Cookies recipe

Best Banana Chocolate Chip Cookie Recipe

PICTURED: ANDREW BUI; CULINARY STYLING: BROOKE CAISON

If you’re wondering what to cook with bananas and chocolate chips, we have the answer: banana chocolate chip cookies. They’re perfectly moist inside with crispy edges just right, and are filled with gooey chocolate puddles and delicious banana flavor. They are basically chocolate chip banana breads in the form of cookies. (Fancy more chocolate banana treats? Try Chocolate Banana Crepes or Chocolate Banana Croissants.)

What really sets these Banana Chocolate Chip Cookies apart from the competition is the addition of browned butter. You make brown butter by melting butter in a pan until it’s just melted and in a darker phase rich in nutty flavor. This happens by toasting the milk solids in the butter, so don’t be surprised if you see dark spots in the pan, that’s normal!

For bakery-worthy cookies that look truly professional, it’s worth investing in a cookie scoop. A 1 oz. a scoop will do for these cookies, but if you only have a larger size, just space the cookies out more on the baking sheet and bake them longer. Freeze portioned cookie dough in an airtight resealable plastic bag for up to 3 months.

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Yields:

32

Preparation time:

0

hours

ten

minutes

Total time:

0

hours

40

minutes

1 1/2 tsp.

all purpose flour

1 ea.

chopped pecans or walnuts

1 ea.

semi-bitter or semi-bitter chopped chocolate or chocolate chips

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  1. Arrange racks in upper and lower thirds of oven; preheat to 375º. In a large bowl, mash the banana; put aside.
  2. In a small saucepan over medium heat, melt the butter. Once melted, reduce the heat to medium-low and continue cooking, watching carefully and stirring occasionally, until the butter simmers and begins to brown. Once the simmering stops and the butter is golden and smells nutty, about 5 minutes, remove from the heat.
  3. Transfer the butter to a bowl with the banana. Add brown sugar and granulated sugar and whisk to combine. Add the egg yolks and vanilla and whisk vigorously until the mixture is lighter in color and slightly frothier. Add flour, kosher salt and baking soda. Using a rubber spatula or wooden spoon, stir until incorporated and no dry spots remain. Stir in pecans and chocolate.
  4. Work in batches and use a 1 oz. spoon (about 2 tbsp), place dough on 2 parchment-lined baking sheets, spacing them about 2 inches apart (about 9 cookies per sheet). Sprinkle the top with sea salt.
  5. Bake until cookies are golden brown and crumpled on top, 10 to 12 minutes. Cool slightly on baking sheets, then transfer to wire rack and cool completely. Repeat with the remaining dough.
  6. Get ahead: Cookies can be prepared 3 days in advance. Store in an airtight container at room temperature.

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banana chocolate chip cookies

PICTURED: ANDREW BUI; CULINARY STYLING: BROOKE CAISON

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