It’s the FINAL day of AK Cookie Week 2024 and sure, I saved the perfect for final. This *may* simply be my favourite cookie recipe I’ve ever made, which is saying one thing as a result of I’ve over 50 on my web site.
I examined these insanely scrumptious salted brown butter banana chocolate chunk cookies not as soon as, not twice, however actually 5 occasions as a result of I knew they have been going to be one thing particular. And OMG. Really distinctive is the one method to describe them. They’ve these excellent edges with a fudgy, chewy center, and pack within the taste from caramel-like brown butter, candy banana, and wealthy darkish chocolate in each chunk.
These cookies have been love at first chunk — my entire crew and household immediately turned obsessed. If these don’t win your cookie contest this 12 months, I don’t know what is going to!
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Substances in these banana chocolate chunk cookies
These deliciously fudgy brown butter banana cookies use easy elements and pack scrumptious taste. Right here’s what you’ll want:
- Butter: you already know we’re browning salted butter to provide the cookies that wealthy, nutty, caramel-like taste.
- Banana: you’ll add actual mashed banana proper to the dough for moisture and sweetness.
- Sugar: we’re utilizing a mixture of granulated sugar and brown sugar to sweeten the cookies.
- Flaxseed meal: only a little bit of flaxseed meal helps the cookies baked up with out an egg. Don’t skip it!
- Flour: you’ll want common all-purpose flour to bake these cookies.
- Baking staples: don’t neglect the vanilla extract, baking soda, just a little cinnamon, and salt.
- Chocolate: chop up a darkish chocolate bar to get these lovely, melty chocolate chunks. I like Lindt 70% darkish chocolate!
- To garnish: as all the time, sprinkle your cookies with just a little flaky sea salt for that candy and salty magic.
Wait, there’s no egg?
You learn that accurately! The mixture of mashed banana and flaxseed meal acts because the binder in these cookies. So that they’re fully egg-free!
Can I make them gluten-free or dairy-free?
- To make gluten-free: please be aware that I’ve NOT examined these banana chocolate chunk cookies utilizing a gluten-free flour, however I counsel making an attempt it with a 1:1 gluten-free all-purpose flour should you’d like! Let me know within the feedback should you give it a shot.
- To make dairy-free: use a vegan / dairy-free butter as a substitute — you’ll easy soften it as a substitute of browning it as vegan butter doesn’t brown.
Make these brown butter banana cookies your individual
I really like the puddles of darkish chocolate paired with the candy banana taste on this recipe, however you may additionally:
Superb banana chocolate chunk cookies in 5 steps
- Brown the butter. Begin however browning your salted butter till it’s amber in colour and smelly good and nutty. Scrape ALL of the brown bits right into a bowl to chill. Get my suggestions for browning butter right here!
- Combine the moist elements. Combine your whole moist elements in a giant bowl till the combination seems like caramel.
- End the dough. Add the dry elements proper into your bowl and blend till simply mixed, then fold within the chocolate chunks.
- Time to relax! That’s proper, you’ll chill the dough within the fridge for at the least 2 hours earlier than baking.
- Bake, cool & devour. Scoop your chilly dough into balls onto a baking sheet lined with parchment paper, then bake at 375 levels (this temp is essential!) Pull them out proper when the sides began turning golden brown, then sprinkle with sea salt and funky earlier than devouring.
Don’t neglect my cookie-baking suggestions
Reminder that you just’ll discover all of my finest suggestions & tips for making excellent cookies within the Final Information to Cookie Baking e-book! A couple of key takeaways for these banana chocolate chunk cookies:
- Substitute at your individual danger. Please make sure you observe the recipe as written until substitutes are famous within the notes part of the recipe. Altering elements will seemingly change the feel and/or taste of the cookies, so achieve this at your individual danger.
- Use room temp elements. After browning your butter, set it apart till it’s cooled to room temperature in order that it doesn’t have an effect on the feel of the cookies.
- Use contemporary baking soda. Ensure that your baking soda is contemporary to make sure that these cookies bake up correctly.
- Measure your elements accurately. On this recipe, it’s VERY essential to measure out the mashed banana as a substitute of simply mashing and utilizing 1 full banana. I weighed the elements for these cookies, as you’ll see within the full recipe beneath. If you happen to don’t have a scale, make sure you use this methodology for measuring flour.
