Banana Chocolate Chunk Cookies
These Banana Chocolate Chunk Cookies take all the best flavors of banana bread – banana, chocolate, and walnuts – and bake them into a cookie that’s crisp at the edges, chewy in the center, and full of flavor.
Why You’ll Love These Cookies
These cookies are infused with real banana flavor, accentuated by dark chocolate and the nutty crunch of walnuts.
Instead of chocolate chips, they’re packed with big, uneven chocolate chunks that melt into gooey pockets throughout the dough.
Each cookie is generously sized, so every bite delivers chocolate, walnuts, and that addictive chewy-crisp texture.
They’re hearty, indulgent, and just begging for a glass of milk.
Ingredients
Ingredient Notes
- Freeze-Dried Bananas add intense banana flavor without extra moisture, which keeps the cookies crisp instead of cakey. Don’t substitute with regular dried bananas because they’re chewy and won’t blend into the dough the same way.
- Chocolate Chunks – Use any good-quality semi-sweet chocolate chunks. The larger pieces create those irresistible pockets of melted chocolate. If you only have chips, use them in a pinch, but chunks really make a difference.
- Walnuts – Walnuts and bananas are a classic pair for a reason. Their flavors naturally complement each other and add texture to each bite.
Pastry Chef’s Tip: Use Freeze-Dried Fruit for Big Flavor
Freeze-dried fruit gives you all the fruit flavor with none of the extra water. In cookies, meringues, and frostings, it adds intense taste and natural color without throwing off texture or consistency.
Step by Step Photos
See the recipe card for detailed measurements and instructions.
- Whisk together the flour, salt and baking soda and set it aside.
- Put the freeze dried bananas in a food processor or blender.
- Process until you have a powder. Some small lumps are fine.
- Combine the banana powder with the brown and white sugar in a mixing bowl.
- Add the butter. Cream the mixture until it is light and aerated.
- Add the eggs and vanilla.
- Add the flour.
- Add the chocolate chunks and walnuts.
- Scoop the cookie balls onto a parchment lined baking tray.
- Use a ¼ cup measure or large cookie scoop to portion the dough into balls.
At this point, you can choose when to bake:
Chill first (recommended): Refrigerate the dough for at least 2 hours or up to 24 hours. This rest lets the flour and banana powder absorb moisture, so the cookies bake up thicker and tastier. I like to scoop first, then chill the dough balls before baking. Chilling the whole bowl works too.
Freeze for later: Place scooped dough balls on a tray and freeze until solid. Transfer to a freezer bag. Before baking, let the frozen dough rest at room temperature while you preheat the oven, you may need to bake 3–4 minutes longer.
- These cookies are large. When you’re ready to bake, leave plenty of space for spreading.
- Let them cool on the pan for 5 minutes, then slide the parchment onto a rack to finish cooling.
Make Ahead & Freezing Tips
- Chilling the dough for at least 2 hours develops a deeper banana flavor and a thicker, chewier texture.
- To store longer, freeze scooped dough balls until solid, then move them to an airtight bag for up to 2 months.
- Bake straight from frozen, adding a few extra minutes to the baking time.
🧑🍳If you can’t resist baking right away, go ahead. Then save the rest of the dough for future cookie cravings.
Storage
These cookies are best the day they’re baked, when the edges are crisp and the centers chewy. They’ll keep in an airtight container for up to 3–4 days.
For the freshest cookies, bake only what you’ll eat within a couple of days and keep the rest of the dough refrigerated or frozen.
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Banana Chocolate Chunk Cookie Recipe
Ingredients
- 7½ oz all-purpose flour (1½ cups, see note)
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 2 oz freeze dried banana chips
- 8 oz unsalted butter (at room temperature)
- 6 oz granulated sugar (¾ cup)
- 6 oz brown sugar (¾ cup)
- 2 large eggs
- 1½ teaspoon vanilla extract
- 6 oz chocolate chunks (1 cup)
- 4 oz walnuts (1 cup, coarsely chopped)
Instructions
- Line a half sheet pan with parchment paper or silicone baking mat.
- In a small bowl, whisk together 7½ oz all-purpose flour, ½ teaspoon baking soda, ½ teaspoon table salt and set aside.
- Pulse 2 oz freeze dried banana chips in a food processor or blender until you have a powder. Some chunky bits are fine. In a mixer bowl, combine the banana powder with 8 oz unsalted butter, 6 oz granulated sugar and 6 oz brown sugar. Cream the mixture for 2-3 minutes until light and aerated. Add 2 large eggs and 1½ teaspoon vanilla extract. Turn off the mixer and scrape the bowl. With the mixer running on low, slowly add the dry ingredients. Mix until the flour is partially incorporated. Add 6 oz chocolate chunks and 4 oz walnuts and mix until all the flour is incorporated.
- Using a 2 oz (1/4 cup) scoop, portion the dough into balls and line them up on the prepared sheet pan. For best results I recommend chilling the cookie balls for at least 2 hours or up to 24 hours before baking. You can chill the dough in the bowl and portion right before baking. (see note)
- When you're ready to bake, preheat the oven to 375 °F. Line the cookie balls on a sheet pan with at least 3" between. If the balls were frozen let them defrost at room temperature while you preheat the oven. Bake until the edges of the cookies are set and the tops are lightly puffed and still soft, 8-10 minutes. Cool for 5 minutes on the sheet pan then you can slide the parchment paper off the pan and onto a cooling rack. Cool until the cookies are firm enough to handle without breaking apart.
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