Banana Chocolate Chips Cookies Recipe
Banana Chocolate Chips Cookies made with browned butter, a ripe banana, and a classic blend of sugars, egg & flour with plenty of chocolate chips!
Servings: 18 cookies
Calories: 160kcal
Ingredients
- ½ cup butter browned and cooled
- 1 medium overripe banana mashed (¼ cup)
- 1 egg yolk room temperature
- 1 tsp vanilla extract
- ⅓ cup sugar
- ½ cup packed light brown sugar
- 1 ⅓ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- ⅔ cup chocolate chips optional: plus a little extra for topping
- Optional: Flaky sea salt for topping
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment and set aside.
- To brown the butter: Melt the butter in a saucepan or small pot over medium-low heat while stirring constantly to ensure the butter does not burn. After about 5-10 minutes the butter will begin to foam. Continue stirring until the butter smells nutty and turns a golden amber color with browned bits forming. Immediately remove from the heat and pour into a heat-proof dish to cool. Let it cool for 10-15 minutes (until it is lukewarm or room temp).
- While the butter is cooling, mash your banana and make sure it measures ¼ cup.
- In a separate mixing bowl, whisk the flour, baking soda, cinnamon, and salt until blended.
- Add both of the sugars to the brown butter and whisk together until combined. Add the mashed banana, egg yolk, and vanilla, and whisk until smooth and well combined.
- Add the flour mixture into the wet mixture, and gently stir until well combined being careful not to overmix. Fold in the chocolate chips until evenly incorporated.
- Using a medium scoop (I used a #40 scoop equal to 1.5 TBSP), scoop the dough onto prepared cookie sheets about 3 inches apart.
- Top each ball of dough with a few extra chocolate chips. Bake the cookies in the pre-heated oven for about 10-12 minutes until the centers look slightly underbaked, and the edges are golden.
- Remove from oven, and allow cookies to cool on the sheets for at least 10 minutes before transferring to a wire rack. Top with sea salt, if desired. Serve & enjoy!
Notes
Store cookies in an airtight container at room temperature for up to 4 days.
For longer storage, freeze cookies in a single layer on a sheet pan until firm, then transfer to a freezer bag or container. Freeze for up to 3 months.
Nutrition
Calories: 160kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 110mg | Potassium: 45mg | Fiber: 1g | Sugar: 15g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg