Growing up, it never made sense to me why anyone would combine banana bread and chocolate chip cookies. My mom always kept them separate, each with their distinct charm. But blending the moist, sweet notes of ripe banana bread with the rich, melty decadence of dark chocolate chips creates a uniquely chewy cookie experience you won’t want to miss.
This recipe brings the best of both worlds into a soft, flavorful bite that’s perfect for anytime snacking or a comforting treat with coffee or tea. The addition of toasted walnuts adds a subtle crunch and depth that balances the softness of the cookie flawlessly.
- Crisp edges with a chewy, moist interior that highlights banana bread flavors.
- Rich dark chocolate chips melt perfectly, giving bursts of intense cocoa.
- Toasted walnuts add texture and a nutty aroma, enhancing the overall taste.
- Easy to prepare and chill dough that helps flavors meld beautifully.
Ingredients
- All-purpose flour: Provides structure and a tender crumb to the cookie dough base.
- Fine sea salt: Enhances sweetness and balances the rich flavors.
- Light brown sugar: Adds natural molasses flavor and moisture for soft chewiness.
- Toasted chopped walnuts: Bring crunchy texture and deepen the nutty taste when toasted.
- Mashed ripe banana: Provides natural sweetness, moisture, and banana bread aroma.
- Large egg yolk: Adds richness and helps bind ingredients together for chewy texture.
- Unsalted softened butter: Creates a tender base and enhances flavor without overpowering.
- Baking soda: Acts as a leavening agent to give lift and lighten texture.
- Dark chocolate chips (60% cacao or higher): Offers intense chocolate bursts and melty goodness.
- Pure vanilla extract: Rounds out flavors with warm sweet undertones.
- Cinnamon powder: Adds a subtle warm spice that complements banana beautifully.
Instructions
- Prepare the Wet Ingredients
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Start by combining the just-melted butter and brown sugar in a large bowl, mixing until they form a smooth, homogenous blend. This step is essential to create a creamy base that helps the sugar dissolve and distributes fat evenly.
Next, mix in the mashed ripe banana thoroughly for natural sweetness and moisture. Add the egg yolk and pure vanilla extract, stirring until the mixture becomes smooth and glossy, which ensures a rich and flavorful dough.
- Incorporate the Dry Ingredients
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Add salt, baking soda, and cinnamon to the wet mixture and stir well to evenly distribute these essential flavoring and leavening components. This balance helps create the perfect texture and taste.
Gradually fold in the all-purpose flour, mixing just until there are no dry streaks, making sure not to overwork the dough to keep your cookies chewy rather than tough.
Finally, fold in the toasted walnut pieces and luscious dark chocolate chips evenly. Cover the dough and refrigerate it for one hour to allow it to firm up and to let the flavors meld, resulting in a better baking consistency.
- Preheat Oven and Prepare Baking Sheets
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While the dough chills, preheat your oven to 350°F (175°C). This temperature is ideal for a balanced bake that ensures chewy middles and slightly crisp edges.
Line two large baking sheets with parchment paper to prevent sticking and promote even baking, making cleanup easier and avoiding burnt bottoms.
- Portion and Shape the Cookies
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After chilling, use a 1.5 oz cookie scoop to portion out the dough evenly. This guarantees uniform size for even baking and consistent texture.
Place the scoops onto the prepared baking sheets spaced at least two inches apart to allow for spreading. For an extra chocolatey finish, press a few more chocolate chips onto the top of each cookie ball before baking.
- Bake and Cool the Cookies
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Bake for 10 to 12 minutes until the edges turn a lovely golden brown while the centers remain soft to the touch, ensuring a chewy center.
Remove from the oven and let cookies cool on the baking sheets for 2 minutes, which helps them firm up slightly for easier transfer without breaking. Then, transfer to a wire rack to cool completely before serving.
- Refrigerating the dough is key for a chewier texture and lets the flavors intensify.
- If you don’t have a cookie scoop, use two spoons to form dough balls of roughly equal size.
- Bananas should be very ripe for maximum sweetness and distinct flavor.
Storage Tips
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer freshness, freeze cookies in a sealed bag for up to 3 months and thaw at room temperature before enjoying.
Serving Suggestions
These cookies pair wonderfully with a hot cup of coffee or a glass of cold milk. They also make a delightful snack on the go or a cozy breakfast treat when paired with Greek yogurt or fresh fruit.
- Use ripe bananas with brown spots for optimal sweetness and moisture.
- Toast walnuts lightly in a dry pan until fragrant to enhance flavor.
- Chilling dough solidifies the butter, helping cookies hold their shape and develop a wonderful chew.
- Don’t overmix once flour is added; this preserves tenderness and prevents toughness.
FAQs
- Can I use frozen bananas for this recipe?
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Yes, thaw frozen bananas completely and mash well before using. They work perfectly for this recipe.
- Why do I need to chill the dough?
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Chilling firms the dough, preventing excessive spread during baking and deepening flavor complexity.
- Can I substitute walnuts with other nuts?
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Pecans or almonds work well and add their own unique texture and flavor to the cookies.
- How do I store these cookies to keep them chewy?
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Store in an airtight container at room temperature and add a slice of bread to maintain moisture and chewiness.
- Can I use semisweet chocolate chips instead of dark?
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Yes, but dark chocolate offers a richer, less sweet complement to banana flavor.
- Is it okay to use salted butter?
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You can, but reduce added salt slightly to keep the cookie balanced in flavor.
- Can I add nuts or chocolate chunks on top before baking?
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Absolutely, it adds extra visual appeal and bursts of flavor in each bite.
Banana Bread Chocolate Chip Cookies
Equipment
- 1 large bowl
- 2 large baking sheet lined with parchment paper
- 1 cookie scoop 1.5 oz size preferred
- 1 wire rack for cooling
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 3/4 cup packed light brown sugar
- 1/3 cup chopped walnuts toasted
- 1/3 cup mashed ripe banana about 1 medium banana
- 1 large egg yolk
- 1/2 cup unsalted butter softened
- 1/2 teaspoon baking soda
- 3/4 cup dark chocolate chips 60% cacao recommended
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon cinnamon powder
Instructions
- In a large bowl, blend the softened butter and brown sugar until fully combined.
- Add the mashed banana, then mix thoroughly to combine.
- Incorporate the egg yolk and vanilla extract, mixing well to form a smooth batter.
- Add the salt, baking soda, and cinnamon, stirring until evenly mixed.
- Gradually fold in the flour until the dough has no dry streaks.
- Gently fold in the chocolate chips and toasted walnuts for even distribution.
- Cover the dough and refrigerate for one hour to firm up.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Portion the chilled dough with a 1.5 oz cookie scoop onto the baking sheets, spacing them 2 inches apart.
- Optional: press extra chocolate chips onto each dough ball for added richness.
- Bake for 10 to 12 minutes, until edges are golden but centers remain soft.
- Cool cookies on baking sheets for 2 minutes before transferring to a wire rack to cool completely.
Notes
- Use ripe bananas for better natural sweetness.
- Refrigerating dough helps control spreading during baking.
- Store cookies in an airtight container up to 4 days.
- Walnuts can be omitted or replaced with pecans.
