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gideon's bakehouse-style banana bread chocolate chip cookies

Banana Bread Chocolate Chip Cookies (With Optional Candied Pretzel-Walnut Crunch)

Inspired by the banana bread chocolate chip cookies at Gideon's Bakehouse, these pillowy treats are a bit smaller and get their crunch from a candied walnut-pretzel mix, instead of walnuts and banana chips.
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Prep Time 20 minutes
Cook Time 17 minutes
Chilling Time 1 hour
Total Time 1 hour 36 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Banana Bread Chocolate Chip Cookies
  • 1 c salted butter
  • 3/4 c brown sugar
  • 1/4 c granulated sugar
  • 1 egg + 1 egg yolk room temp
  • 2 tsp vanilla
  • 1 1/2 large bananas very ripe
  • 1 1/4 c all-purpose flour
  • 1 1/4 c bread flour
  • 2 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 2 c dark chocolate chips
Candied Pretzel-Walnut Crunch
  • 1/2 cup walnuts
  • 1/2 cup pretzels
  • 1/4 cup granulated sugar
  • 1 Tbsp butter
  • pinch of salt

Method
 

  1. For the Candied Pretzels and Walnuts: Heat a sauté pan over medium heat, and add 1/2 cup walnuts, 1/2 cup pretzels, 1/4 cup granulated sugar, 1 Tbsp butter and a pinch of salt. (Ok, two pinches!) Let the sugar melt and stir regularly for about 4 to 5 minutes. The sugar will caramelize; as you stir, coat the pretzels and walnuts. Remove from heat and spread on a parchment-lined baking sheet. Once cool, break into bite-sized bits.
  2. For the Banana Bread Chocolate Chip Cookies: In the bowl of a stand mixer, add butter and sugars. Beat until light and fluffy, about 5 minutes, scraping down the sides periodically.
  3. Add egg, egg yolk, vanilla and bananas, beating until combined.
  4. In a separate bowl, combine flours, cornstarch, baking soda, baking powder and salt, stirring until just combined. Add to the banana mixture, mixing on low until combined. Fold in chocolate chips.
  5. Divide the dough into 4-oz blobs. No scale? It’s about the size of your fist, or a little less than a 1-cup dry measuring cup. Top with more chocolate chips and the candied walnuts and pretzels, if you're doing THE MOST. Place on a parchment-lined baking sheet and chill in the freezer for at least 1 hour.
  6. Preheat oven to 350 degrees F and bake for 15 to 17 minutes. The cookies will be lightly golden at the edges.