Chocolate Chip Banana Bread Cookies

Ingredients

• 113g cooled, just melted butter (it should be cream and custardy and not completely melted)
• 165g packed light brown sugar
• 80ml mashed ripe banana (from 1 small banana - make sure you measure accurately)
• 1 large egg yolk
• ½ teaspoon pure vanilla extract
• 1½ cups 215g all purpose flour I use 110g Gold Medal plus 105g King Arthur
• 1 teaspoon ground cinnamon optional; I don’t use it
• ½ teaspoon baking soda
• ½ teaspoon salt
• 60g dark chocolate chips
• 110g chopped walnuts

Instructions

1. Combine the cool, just-melted butter and brown sugar in a large bowl and mix to blend. Add mashed banana and mix to combine. Add the egg yolk and vanilla extract and mix well.
2. Add the salt, baking soda and cinnamon (if using) to the banana mixture and stir to blend well. Then, add the flour and fold it in until combined. Add chocolate chips and walnuts and fold them in evenly. Cover the bowl and refrigerate the dough for 1 hour.
3. Preheat the oven to 350°F. Line two large cookie sheets with parchment paper or silicone liners.
4. Use a 1.5 oz cookie scoop (I use the Zeroll #30 - black scoop) to scoop up dough and release it onto prepared baking sheets spacing them at least 2 inches apart. Press a few extra chocolate chips onto each dough ball if desired. Bake for 10 to 12 minutes until the edges are golden and the middles are just a bit soft. Let cool for 2 minutes on the baking sheets and then transfer cookies to a wire rack to finish cooling.

Notes

9 November 2025: I made some modifications (listed above) and these turned out great. I basically swapped the original amounts of chocolate and walnuts, just due to our preferences, and left out the cinnamon. The recipe yielded 18 42g cookies, which I formed with a #30 scooper and then flattened slightly. I baked them for 12 minutes on rack 2 using silicone liners. I would probably pull them at 11 minutes next time.