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–+ servings
four banana chocolate chip cookies staked on top of each other on a baking sheet.
banana bread cookies, banana chocolate chip cookies, chocolate chip banana cookies

Banana Chocolate Chip Cookies

5 from 1 vote
Prep Time :20 minutes
Cook Time :10 minutes
Chill Dough :45 minutes
Total Time :1 hour 15 minutes
Serves: 21
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Ingredients

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  • 1 1/2 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp ground cinnamon optional
  • 1/2 cup (1 stick) of unsalted butter browned and cooled
  • 1/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 large egg
  • 1/4 cup overripe mashed banana about 1 small banana
  • 2 tsp vanilla extract
  • 1/3 cup chocolate chips additional for topping
  • 1.5 oz dark chocolate bar cut in bitesize chunks
  • Flaky salt to top
US Customary - Metric

Instructions

  • Make the brown butter: Cut the butter in small pieces and heat the butter in a small pan on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Scrap the butter (and all the of those magical brown bits into a heat-safe bowl and let rest for about 15 minutes.
  • In a medium mixing bowl, sift the flour, baking soda, baking powder, and salt. Set aside.
  • In a large mixing bowl, add the granulated sugar, light brown sugar, cooled browned butter, vanilla, and cinnamon, and beat on medium low with a hand mixer for about 2 minutes.
  • Add the mashed banana. Mix on low (or whisk) until combined.
  • Add the egg. Mix on low (or whisk) until well combined.
  • Add your “sifted flour mixture” into your wet batter and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix.
  • Fold in your chocolate.
  • Transfer the cookie dough to a fridge and let chill for at least 45 minutes to allow the flour to hydrate and obtain those brown butter, banana, vanilla, and cinnamon flavors. Pro tip: For best flavor, let dough chill overnight.
  • Reheat your oven to 350°F. Line a nonstick baking sheet with parchment paper.
  • Remove your chilled dough from the refrigerator and scoop dough into the lined baking sheet with a medium (2 tablespoon sized) cookie scooper. The dough should be about 2 inches apart.
  • Bake the cookies at 350 degrees for 9-11 minutes or until the edges of the cookies are set and the center is soft. Top with flaky sea salt as soon as you take them out of the oven to cool. Let rest for about 15-20 minutes or until set. This step is the hardest part. You will be tempted to steal a taste, but resist, haha.
  • Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!

Notes

  1. Chill your dough before baking your cookies. Chilling the dough will hydrate the flour and will produce cookies with a thicker texture and enhanced flavor. I recommend that you let you dough chill for at least 30 minutes, but if you have time, chilling your dough for at least 2 hours of refrigeration will result in the best flavor and texture. 
  2. Be sure to use room temperature eggs. 
  3. Make sure your brown butter is cooled before adding to the sugar. You want to throughly beat the butter with the banana and sugars(i.e., beat with a mixer for 2-3 minutes), which requires your butter to be room temperature. This step will ensure you have the best texture. 
  4. You want overripe bananas here! You want to mash your bananas and measure 1/4 cup. Using too much banana could change the texture of the cookie. 
  5. Mash the bananas thoroughly to create a smooth consistency in the dough. This ensures even distribution of banana flavor throughout the cookies.
  6. Use a cookie cutter with a diameter larger than the cookies (or a large cup with a wide rim or salsa bowl) to shape the cookies into perfect circles. Place the cookie cutter over each cookie and gently swirl the cookie cutter around the edges to reshape and smooth them, being careful not to flatten the cookie. 

Nutritional Information

Serving: 1cookieCalories: 205kcal (10%)Carbohydrates: 53g (18%)Protein: 0.1gFat: 0.04gSodium: 492mg (21%)Potassium: 55mg (2%)Sugar: 52g (58%)Calcium: 64mg (6%)Iron: 0.4mg (2%)