Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Salted Brown Butter Banana Chocolate Chunk Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 48 reviews

These Salted Brown Butter Banana Chocolate Chunk Cookies combine the nutty richness of browned butter with the natural sweetness and moistness of ripe bananas. Infused with warm cinnamon and studded with chunks of high-quality dark chocolate, these cookies offer a perfect balance of sweet, salty, and indulgent flavors. Chilled dough ensures a tender, chewy texture while the flaky sea salt sprinkled on top provides a gourmet finish.

  • Total Time: 2 hours 30 minutes
  • Yield: About 18 cookies

Ingredients

Wet Ingredients

  • ½ cup (113g) salted butter
  • ⅓ cup (95g) mashed banana (from 1 medium ripe banana)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (53g) packed brown sugar
  • 1 tablespoon flaxseed meal
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 ⅔ cups (200g) all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 3.5 ounces dark chocolate, coarsely chopped (preferably Lindt 70% dark chocolate)

To Garnish

  • Flaky sea salt (such as Maldon)

Instructions

  1. Brown the Butter: Melt the salted butter in a small saucepan over medium heat. Continuously whisk as the butter melts and begins to crackle, then foam. After 5 to 8 minutes, when the butter has turned a golden amber brown and smells nutty, remove from heat. Scrape all the browned bits into a medium bowl and let cool for 5 to 10 minutes.
  2. Mix the Wet Ingredients: Measure out exactly ⅓ cup (95g) of mashed banana, discarding any excess. Beat the banana into the cooled browned butter using a fork for 30 seconds until lump-free. Add granulated sugar, brown sugar, flaxseed meal, and vanilla extract, then whisk until smooth and caramel-like in appearance.
  3. Add the Dry Ingredients: To the wet mixture, add the all-purpose flour, baking soda, ground cinnamon, and kosher salt. Fold these dry ingredients gently with a wooden spoon until fully incorporated. Carefully fold in the chopped dark chocolate chunks.
  4. Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours and up to 24 hours to allow the dough to firm and flavors to meld.
  5. Preheat and Prepare to Bake: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  6. Shape and Bake the Cookies: Using cold dough, scoop about 1 ½ to 2 tablespoons and roll each into a ball. Place dough balls on the prepared baking sheet at least 3 inches apart. Bake for 9 to 11 minutes until edges turn lightly golden; 10 minutes is ideal for perfect texture.
  7. Finish and Cool: Immediately after removing from the oven, sprinkle each cookie with flaky sea salt. Let the cookies cool on the baking sheet for 15 to 20 minutes before serving to set and develop flavor.

Notes

  • Measuring exactly ⅓ cup of mashed banana is crucial for proper cookie texture — using more can affect baking consistency.
  • Be sure to scrape all the browned bits of butter into the bowl; they contribute significant nutty flavor.
  • Chilling the dough is important to achieve the ideal chewy texture and prevent cookies from spreading too much.
  • Use good quality dark chocolate (70% cocoa recommended) for the best melting and flavor.
  • Flaky sea salt on top adds the perfect contrast to the sweet and rich cookie base.
  • These cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/salted-brown-butter-banana-chocolate-chunk-cookies-recipe/