Banana Bread Chocolate Chip Cookies
Recipe from Two Peas and Their Pod
Soft and chewy Banana Bread Chocolate Chip Cookies made with browned butter, ripe banana, warm cinnamon, and gooey chocolate chips. The perfect mashup of banana bread and cookies!
Servings: 16 cookies
Calories: 219kcal
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
- 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
- 1 cup chocolate chips or chunks
- Flaky sea salt, for sprinkling
Instructions
- Brown the butter. Place the butter in a medium saucepan over medium heat. Melt, then continue cooking, stirring frequently, until the butter foams and turns golden brown with a nutty aroma and brown specks form at the bottom. Remove from heat and let cool to room temperature, about 20 minutes. You can put it in the fridge to speed up the process.
- Mix the wet ingredients. In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth and glossy. Add the egg yolk, mashed banana, and vanilla extract. Mix until fully combined.
- Add the dry ingredients. Add the flour, baking soda, salt, and cinnamon.
- Mix. Add the dry ingredients to the wet ingredients and mix just until combined. Fold in the chocolate chips. The dough will be soft.
- Chill. Cover and refrigerate the dough for at least 1 hour (or up to 24 hours).
- Bake. Preheat oven to 350°F. Line baking sheets with parchment paper. Scoop the dough into balls (about 2 tablespoons each) and place on the prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are set and the centers are still soft.
- Pan Bang. When the cookies come out of the oven, tap (or “pan bang”) the baking sheet on the counter once or twice, this helps create those beautiful ripples and gives the cookies a slightly chewier texture.
- Cool. Sprinkle the cookies with flaky sea salt and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor and natural sweetness (brown spots are perfect!).
- Brown the butter for extra flavor, don’t skip this step! Let it cool before mixing so it doesn’t melt the sugars.
- Chill the dough for at least 1 hour. This helps the cookies develop flavor and prevents them from spreading too much.
- The dough will be soft after mixing, this is normal and why chilling is important.
- Slightly underbake the cookies for soft, chewy centers. They will continue to set up as they cool.
- Pan banging the baking sheet right after baking creates those signature ripples and a chewier texture.
- Sprinkle with flaky sea salt for the perfect sweet-salty finish.
- You can chill the dough up to 24 hours for even deeper flavor.
- Freeze cookie dough balls for later, bake straight from frozen, just add 1–2 minutes to the bake time.
Nutrition
Calories: 219kcal | Carbohydrates: 29g | Protein: 2g | Fat: -4g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 112mg | Potassium: 111mg | Fiber: 1g | Sugar: 15g | Vitamin A: 202IU | Vitamin C: 0.4mg | Calcium: 21mg | Iron: 1mg