Description
These Banana Chocolate Chip Cookies feature a deliciously rich browned butter base, complemented by ripe mashed banana and melty chocolate chips. With a hint of cinnamon and the option of flaky salt topping, these cookies are chewy, flavorful, and perfect for a comforting treat any time of the day.
Ingredients
Butter
- 10 tablespoons (141 g) unsalted butter
Dry Ingredients
- 1½ cups (180 g) all purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (100 g) light brown sugar
- ¼ cup (50 g) granulated sugar
Wet Ingredients
- ½ cup (118 ml) mashed banana (about 1 large ripe banana)
- 1 large egg yolk (US), room temperature
- 1 teaspoon (5 ml) vanilla extract
Add-Ins & Toppings
- 1¼ cup (212 g) chocolate chips, divided
- 1 tablespoon flaky salt for topping, optional to taste
Instructions
- Brown the Butter: In a saucepan or pot, melt the butter over low heat until it begins to foam. Whisk or stir frequently as it foams. Continue cooking until the foam subsides and the butter develops brown, toasted bits and a nutty aroma. Pour the brown butter into a heat-safe bowl and allow it to cool to room temperature for 15–20 minutes.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until well combined.
- Combine Wet Ingredients: In a large mixing bowl, whisk the cooled browned butter with the light brown sugar and granulated sugar until fully combined. Add the mashed banana, egg yolk, and vanilla extract, whisking until the mixture is smooth and uniform.
- Incorporate Dry into Wet: Gradually stir about half of the dry ingredients into the wet mixture, then add the remaining dry ingredients. Fold in most of the chocolate chips, reserving about ½ cup (85 g) for topping the cookies before baking.
- Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate for 1 hour or up to overnight to firm up. About 30 minutes before baking, preheat the oven to 350°F (177°C) and line a large baking sheet with parchment paper.
- Scoop and Bake: Using a medium cookie scoop (approximately 2 tablespoons or 30 ml), portion dough balls onto the lined baking sheet, spacing them about 3 inches (8 cm) apart. Top each dough ball with the reserved chocolate chips. Bake in the preheated oven for 10–12 minutes, or until the cookie edges are set and centers are slightly puffed.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes. Optionally sprinkle with flaky salt while warm. Transfer the cookies to a cooling rack to cool completely to room temperature before enjoying.
Notes
- For best flavor, use a ripe banana with brown spots for natural sweetness and moisture.
- Brown butter adds a deep, nutty flavor that elevates these cookies. Do not rush this step to ensure proper browning.
- Chilling the dough is crucial to prevent spreading and to develop flavor depth.
- You can optionally add flaky salt on top to balance the sweetness and enhance chocolate flavor.
- Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
