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Brown Butter Banana Chocolate Chip Cookies Recipe

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★★★★★

4.9 from 142 reviews

Delightfully chewy and flavorful Brown Butter Banana Chocolate Chip Cookies featuring browned butter, ripe banana, warm cinnamon, and melty chocolate chips. These cookies develop delicious ripples and a crispy edge when chilled and baked to perfection.

Ingredients

Scale

Wet Ingredients

  • 127g (9 tablespoons) unsalted butter, browned
  • 1 ripe banana
  • 220g brown sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 160g all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Add-ins

  • 115g chocolate chips

Instructions

  1. Brown the Butter: In a medium to large skillet over medium heat, melt the butter while stirring constantly. Continue until the butter foams, then turns golden brown and releases a nutty aroma. Remove from heat and allow it to cool slightly.
  2. Prepare the Wet Ingredients: Mash the ripe banana directly into the browned butter in the skillet until smooth. Add the brown sugar, egg yolk, and vanilla extract, mixing thoroughly until combined.
  3. Add the Dry Ingredients: Gradually sprinkle in the all-purpose flour, baking soda, cinnamon, and salt into the wet mixture. Stir gently and mix just until the dough comes together, taking care not to overmix.
  4. Add Chocolate Chips: Once the dough has cooled completely, gently fold in the chocolate chips evenly throughout the dough.
  5. Chill the Dough: Cover the dough tightly and refrigerate it for at least 4 hours, preferably overnight or longer. Chilling enhances the flavor and develops chewy edges and ripples during baking.
  6. Preheat the Oven: When ready to bake, preheat your oven to 350°F (175°C).
  7. Shape and Bake the Cookies: Scoop 1.5 oz portions of dough onto a parchment-lined baking sheet, spacing them generously to allow spreading. Bake for 13-16 minutes until the edges are golden brown and the centers are just set but still soft. Only bake a few at a time for best results.
  8. Cool and Finish: Immediately after removing from the oven, sprinkle with extra chocolate chips and coarse salt if desired. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Chilling the dough overnight intensifies flavor and texture, creating characteristic ripples and chewy edges.
  • Brown butter adds a rich, nutty depth that elevates the banana chocolate chip cookie.
  • Be careful not to overmix the dough to keep cookies tender.
  • Use ripe bananas for maximum sweetness and moisture.
  • Cookies remain soft in the center even after cooling, with crisp edges.

Keywords: brown butter cookies, banana chocolate chip cookies, chewy cookies, homemade cookies, easy dessert

Find it online: https://deliciousdishspot.com/brown-butter-banana-chocolate-chip-cookies-recipe/