45th Street Banana Chunk
Crispy on the outside, chewy on the inside, banana cookies with oatmeal, chunks of dark chocolate, and toasted walnuts. Yields about 12-14 cookies
Servings Prep Time
12-14cookies 15minutes
Cook Time Passive Time
25minutes 30-120minutes
Servings Prep Time
12-14cookies 15minutes
Cook Time Passive Time
25minutes 30-120minutes
Ingredients
Instructions
  1. If your walnuts aren’t already toasted, set the oven to 350°F. Once preheated, place the whole walnuts on a parchment or foil lined baking sheet and bake about 10 minutes occasionally tossing the nuts around. Remove them from the oven and let them cool before chopping or crushing them with a rolling pin.
  2. In the bowl of a stand mixer or with an electric mixer, mix together the sugars until light and fluffy. Add butter and cream until fluffy and combined.
  3. Add banana, egg, and vanilla extract, mixing to combine between each ingredient.
  4. Add dry ingredients to the mixer 1/2 at a time, mixing until just combined. There should still be a slight dusting of flour.
  5. Fold in the chocolate chunks (3/4 cup of dark or bittersweet chocolate chips works just fine) and chopped walnuts.
  6. Chill your dough in the fridge for 30 minutes-2 hours. It’ll be slightly tacky but that’s okay!
  7. Preheat oven to 300°F. With a large ice cream scoop, place dough onto a parchment lined baking sheet. Leave some space between them. Because I smash them down, I usually put four on each baking sheet. Slightly flatten the domed tops and sprinkle with a bit of sea salt–this helps cut the sweetness and adds another dimension to the cookies.
  8. Bake 15 minutes then, with a greased ramekin, flatten the cookies. They should spread out to be just a little larger than the ramekin.
  9. Bake another 10-12 minutes, until the edges are golden brown. Remove from heat and cool on baking sheet about 5 minutes before transferring to a wire rack.
Recipe Notes

I like to stick my baking sheets in the freezer for a few minutes before baking to give the dough some extra time to rest and to keep it from spreading out too quickly in the oven.

Chocolate may stick to the bottom of your ramekin while smashing the cookies down, just wipe it off with and re-grease for the next batch!

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