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Salted Brown Butter Banana Chocolate Chunk Cookies Recipe

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4 from 80 reviews

  • Author: Ava
  • Total Time: 2 hours 25 minutes
  • Yield: Approximately 18-20 cookies
  • Diet: Vegetarian

Description

These Salted Brown Butter Banana Chocolate Chunk Cookies are the ultimate treat, combining rich brown butter, ripe mashed banana, and decadent dark chocolate chunks. With a perfect chewy texture, a hint of cinnamon, and a sprinkle of flaky sea salt to elevate the flavors, these cookies offer a deliciously unique twist on traditional chocolate chip cookies. Perfect for banana lovers and chocolate fans alike, they bake up golden and irresistibly soft, making them a new all-time favorite dessert.

Ingredients

Wet Ingredients

  • ½ cup (113g) salted butter
  • ⅓ cup (95g) mashed banana (from 1 medium ripe banana, measured)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (53g) packed brown sugar
  • 1 tablespoon flaxseed meal (do not skip)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 ⅔ cup (200g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 3.5 ounces dark chocolate (Lindt 70% recommended), coarsely chopped into chunks

To Garnish

  • Flaky sea salt (such as Maldon)

Instructions

  1. Brown the butter: Melt the salted butter in a small saucepan over medium heat. Whisk constantly as the butter melts, begins to crackle, then foam. Continue cooking for 5 to 8 minutes until the butter turns a golden amber color and releases a nutty aroma. Remove from heat and scrape all the brown bits into a medium bowl. Allow to cool for 5 to 10 minutes.
  2. Mix the wet ingredients: Measure exactly ⅓ cup (95g) of mashed banana into the brown butter. Using a fork, beat the banana and brown butter together for about 30 seconds until nearly lump-free. Add granulated sugar, brown sugar, flaxseed meal, and vanilla extract. Whisk until smooth and caramel-like in appearance.
  3. Add the dry ingredients: Into the wet mixture, add flour, baking soda, cinnamon, and kosher salt. Fold gently with a wooden spoon until just combined. Carefully fold in the chopped dark chocolate chunks.
  4. Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours or up to 24 hours to allow flavors to meld and dough to firm.
  5. Preheat the oven: When ready to bake, preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  6. Form and bake cookies: Using chilled dough, scoop 1 ½ to 2 tablespoons per cookie and roll into balls. Place on the lined baking sheet with at least 3 inches spacing. Bake for 9 to 11 minutes until edges are lightly golden, typically around 10 minutes.
  7. Add finishing touch and cool: Immediately after removing from oven, sprinkle cookies with flaky sea salt. Allow cookies to cool on the baking sheet for 15 to 20 minutes to set before enjoying.

Notes

  • Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
  • You can freeze either the cookie dough or the baked cookies for longer storage. Properly wrapped dough can be frozen up to 3 months; baked cookies freeze well for up to 2 months.
  • Measure mashed banana precisely as excess can affect the cookie texture and baking properties.
  • Use high-quality dark chocolate like Lindt 70% for best melting and flavor results.
  • Do not skip the flaxseed meal as it helps with the texture and binding in this banana cookie recipe.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/salted-brown-butter-banana-chocolate-chunk-cookies-recipe/