Banana Chocolate Chunk Cookies
Fluffy banana chocolate chunk cookies! For best results, use a silicone baking mat and a cookie scoop to help keep your cookies a proportionate size 😉 The original recipe says it makes 5 dozen cookies, but I have no idea how… maybe my cookies are just too big? Nobody has complained yet about their size, but your yield and bake times will vary based on the size of your cookie scoops.
Servings Prep Time
2dozen 20minutes
Cook Time
Servings Prep Time
2dozen 20minutes
Cook Time
  • 2.25cup(s) Bread Flour(All-purpose works as well, just differently)
  • 1cup(s) Brown Sugar
  • .25cup(s) Sugar
  • 1 Egg
  • 1 Large Bananamashed (the riper, the sweeter they are!)
  • .5cup(s) buttersoftened
  • 1tsp vanilla
  • 1tsp salt
  • 1tsp Baking Soda
  • 112oz package Semi-sweet Chocolate ChunksNestle Toll House are my fav!
Recipe Notes
  1. Preheat oven to 375F
  2. Combine brown sugar, white sugar, softened butter, mashed banana, and vanilla in large mixer bowl and mix until creamy.
  3. Add mixture of flour, salt, and baking soda to the sugar bowl and combine thoroughly.
  4. Add 1 egg and mix well until it’s completely incorporated. (I add the egg last that way there’s no fear of the mixture being too warm from the possibly over heated butter)
  5. Stir in the chocolate chunks by hand! Whenever I put them in the mixer it pulverizes them- not necessarily a bad thing, just a hassle to get off my mixer.
  6. After laying the silicone mat (or parchment paper) on a non-greased baking pan, use your cookie scoop to make the cookies about the same size.
  7. Bake for 10-12 minutes or until golden brown.
  8. Cool on baking sheets for 2 minutes and then move to wire racks to finish cooling.
  9. Grab the milk and enjoy!