Banana Bread Cookie Recipe

🍌 Banana Bread Chocolate Chunk Cookies

A cross between two of the best things ever.

This recipe was born out of two overripe bananas begging to be used and instead of banana bread, I turned them into soft, chewy, crisp-edged cookies. Think gooey centers, golden edges, and a deep, nutty brown-butter flavor that makes your kitchen smell unreal. I make these to make people obsessed with me, so use this recipe with caution, it’s like black magic. Protect it. It is also the best way to receive attention & validation at a party (trust me).

Ingredients

• 100 g all-purpose flour

• 175 g bread flour

• ¾ tsp baking soda

• ¼ tsp salt

• 200 g brown sugar

• 50 g white sugar

• 40 g egg yolk (≈ 2 yolks)

• 160 g overripe banana (≈ 2 bananas)

• 2 tsp vanilla extract

• 1 tbsp instant coffee or espresso powder

• 75 g bittersweet chocolate chunks

• 75 g semi-sweet chocolate chunks

• 75 g chopped walnuts

• Browned butter

Method

1. Brown the butter.

Melt your butter in a saucepan over medium heat. It will foam, then the milk solids will begin to toast at the bottom, keep swirling until it smells nutty and turns golden brown. Once you see amber bits forming, take it off the heat immediately (it can burn fast).

2. Cool the butter over ice.

Pour the brown butter into a heat-safe bowl and add the water (if needed). Place that bowl over another bowl filled with ice. Whisk continuously as it cools, it’ll first look glossy, then gradually thicken into a creamy, whipped-butter consistency. This step gives your cookies structure and chew.

3. Mix your dry ingredients.

In a separate bowl, whisk together both flours, baking soda, and salt. The mix of all-purpose and bread flour keeps the cookies soft yet slightly chewy. Set aside.

4. Cream the butter and sugars.

Add the cooled brown butter to a large mixing bowl. Whisk in both sugars until light and fluffy—this takes a few minutes by hand or less if using a mixer. You want it airy and slightly pale.

5. Add the wet ingredients.

Whisk in the egg yolks one at a time, then stir in vanilla, coffee powder, and mashed banana. The banana adds moisture and natural sweetness, while the coffee deepens the flavor without tasting like coffee.

6. Combine everything.

Fold the dry mix into the wet ingredients gently, stopping when it’s about 75 % combined. Then add the chocolate chunks and walnuts, and fold until just no streaks of flour remain. Don’t over-mix.

7. Chill the dough.

Scoop the dough into balls (roughly 2 tbsp each) and place them on a tray. Cover and chill for at least 4 hours, but overnight is best—the dough darkens slightly and the flavors deepen.

8. Bake.

Preheat your oven to 375 °F / 190 °C. Line a baking sheet with parchment paper. Once the dough is cold, arrange the cookies with plenty of space between them (they spread!). Bake for 10–11 minutes, until the edges are golden brown but the centers still look soft and slightly under-baked.

9. Finishing touches.

Right when they come out, tap the tray on the counter a couple of times—this helps flatten them slightly and gives those crinkly bakery edges. Top with extra chocolate and a sprinkle of flaky salt.

10. Cool & enjoy.

Let the cookies sit on the baking sheet for a few minutes to set, then move them to a wire rack. They’ll firm up as they cool but stay gooey inside.

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Golden, chewy, nutty, and deeply flavorful—these cookies are everything banana bread wishes it could be.