Description

These Banana Bread-Chocolate Chunk Cookies combine the moist, rich flavors of banana bread with melty chunks of dark and milk chocolate. Soft and tender with a slight crisp edge, these cookies are perfect for banana lovers looking for a decadent twist. The flaky salt sprinkled on top adds a delightful contrast, balancing the sweet richness perfectly.

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)

Mix-ins and Topping

1 3/4 cups dark and milk chocolate chunks (or chopped chocolate bars)
Flaky salt, for sprinkling

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Instructions

Combine Dry Ingredients: In a bowl, whisk together the flour, cornstarch, kosher salt, and baking soda with a fork until evenly distributed.
Cream Butter and Sugar: Using a stand mixer or hand mixer, cream the room temperature butter and granulated sugar together for several minutes until the mixture is very light and fluffy. This step is crucial to achieve the perfect texture.
Add Wet Ingredients: Mix in the lightly beaten egg, vanilla extract, and the mashed ripe bananas until fully combined. Scrape down the sides and bottom of the bowl to ensure even mixing.
Combine with Dry Ingredients and Chocolate: Add the dry flour mixture and the chocolate chunks to the wet mixture. Mix just until fully combined without over-mixing to maintain a tender crumb.
Refrigerate Dough: Cover the dough loosely with plastic wrap and refrigerate for 1 hour. This resting time helps the flavors meld and prevents spreading when baked.
Prepare for Baking: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and facilitate even baking.
Form Cookies: Using a 1.5-ounce scoop, drop mounds of cookie dough onto the prepared baking sheets, spacing each about 3 inches apart to allow room for spreading.
Sprinkle Flaky Salt: Generously sprinkle each mound with flaky salt. This finishing touch enhances the sweet and chocolate flavors beautifully.
Bake: Bake the cookies for 14 to 16 minutes, or until they are puffed, beginning to turn golden around the edges, and the centers look set but still soft.
Cool: Allow the cookies to cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely. Repeat with remaining dough.

Notes

Use very ripe bananas for the best flavor and natural sweetness.
Do not overmix after adding flour to keep the cookies tender and soft.
Chilling the dough allows the flavors to develop and helps control cookie spread during baking.
Flaky salt is essential to balance the sweetness and elevate the chocolate and banana flavors.
Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 120mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1.5g
Protein: 2g
Cholesterol: 25mg