- CHILL the dough. I do know it appears tedious, however you actually do need to chill your dough for at the least 2 hours in order that they cookies don’t come out flat!
Storing & freezing suggestions
- To retailer: retailer these brown butter banana cookies in an hermetic container at room temperature for as much as 5 days.
- To freeze: you’ll be able to truly freeze the cookie dough OR the freshly baked cookies to get pleasure from later! Get all of my suggestions and tips for freezing cookies right here.
Extra cookie recipes you’ll love
Get all of my cookie recipes right here!
I hope you’re keen on these banana chocolate chunk cookies! If you happen to make them make sure you depart a remark and a score so I understand how you preferred them. Get pleasure from, xo!
The
Bold Kitchen
Cookbook
125 Ridiculously Good For You, Typically Indulgent, and Completely By no means Boring Recipes for Each Meal of the Day
Really Distinctive Salted Brown Butter Banana Chocolate Chunk Cookies
Probably the most unimaginable salted banana chocolate chunk cookies baked with wealthy brown butter, actual mashed banana, and puddles of darkish chocolate in each chunk. These is likely to be my new all-time favourite cookies, and for good motive! They’re completely chewy and candy, and a sprinkle of flaky sea salt takes them to the subsequent degree. Chocolate banana heaven!
Substances
- Moist elements:
- 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 elements:
- 1 ⅔ cup (200g) all goal flour
- ½ teaspoon baking soda
- ½ teaspoon floor cinnamon
- ¼ teaspoon kosher salt
- 3.5 ounces darkish chocolate (Lindt 70% darkish chocolate melts superbly in these!), coarsely chopped into chunks
- To garnish:
- Flaky sea salt (I like Maldon)
Directions
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Brown the butter: Soften the butter in a small saucepan over medium warmth. As soon as melted, whisk consistently; the butter will start to crackle, then ultimately foam. After a couple of minutes, the butter will start to show a golden amber colour. As quickly because the butter turns an amber brown brown and offers off a nutty aroma, 5 to eight minutes complete, take away from the warmth and switch to a medium bowl to chill for five to 10 minutes. MAKE SURE YOU SCRAPE ALL THE BROWN BITS INTO THE BOWL WITH A RUBBER SPATULA! Each little yummy bit counts!
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Combine the moist elements: Measure out ⅓ cup (95g) mashed banana. In case you have extra mashed banana, you’ll be able to discard it. It is very important not use any greater than ⅓ cup or these cookies is not going to bake up correctly. (Belief me, I examined the recipe 5 occasions!) After it’s mashed, beat the banana within the bowl with a fork for 30 seconds till nearly no lumps stay. Subsequent, add within the granulated sugar, brown sugar, flaxseed meal and vanilla extract and whisk till easy and the combination resembles caramel.
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Add the dry elements: In the identical bowl with the moist elements, add within the flour, baking soda, cinnamon and salt. Fold the dry elements into the dough with a wood spoon till effectively mixed. Subsequent, gently fold within the chocolate chunks.
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Chill the dough: Cowl the bowl with the dough with plastic wrap and switch to the fridge to relax for no less than 2 hours or as much as 24 hours.
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As soon as able to bake: Preheat the oven to 375 levels F. (Once more, I need to ensure that we all know the right temp is 375 levels F.!) 🙂Line a big baking sheet with parchment paper.
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Bake: As soon as the oven is preheated, make your dough balls (you need to have chilly dough going onto the baking sheet). Measure about 1 ½-2 tablespoons of dough and roll right into a ball, inserting dough balls at the least 3 inches aside. Bake for 9 to 11 minutes till the sides of the cookies are flippantly golden brown. Mine have been excellent at 10 minutes each time. Take away from the oven, instantly sprinkle with sea salt, then permit cookies to chill on the cookie sheet for 15 to twenty minutes. Get pleasure from!
Recipe Notes
To freeze: you’ll be able to truly freeze the cookie dough OR the freshly baked cookies to get pleasure from later! Get all of my suggestions and tips for freezing cookies right here.
Recipe by: Monique Volz // Bold Kitchen | Pictures by: Eat Love Eats
