Brown Butter Banana Chocolate Chip Cookies (Print Version)
Chewy cookies featuring rich brown butter, sweet banana, and plenty of gooey chocolate chips—a decadent twist on a classic favorite.
# List of Ingredients:
→ Dairy
01 - 1 cup unsalted butter
→ Fruits
02 - 1 large ripe banana, mashed
→ Sugars
03 - 1 cup packed light brown sugar
04 - 1/2 cup granulated sugar
→ Eggs
05 - 1 large egg
→ Flavorings
06 - 2 tsp pure vanilla extract
→ Dry Ingredients
07 - 2 1/4 cups all-purpose flour
08 - 1 tsp baking soda
09 - 1/2 tsp salt
→ Add-ins
10 - 1 1/2 cups semisweet chocolate chips
11 - 1/2 cup chopped walnuts or pecans (optional)
# Step-by-step Instructions:
01 - Place butter in a saucepan over medium heat. Melt, then continue to cook, swirling often, until butter foams and turns golden brown with a nutty aroma (about 5–7 minutes). Remove from heat and let cool for 10 minutes.
02 - In a large bowl, whisk together browned butter, brown sugar, and granulated sugar until combined. Add mashed banana, egg, and vanilla extract. Mix until smooth.
03 - In a separate bowl, whisk together flour, baking soda, and salt.
04 - Add dry ingredients to wet ingredients and mix until just combined.
05 - Fold in chocolate chips and nuts, if using.
06 - Cover dough and chill for at least 30 minutes (up to 2 hours) for thicker cookies.
07 - Preheat oven to 350°F. Line baking sheets with parchment paper.
08 - Scoop dough (about 2 tablespoons per cookie) onto prepared sheets, spacing 2 inches apart.
09 - Bake 10–12 minutes, or until edges are golden and centers are just set.
10 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- They stay perfectly chewy for days instead of getting hard like regular cookies
- The brown butter adds this sophisticated nutty flavor that makes people think you spent hours on them
02 -
- Do not rush the chilling step because warm dough spreads into thin disappointing cookies instead of thick chewy ones
- Underbake slightly because cookies continue cooking on the hot pan and you want them soft not crunchy
03 -
- Weighing your banana after mashing gives the most consistent results since sizes vary so much
- Room temperature ingredients blend better so take your egg out ahead of time