Truly Exceptional Salted Brown Butter Banana Chocolate Chunk Cookies
The most incredible salted banana chocolate chunk cookies baked with rich brown butter, real mashed banana, and puddles of dark chocolate in every bite. These might be my new all-time favorite cookies, and for good reason! They're perfectly chewy and sweet, and a sprinkle of flaky sea salt takes them to the next level. Chocolate banana heaven!
Servings 15 cookies
Ingredients
- Wet ingredients:
- ½ cup (113g) salted butter
- ⅓ cup (95g) mashed banana (from 1 medium ripe banana) YOU MUST MEASURE THIS OUT
- ¾ cup (150g) granulated sugar
- ¼ cup (53g) packed brown sugar
- 1 tablespoon flaxseed meal (DO NOT SKIP THIS!)
- 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% dark chocolate melts beautifully in these!), coarsely chopped into chunks
- To garnish:
- Flaky sea salt (I like Maldon)
Instructions
- Brown the butter: Melt the butter in a small saucepan over medium heat. Once melted, whisk constantly; the butter will begin to crackle, then eventually foam. After a few minutes, the butter will begin to turn a golden amber color. As soon as the butter turns an amber brown brown and gives off a nutty aroma, 5 to 8 minutes total, remove from the heat and transfer to a medium bowl to cool for 5 to 10 minutes. MAKE SURE YOU SCRAPE ALL THE BROWN BITS INTO THE BOWL WITH A RUBBER SPATULA! Every little yummy bit counts!
- Mix the wet ingredients: Measure out ⅓ cup (95g) mashed banana. If you have excess mashed banana, you can discard it. It is important to not use any more than ⅓ cup or these cookies will not bake up properly. (Trust me, I tested the recipe 5 times!) After it is mashed, beat the banana in the bowl with a fork for 30 seconds until virtually no lumps remain. Next, add in the granulated sugar, brown sugar, flaxseed meal and vanilla extract and whisk until smooth and the mixture resembles caramel.
- Add the dry ingredients: In the same bowl with the wet ingredients, add in the flour, baking soda, cinnamon and salt. Fold the dry ingredients into the dough with a wooden spoon until well combined. Next, gently fold in the chocolate chunks.
- Chill the dough: Cover the bowl with the dough with plastic wrap and transfer to the fridge to chill for a minimum of 2 hours or up to 24 hours.
- Once ready to bake: Preheat the oven to 375 degrees F. (Again, I want to make sure we know the proper temp is 375 degrees F.!) 🙂Line a large baking sheet with parchment paper.
- Bake: Once the oven is preheated, make your dough balls (you want to have cold dough going onto the baking sheet). Measure about 1 ½-2 tablespoons of dough and roll into a ball, placing dough balls at least 3 inches apart. Bake for 9 to 11 minutes until the edges of the cookies are lightly golden brown. Mine were perfect at 10 minutes every time. Remove from the oven, immediately sprinkle with sea salt, then allow cookies to cool on the cookie sheet for 15 to 20 minutes. Enjoy!
Notes
To store: store these brown butter banana cookies in an airtight container at room temperature for up to 5 days.
To freeze: you can actually freeze the cookie dough OR the freshly baked cookies to enjoy later! Get all of my tips and tricks for freezing cookies here.