Brown Butter and Banana Chocolate Chip Cookies Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.7 from 17 reviews
These Brown Butter and Banana Chocolate Chip Cookies combine nutty browned butter with the natural sweetness of ripe banana for chewy, flavorful cookies with gooey chocolate chips. A touch of cinnamon adds warmth, and optional flaky sea salt enhances the rich flavors.
Total Time:35 minutes
Yield:18 cookies
Ingredients
Wet Ingredients
½ cup butter (1 stick), browned and cooled
¼ cup mashed overripe banana (from 1 medium banana)
1 egg yolk, room temperature
1 teaspoon vanilla extract
Dry Ingredients
1 ⅓ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
⅓ cup sugar
½ cup packed light brown sugar
Add-ins
⅔ cup chocolate chips
Additional chocolate chips for topping (optional)
Flaky sea salt for garnish (optional)
Instructions
Preheat Oven: Set your oven to 350°F to preheat while you prepare the dough.
Brown the Butter: Melt the butter in a saucepan over medium-low heat, stirring constantly to avoid burning. After 5-10 minutes, the butter will foam and then turn a golden amber with browned bits forming; remove from heat immediately and transfer to a heat-proof dish. Let it cool for 10-15 minutes until lukewarm or room temperature.
Mash the Banana: While the butter cools, mash the ripe banana until smooth and measure ¼ cup.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly combined.
Combine Sugars with Butter: Add both sugars to the cooled browned butter and whisk until smooth and combined.
Add Wet Ingredients: Stir the mashed banana, egg yolk, and vanilla extract into the butter and sugar mixture until fully incorporated.
Combine Dry and Wet: Gently fold the flour mixture into the wet ingredients just until combined to avoid overmixing.
Fold in Chocolate Chips: Incorporate ⅔ cup chocolate chips evenly into the dough.
Portion Dough: Using a medium scoop (around 1.5 tablespoons), drop cookie dough balls on a parchment-lined baking sheet spaced about 3 inches apart.
Add Toppings: Press a few extra chocolate chips on top of each dough ball for garnish, and optionally sprinkle flaky sea salt.
Bake: Bake cookies in the preheated oven for 12-15 minutes, until edges are golden and centers are set.
Cool: Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Make sure to stir the butter constantly when browning to prevent burning and achieve a nutty flavor.
Use a ripe, overripe banana for natural sweetness and moisture that enhance the cookie texture.
Do not overmix the dough after adding flour to keep cookies tender and chewy.
If you like extra chocolate, sprinkle additional chips on top before baking for a nice visual and melty texture.
Flaky sea salt on top brightens and balances the sweetness perfectly but is optional.
Room temperature egg yolk helps the dough mix evenly.
Store cookies in an airtight container at room temperature for up to 4 days.
