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Brown Butter Banana Chocolate Chip Cookies

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These cozy cookies combine the rich nuttiness of browned butter with the natural sweetness of ripe bananas and a hint of sea salt, creating a soft, chewy, and slightly crisp treat perfect for any occasion.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • ½ cup (100 g) granulated sugar
  • ¾ cup (150 g) packed brown sugar
  • 1 large ripe banana, mashed (about ⅓ cup or 80 g)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (220 g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (175 g) semisweet or dark chocolate chips
  • Flaky sea salt, for sprinkling on top

Instructions

  1. Brown the butter: Place 1 cup (227 g) unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter melts, foams, and then starts turning a golden brown with a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
  2. Mix sugars and banana: In a large mixing bowl, combine ½ cup granulated sugar and ¾ cup packed brown sugar. Stir in the mashed ripe banana. Whisk in 1 large egg and 1 teaspoon vanilla extract until smooth.
  3. Combine wet and butter: Slowly pour the cooled brown butter into the sugar mixture, stirring continuously to blend. Let the butter be warm but not hot to avoid cooking the egg.
  4. Prepare dry ingredients: In a separate bowl, whisk together 1 ¾ cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt.
  5. Combine wet and dry: Gradually add the dry mixture to the wet ingredients, folding gently with a spatula or spoon until just combined. Avoid overmixing.
  6. Fold in chocolate chips: Stir in 1 cup chocolate chips evenly throughout the dough.
  7. Chill dough (optional): Cover and refrigerate dough for 30-60 minutes to help cookies hold shape and deepen flavors. Skip if in a rush.
  8. Scoop and sprinkle sea salt: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Scoop dough in 1.5 tablespoon-sized mounds about 2 inches apart. Sprinkle a pinch of flaky sea salt on each mound.
  9. Bake: Bake for 10-12 minutes until edges are golden and centers look set but still soft. Cookies will firm up as they cool.
  10. Cool: Let cookies rest on baking sheet for 5 minutes before transferring to a cooling rack to finish cooling.

Notes

Chill dough for 30-60 minutes to help cookies hold shape and deepen flavor. Use a light-colored pan to brown butter safely. If cookies spread too much, chill dough longer or add a tablespoon of extra flour. Use ripe, spotty bananas for best flavor. Don’t skip the sea salt topping for a perfect flavor contrast. Dough can be refrigerated up to 2 days or frozen before baking.

Nutrition

Keywords: brown butter, banana, chocolate chip cookies, sea salt, cozy cookies, easy cookies, soft cookies, chewy cookies, quick dessert

Find it online: https://jollyfork.com/brown-butter-banana-chocolate-chip-cookies-recipe-easy-cozy-sea-salt-treats/