Banana Bread Chocolate Chip Cookies Recipe
These Banana Bread Chocolate Chip Cookies bring together the best of both worlds: the moist, rich flavor of banana bread and the sweet, melty goodness of chocolate chip cookies. Browned butter adds a deep, nutty flavor, while a touch of cinnamon and flaky sea salt elevate these soft, chewy cookies to an irresistible treat perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 35 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, cut into tablespoon pieces
- 2/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/3 cup mashed ripe banana
- 1 1/2 teaspoons pure vanilla extract
Dry Ingredients
- 1 2/3 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
Add-ins
- 1 cup chocolate chips or chunks
For Topping
- Flaky sea salt, for sprinkling
Instructions
- Brown the Butter. Place the butter in a medium saucepan over medium heat. Melt the butter and continue cooking, stirring frequently, until it foams and turns a golden brown with a nutty aroma and brown specks appear at the bottom. Remove from heat and let cool to room temperature, about 20 minutes. Refrigerate to speed cooling if desired.
- Mix the Wet Ingredients. In a large bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until smooth and glossy. Then add the egg yolk, mashed banana, and vanilla extract. Mix until fully combined and uniform in texture.
- Add the Dry Ingredients. In a separate bowl, combine the all-purpose flour, baking soda, kosher salt, and ground cinnamon.
- Mix Together. Slowly add the dry ingredients to the wet ingredients and mix just until combined. Fold in the chocolate chips gently. The dough will be soft and slightly sticky.
- Chill the Dough. Cover the dough and refrigerate it for at least 1 hour or up to 24 hours for best flavor and texture development.
- Bake the Cookies. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into balls approximately 2 tablespoons each and arrange them on the prepared baking sheets, spacing them to allow spreading. Bake for 10 to 12 minutes, or until the edges are set but the centers remain soft.
- Pan Bang. As soon as the cookies come out of the oven, firmly tap the baking sheet once or twice on the counter. This technique creates ripples on the cookie surface and yields a slightly chewier texture.
- Cool and Finish. Sprinkle the warm cookies with flaky sea salt. Let them cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving.
Notes
- Properly browning the butter enhances the flavor and provides a nutty depth to the cookies.
- Do not overmix once you add flour; mixing just until combined prevents tough cookies.
- Chilling the dough allows flavors to meld and helps control spreading during baking.
- The “pan bang” step is optional but adds to the cookie texture and appearance.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- You can substitute chocolate chips with chunks or nuts if preferred.