Description
Warm, fragrant, and impossibly tender, these cookies combine the best of banana bread and classic chocolate chip cookies for a delightful treat.
Ingredients
Scale
- 300 g (2 1/2 cups) all-purpose flour
- 1 tsp (5 g) baking soda
- 1/2 tsp (3 g) fine sea salt
- 120 g (1/2 cup) unsalted butter, browned and cooled slightly
- 200 g (about 2 medium) ripe mashed bananas (1 cup)
- 1 large egg (50 g)
- 150 g (3/4 cup packed) light brown sugar
- 50 g (1/4 cup) granulated sugar
- 2 tsp (10 ml) pure vanilla extract
- 200 g (1 cup) chocolate chips or chopped chocolate
- 75 g (1/2 cup) chopped walnuts or pecans (optional)
Instructions
- Brown the butter in a small skillet over medium heat for 4–6 minutes until light brown and nutty; let cool slightly.
- In a large bowl, whisk together the mashed bananas, egg, vanilla, light brown sugar, and granulated sugar until smooth, then whisk in the warm browned butter.
- In a medium bowl, sift or whisk the flour, baking soda, and salt together.
- Add the dry mixture to the wet ingredients in two additions, folding gently, then fold in the chocolate chips and nuts if using.
- Using a scoop, portion dough balls onto a lined baking sheet with space between them, and chill for 15–20 minutes.
- Preheat the oven to 175°C (350°F), bake for 10–12 minutes until edges are set and tops are lightly golden, then cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store unfrosted cookies with a slice of bread in an airtight container to keep them soft. Freeze baked cookies for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg