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Bakery Style Banana Chocolate Chip Cookies

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  • Author: Elizabeth Buuck
  • Prep Time: 30 min
  • Cook Time: 15 min
  • Total Time: 45 Min + Chill Time
  • Yield: 6 Giant Cookies 1x


Big, thick and chewy banana chocolate chip cookies with candied walnuts that is a dead ringer for the Gideon’s Bakehouse version.


  • 1 C (113 g) Salted Butter, + about 2 TBSP
  • 3/4 C (165 g) Light Brown Sugar
  • 1/4 C (55 g) Granulated Sugar
  • 1 Lg Egg + 1 Egg Yolk, at room temperature
  • 2 tsp Vanilla Bean Paste (or pure vanilla extract)
  • 100 g Banana, mashed (about 1 large banana)
  • 1 1/4 C (150 g) All Purpose Flour
  • 1 1/4 C (150 g) Bread Flour
  • 2 tsp Cornstarch
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 2 TBSP Banana Cream Jello Pudding Mix
  • 1/2 tsp Salt
  • 1 C Mini Semi Sweet Chips, divided
  • 1 C Dark (70-72%) Chocolate Chips, divided
  • 1/4 C Milk Chocolate Chips *Optional
  • 1/2 C Banana Chips
  • 1/2 C Candied Walnuts


  • In a medium sauce pan, add the butter and melt over medium heat. Cook until the milk solids separate from the fat and begin to toast and become golden brown. About 5-7 minutes. Swirl the pan around as needed.
  • Pour the browned butter into a glass measuring cup and add 1-2 TBSP of softened butter to it so that you have exactly one cup.
  • Set the butter aside and let it come to a soft spreadable consistency. Or pop it into the freezer and stir every 5 minutes until it’s spreadable, but not completely solid.
  • In the bowl of your stand mixer add the room temperature browned butter and sugars. Cream on medium speed for 5 minutes, scraping down the bottom and sides of the bowl as needed.
  • Add the egg, egg yolk, and vanilla and mix for another 2-3 minutes to incorporate air into the eggs.
  • Add in the mashed banana and mix until combined.
  • Add in the flour, bread flour, cornstarch, baking soda, baking powder, salt, and banana pudding mix and mix until almost combined, with a few streaks of flour remaining.
  • Add in 1 cup of the chocolate, 1/2 cup of the candied walnuts, and 1/2 cup of banana chips. Mix until combined and no streaks of flour remain.
  • Use a kitchen scale to portion the dough into 6 extra large 6.5 oz cookie dough balls. Roll into a smooth ball in your hands.
  • In a medium mixing bowl, stir together the remaining chocolate. Press the mixture all over the top and sides of the cookie dough ball trying to cover every bit except for the bottom. Fill any gaps with extra banana chips and walnuts.
  • Place in the fridge to chill for at least 4 hours, up to overnight.
  • When ready to bake, preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and place two cookie dough balls with plenty of room in between for spreading.
  • Bake for 14-15 minutes, then remove the cookie sheet from the oven and bang it on the counter 2-3 times to help the cookies spread. Use a spoon or rubber spatula to scoot any runaway edges back into place.
  • Then, place the cookies back into the oven for another 1-2 minutes or until the edges just begin to brown, but the middle still looks slightly under baked. Let the cookies sit on the hot cookie sheet for at least 5 minutes to allow the centers to firm up.
  • Fill any blank spaces with extra chocolate/nuts/banana chips. Top with flaky salt, and enjoy.