Chunky Monkey cookies

A decadent twist on a timeless pint

Inspired by a lifetime of shared pints and late-night TV, this recipe is a decadent tribute to my mom and arguably the most dangerously delicious thing to come out of my kitchen. The secret lies in the brown butter banana base—a pairing that offers a deep, nutty complexity far beyond your average chocolate chip cookie. Each bite is packed with heavy-duty chocolate chunks and a hit of walnut, creating a bakery-style experience that has literally prompted friends to risk food allergies just for a taste. If you’re looking for a soft, chewy cookie that hits every nostalgic note with a modern, gourmet edge, these are the ultimate treat.

Tips

artificially ripening bananas

Gone are the days of waiting for a banana to ripen. If you have Bananas and want to make this recipe all you need is an oven and some time. Preheat the oven to 300 degrees, and place the unpeeled bananas in the oven. Bake until the peels are blackened, 30 minutes. Remove from the oven, and let cool before handling.

Make now, bake later

Like any other cookie recipe, these are perfect for freezing and making when needed. Either put your pre rolled dough balls into a freezer safe bag. or into a tray and cover them with plastic wrap. Remove from freezer while oven is preheating, and bake as normal.

chunky Monkey Cookies

Preparation Time: 20 minutes | Cook Time: 17 minutes | Serving size: 15 XL Cookies

Gather

• 1 cup butter
• 2⅔ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1½ cups light brown sugar, packed
• ½ cup granulated sugar
• 2 egg yolks
• 2 teaspoons vanilla extract
• ½ cup overripe banana, mashed (about 2 medium bananas) (see tips below)
• 2 cups semisweet or dark chocolate (chips or chunks works)
• 1 cup walnuts, chopped into pieces

Follow

1. Preheat the oven to 350 degrees. 
2. Brown the butter: Place butter into a sauce pan over medium heat. Swirl occasionally as it’s melting, about 4 minutes. It will sizzle and foam and then go quiet as it browns. Keep an eye on it: Once the butter stops foaming and smells nutty, remove from heat immediately, and transfer butter into a bowl or cup, scraping the brown bits in, too. Set in the freezer until needed 
3. In a medium bowl, add the flour, baking soda and salt. Whisk together, and set aside.
4. In a large bowl or the bowl of a stand mixer, add the sugars and browned butter. Cream until the mixture turns white. Add the egg yolks, and whisk until combined. Add vanilla extract and mushed bananas, and mix until fully incorporated; be sure to scrape the sides when mixing.
5. Replace the attachment with a paddle attachment. Incrementally add the flour mixture; mix until just combined after each addition.
6. Add the chocolate pieces and walnuts. Using a large rubber spatula, mix until incorporated. 
7. Scope the cookie dough into 95-gram (5-tablespoons) balls onto a baking sheet . (Optionally, if you want thicker cookies, you can chill the dough balls for 10 minutes in the freezer before cooking.)
8. Bake until the cookies are golden brown on the bottom, 15 to 17 minutes.
9. Let the rest for a few minutes before removing and placing on a wire rack.
10. Eat slightly warm or wait until completely cooled before enjoying!

Tip: Be careful to use only ½ cup of mashed banana; 1 to 2 teaspoons over is fine, but any more and the mixture becomes too wet.