Banana Bread-Chocolate Chunk Cookies Recipe

Name: Banana Bread-Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 cups all-purpose flour (352 grams); 2 teaspoons cornstarch; 1 1/4 teaspoons kosher salt; 1 teaspoon baking soda; 3/4 cup butter (½ 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); 1 3/4 cups dark and milk chocolate chunks (or chopped chocolate bars); Flaky salt, for sprinkling

Servings: persons

2 3/4 cups all-purpose flour (352 grams)
2 teaspoons cornstarch
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
3/4 cup butter (½ 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)
1 3/4 cups dark and milk chocolate chunks (or chopped chocolate bars)
Flaky salt, for sprinkling

1
In a bowl, combine the flour, cornstarch, salt, and baking soda. Mix with a fork to distribute everything.
2
Cream butter and sugar together in the bowl of a stand mixer or in a large bowl with a hand mixer for several minutes, until very light and fluffy. Add the egg, vanilla, and banana. Mix to combine, then scrape down sides and bottom of bowl.
3
Add the dry ingredients and chocolate chunks. Mix just to fully combine, but then stop to avoid over-mixing. Refrigerate 1 hour, loosely covered with saran wrap.
4
Meanwhile, heat oven to 350u00b0F. Line two baking sheets with parchment paper.
5
Use a 1.5-ounce scoop to make mounds of dough on cookie sheets spaced about 3 inches apart. Sprinkle each with a big pinch of flaky salt (don't skimp-it really balances these out). Bake 14 to 16 minutes, until cookies are puffed up, starting to turn golden around the edges, and the middles look set. Let cool on trays a few minutes, then transfer to cooling racks. Repeat with remaining batter.

1515

kcal

Calories

Fat

204

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 3/4 cups all-purpose flour (352 grams), 2 teaspoons cornstarch, 1 1/4 teaspoons kosher salt, 1 teaspoon baking soda, and more.

Yes, Banana Bread-Chocolate Chunk Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Bread-Chocolate Chunk Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions