Butter Love & SaltBanana Chocolate Chip Cookies
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Ingredients
Serves 21- 1/4 cup overripe mashed banana (about 1 small banana)
- 1 large egg
- 2 tsp vanilla extract
- 1 1/2 cup all purpose flour
- 1 tbsp ground cinnamon (optional)
- 1.5 oz dark chocolate bar (cut in bitesize chunks)
- 1/2 cup (1 stick) of unsalted butter (browned and cooled)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup chocolate chips (additional for topping)
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- Flaky salt (to top)
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Steps
- Step 1
Make the brown butter: Cut the butter in small pieces and heat the butter in a small pan on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Scrap the butter (and all the of those magical brown bits into a heat-safe bowl and let rest for about 15 minutes.
- Step 2
In a medium mixing bowl, sift the flour, baking soda, baking powder, and salt. Set aside.
- Step 3
In a large mixing bowl, add the granulated sugar, light brown sugar, cooled browned butter, vanilla, and cinnamon, and beat on medium low with a hand mixer for about 2 minutes.
- Step 4
Add the mashed banana. Mix on low (or whisk) until combined.
- Step 5
Add the egg. Mix on low (or whisk) until well combined.
- Step 6
Add your “sifted flour mixture” into your wet batter and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix.
- Step 7
Fold in your chocolate.
- Step 8
Transfer the cookie dough to a fridge and let chill for at least 45 minutes to allow the flour to hydrate and obtain those brown butter, banana, vanilla, and cinnamon flavors. Pro tip: For best flavor, let dough chill overnight.
- Step 9
Reheat your oven to 350°F. Line a nonstick baking sheet with parchment paper.
- Step 10
Remove your chilled dough from the refrigerator and scoop dough into the lined baking sheet with a medium (2 tablespoon sized) cookie scooper. The dough should be about 2 inches apart.
- Step 11
Bake the cookies at 350 degrees for 9-11 minutes or until the edges of the cookies are set and the center is soft. Top with flaky sea salt as soon as you take them out of the oven to cool. Let rest for about 15-20 minutes or until set. This step is the hardest part. You will be tempted to steal a taste, but resist, haha.
- Step 12
Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!
Interactive, hands-free timers are available in the Supper app.
Make the brown butter: Cut the butter in small pieces and heat the butter in a small pan on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Scrap the butter (and all the of those magical brown bits into a heat-safe bowl and let rest for about 15 minutes.
Source: Butter Love & Salt
