These cookies caught my eye and I couldn’t wait to try them. I love pretty much any chocolate chip cookie and these have both brown butter and banana as well, which sounded really good. We were not disappointed My husband and daughter both said I should make them again and I also really enjoyed them.
The key to pretty much any banana flavored item is to use really over ripe bananas. I’m not talking a few brown spots, I’m talking black spots and super soft. You’d probably think you should throw them out they look so bad. This gives a ton of banana flavor to your baked goods. The original recipe I saw for these had white chocolate chips, but I prefer the combo of milk or dark chocolate with banana so used my favorite milk chocolate chips here. I didn’t use too many because I wanted to banana flavor to be the dominant flavor.
The dough was supposed to chill for an hour here, and I did not do that because I was short on time, and the cookies came out a little flatter than I would like, so definitely chill the dough before baking.
Brown Butter Banana Chocolate Chip Cookies
Ingredients
- 3/4 cup butter room temp
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 very ripe banana
- 1 tsp lemon juice
- 2 cups AP flour
- 1 tsp baking soda
- 1/2 tsp salt
- 6 oz milk chocolate chips
Instructions
- Place the butter in a heavy bottomed sauce pan over medium heat. Cook, swirling the pan, until the butter foams and starts to brown in the bottom. You want a deep golden brown, but don't allow the butter to burn or it will taste bitter. Immediately pour the brown butter into a bowl and scrape the browned on bits as well.
- In a stand mixer, beat the banana, vanilla and sugars until smooth. Add the brown butter and mix on medium until combined. Add the yolk and lemon juice and mix. In another bowl, whisk the flour, baking soda and salt. Add the dry ingredients to the mixer and mix on low until just combined. Add the chocolate chips and mix with a rubber spatula to finishing the mixing.
- Cover the bowl with plastic wrap and refrigerate for 1 hour. Heat oven to 350 and line baking sheets with parchment. Using a cookie scoop, make balls of dough (I did 6 per sheet) and bake until the edges are browned and the center is set. This was about 8 minutes for me. Cool on the sheets for a few minutes then move to a rack.
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