make sure to scrape down the sides of the bowl to combine everything fully.

Step 3: Combine Dry Ingredients and Chocolate Chunks

Add the dry ingredients to your wet banana mixture along with the chocolate chunks. Mix gently, just until there are no more flour streaks—over-mixing will toughen the cookies, so be careful here. Then cover and refrigerate the dough for an hour; I discovered this step really helps the flavors meld and stops the cookies from spreading too much when baked.

Step 4: Prepare to Bake

Preheat your oven to 350°F and line two baking sheets with parchment paper. This part is straightforward but important: parchment prevents sticking and ensures even baking.

Step 5: Scoop and Bake

Use a 1.5-ounce scoop or a large tablespoon to place mounds of dough spaced about 3 inches apart on the cookie sheets. Be generous with flaky salt—a big pinch on top of each mound really balances the sweetness and brings out all the flavors. Bake for 14 to 16 minutes, or until the cookies are puffed and golden around the edges but still look slightly set in the center. Let them cool on the tray a few minutes before moving to a rack, and repeat with the remaining dough.

How to Serve Banana Bread-Chocolate Chunk Cookies Recipe

Garnishes

I usually sprinkle a light dusting of powdered sugar for special occasions, but the flaky salt sprinkled before baking is truly the star garnish that elevates these cookies—salty and sweet is magic!

Side Dishes

These cookies are perfect alongside a big glass of cold milk, or a cozy mug of coffee or chai tea. I’ve also served them with fresh fruit and yogurt for a delightful brunch treat.

Creative Ways to Present

For parties, I like placing these cookies on a rustic wooden board with little bowls of extra chocolate chunks, nuts, and fruit preserves around for a fun build-your-own snack plate. Wrapping a few in parchment paper tied with twine also makes an adorable gift!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 3 days. They stay soft and chewy, but if they start to dry out, a quick zap in the microwave revives them nicely.

Freezing

I’ve frozen these cookies both baked and unbaked. For baked cookies, freeze on a tray then transfer to a freezer bag. For dough, shape mounds on a tray, freeze until firm, and store in a bag. When baking frozen dough balls, add a few minutes to the baking time.

Reheating

Reheat leftover cookies in a 300°F oven for 5-7 minutes to regain that fresh-baked warmth and soften the chocolate chunks just perfectly. Avoid microwaving too long as it can make them gummy.

FAQs

Final Thoughts

This Banana Bread-Chocolate Chunk Cookies Recipe holds a special place in my kitchen because it blends nostalgia with fun twists — the banana gives warmth, and the chocolate chunks add that irresistible melty factor. You’ll enjoy making these as much as eating them, and I guarantee they’ll become a favorite for your family and friends, too. Next time you’ve got some time and a few ripe bananas, give this recipe a try—you really can’t go wrong.

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