Banana Bread-Chocolate Chunk Cookies Recipe

I’m so excited to share this Banana Bread-Chocolate Chunk Cookies Recipe with you! It’s one of those delightful treats that combines the comforting warmth of banana bread with the indulgent, melty goodness of chocolate chunks. The moment you bite into these cookies, you’ll notice they’re soft and chewy, with just the right hint of banana flavor that feels homey yet exciting. If you love the idea of turning your overripe bananas into something extraordinary, this recipe is a total game changer.

These cookies are perfect for snack time, after-school treats, or when you want something special to pair with your afternoon coffee or tea. I love how versatile they are—whether you’re making them for a family gathering or just a weekend baking project, they never disappoint. Plus, if you’ve ever struggled to decide between banana bread and chocolate chip cookies, guess what? You no longer have to!

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Ingredients You’ll Need

Getting your ingredients right is half the battle won, especially for this Banana Bread-Chocolate Chunk Cookies Recipe. You’ll see I lean on quality chocolate and well-ripened bananas to make these cookies as flavorful as possible.

• Unsalted butter: Room temperature butter creates the perfect creamy base for your cookie dough.
• Granulated sugar: Adds sweetness and helps with cookie spreading.
• Brown sugar: Contributes chewiness and depth of flavor.
• Kosher salt: Balances sweetness and enhances flavors.
• Large egg: Binds the ingredients together and adds richness.
• Water: Keeps the dough moist and helps with texture.
• Pure vanilla extract: A classic flavor booster you can’t skip.
• Baking soda: Helps cookies rise and spread properly.
• All-purpose flour: The foundation for structure, be sure to scoop gently to avoid packing.
• Bittersweet chocolate: Chopped into chunks and shards for melty pockets of chocolate throughout.
• Flaky salt (optional): Sprinkled on top for a sophisticated flavor contrast.

Variations

I love customizing this Banana Bread-Chocolate Chunk Cookies Recipe depending on what I have in my pantry or the mood we’re in. Feel free to put your own spin on it – these cookies are pretty forgiving and adapt well!

• Nutty Addition: I sometimes add chopped walnuts or pecans for a bit of crunch and earthiness; it’s a huge hit with my family.
• Gluten-Free Version: Swap all-purpose flour for a gluten-free blend, and you’ll still get that soft cookie magic.
• Spiced Up: Try adding a pinch of cinnamon or nutmeg – it complements the banana and chocolate beautifully.
• Double Chocolate: Mix in some cocoa powder if you’re a chocolate lover wanting a richer, deeper flavor.

How to Make Banana Bread-Chocolate Chunk Cookies Recipe

Step 1: Prepare Your Baking Area and Tools

First things first, adjust your oven rack to the middle position and preheat your oven to 350°F. Line two sheet pans with parchment paper, silicone mats, or foil—whatever you have on hand. I personally love using parchment because it prevents sticking and makes cleanup a breeze. Get everything set because once the dough’s ready, you’ll want to bake quickly!

Step 2: Cream Butter and Sugars

In a stand mixer fitted with the paddle attachment (or with a hand mixer, no problem!), beat your room temperature butter on medium speed until it’s creamy and smooth. Don’t rush this part—scraping the sides as you go helps everything blend nicely. Add the granulated sugar, brown sugar, and kosher salt next, beating until the mixture looks light and fluffy. This step is key to cookies with great texture and a slightly caramelized flavor.

Step 3: Add Egg, Vanilla, Water, and Baking Soda

Drop in your egg, followed by pure vanilla extract and the tablespoon of water; mix on low speed until everything’s combined. Then add the baking soda—this little ingredient is the secret behind those beautifully puffed and chewy cookies you’re craving.

Step 4: Mix in Flour and Chocolate Chunks

Gradually add the flour, just mixing until it’s almost incorporated—you want to avoid overmixing to keep your cookies tender. Now comes the fun part: fold in the bittersweet chocolate chunks and shards. The mix of chunk sizes means you’ll get those wonderful pockets of molten chocolate plus some slightly crunchy bites.

Step 5: Chill Dough and Portion

If you can, refrigerate your dough for a few hours or even overnight—this step improves flavor and helps the cookies bake evenly. When you’re ready, scoop the dough into generous 100-gram balls (about a heaping 1/3 cup). I like to freeze the dough balls for about 15 minutes before baking; it really helps keep the cookie shape intact and develops those signature wrinkles.

Step 6: Bake with Pan-Banging Technique

Place four dough balls on your prepared sheet pan, spaced well apart. Bake for 10 minutes until the centers are just puffed. Now, here’s the trick: carefully lift the sheet pan and drop it against your oven rack—it sounds a bit dramatic, but this motion sets the edges and collapses the centers to create those irresistible wrinkly surfaces. Repeat this lift-and-drop every few minutes, about 3-4 times total, until the cookies have spread and the edges are golden brown while the centers stay soft and gooey. This method is what sets these Banana Bread-Chocolate Chunk Cookies Recipe apart from ordinary cookies.

Step 7: Cool and Enjoy

Let the cookies cool on the sheet pan for about 10 minutes before transferring them to a wire rack. This gives them time to firm up just enough while keeping the centers delightfully soft. Repeat the process with remaining dough, and prepare for multiple rounds of pure cookie joy!

How to Serve Banana Bread-Chocolate Chunk Cookies Recipe

Garnishes

I love sprinkling a little flaky sea salt on top before baking—this addition really elevates the chocolate’s sweetness and adds a subtle crunch. Sometimes, I’ll dust them lightly with cinnamon sugar afterward for a cozy, fragrant touch. These garnishes might seem small but make a surprising difference.

Side Dishes

These cookies are fantastic on their own, but if you want to pair them, try serving with a cold glass of milk or a warm cup of coffee or tea. For a decadent treat, I sometimes add a scoop of vanilla ice cream on the side—cake and ice cream vibes combined!

Creative Ways to Present

For special occasions, I like stacking these cookies in a rustic wooden box lined with parchment paper, then tying the box with a ribbon to surprise guests. Another fun way is to plate them with fresh berries and mint sprigs for a pop of color and a touch of elegance. They also make an amazing edible gift when packed in pretty tins or mason jars.

Make Ahead and Storage

Storing Leftovers

To keep these cookies fresh, store them in an airtight container at room temperature. I usually stack them with parchment paper between layers to prevent sticking. They’ll stay soft and delicious for about 3-4 days—perfect for a few days of sweet snacking.

Freezing

Freezing these cookies works wonderfully! Simply place cooled cookies in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. When you want a cookie fix, thaw at room temperature or warm gently in the microwave. The texture bounces back nicely, like fresh-baked.

Reheating

For that just-baked feel, pop your leftover cookie in a preheated 300°F oven for 3-5 minutes or microwave for 15 seconds. This melts the chocolate chunks again and perks up the cookie’s softness. Just don’t overheat, or they’ll dry out.

FAQs

Final Thoughts

I absolutely love how this Banana Bread-Chocolate Chunk Cookies Recipe brings together two of my favorite baked goods into one spectacular bite. It’s a comforting, chocolatey, and perfectly textured treat that I find myself making again and again, especially when there are ripe bananas waiting to be put to good use. You’re going to enjoy how easy it is, how tasty it turns out, and how much your family and friends will rave about them. Go ahead, give this recipe a try—it’s one I happily recommend to every cookie and banana bread lover!

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