It’s the FINAL day of AK Cookie Week 2024 and sure, I saved one of the best 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 instances as a result of I knew they had been going to be one thing particular. And OMG. Truly distinctive is the one technique to describe them. They have 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 chew.
These cookies had been love at first chew — my complete workforce and household immediately turned obsessed. If these don’t win your cookie contest this yr, I don’t know what is going to!
Enjoy two FREE cookie e-books + BONUS cookie recipe!
Sign up for AK Cookie Week under to get:
- Each new cookie recipe in your inbox each morning
- My FREE Ultimate Guide to Cookie Baking E-Book
- A BONUS, email-only cookie recipe AND an extra e-book with 10 of my finest cookie recipes on 12/7!
Ingredients in these banana chocolate chunk cookies
These deliciously fudgy brown butter banana cookies use easy substances and pack scrumptious taste. 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, a little bit cinnamon, and salt.
- Chocolate: chop up a darkish chocolate bar to get these lovely, melty chocolate chunks. I like Lindt 70% dark chocolate!
- To garnish: as at all times, sprinkle your cookies with a little bit 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 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 recommend attempting it with a 1:1 gluten-free all-purpose flour for those who’d like! Let me know within the feedback for those who give it a shot.
- To make dairy-free: use a vegan / dairy-free butter as an alternative — you’ll easy soften it as an alternative of browning it as vegan butter doesn’t brown.
Make these brown butter banana cookies your personal
I really like the puddles of darkish chocolate paired with the candy banana taste on this recipe, however you possibly can additionally:
Glorious banana chocolate chunk cookies in 5 steps
- Brown the butter. Start 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 tips for browning butter right here!
- Mix the moist substances. Mix your whole moist substances in a large bowl till the combination seems to be like caramel.
- Finish the dough. Add the dry substances proper into your bowl and blend till simply mixed, then fold within the chocolate chunks.
- Time to sit back! That’s proper, you’ll chill the dough within the fridge for at the very 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 vital!) Pull them out proper when the sides started turning golden brown, then sprinkle with sea salt and funky earlier than devouring.
Don’t neglect my cookie-baking tips
Reminder that you just’ll discover all of my finest tips & methods for making excellent cookies within the Ultimate Guide to Cookie Baking e-book! Just a few key takeaways for these banana chocolate chunk cookies:
- Substitute at your personal threat. Please make sure to observe the recipe as written except substitutes are famous within the notes part of the recipe. Changing substances will possible change the feel and/or taste of the cookies, so achieve this at your personal threat.
- Use room temp substances. 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 recent baking soda. Make certain your baking soda is recent to make sure that these cookies bake up correctly.
- Measure your substances accurately. In this recipe, it’s VERY vital to measure out the mashed banana as an alternative of simply mashing and utilizing 1 full banana. I weighed the substances for these cookies, as you’ll see within the full recipe under. If you don’t have a scale, make sure to 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 very least 2 hours in order that they cookies don’t come out flat!
Storing & freezing tips
- 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 really freeze the cookie dough OR the freshly baked cookies to take pleasure in later! Get all of my tips and methods for freezing cookies right here.
More cookie recipes you’ll love
Get all of my cookie recipes right here!
I hope you like these banana chocolate chunk cookies! If you make them make sure to depart a remark and a score so I understand how you favored them. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Truly Exceptional Salted Brown Butter Banana Chocolate Chunk Cookies
The most unimaginable salted banana chocolate chunk cookies baked with wealthy brown butter, actual mashed banana, and puddles of darkish chocolate in each chew. These may be my new all-time favourite cookies, and for good cause! They’re completely chewy and candy, and a sprinkle of flaky sea salt takes them to the subsequent stage. Chocolate banana heaven!
Ingredients
- Wet substances:
- 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 substances:
- 1 ⅔ cup (200g) all objective flour
- ½ teaspoon baking soda
- ½ teaspoon floor cinnamon
- ¼ teaspoon kosher salt
- 3.5 ounces darkish chocolate (Lindt 70% darkish chocolate melts fantastically in these!), coarsely chopped into chunks
- To garnish:
- Flaky sea salt (I like Maldon)
Instructions
Brown the butter: Melt the butter in a small saucepan over medium warmth. Once melted, whisk always; 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 whole, 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! Every little yummy bit counts!
Mix the moist substances: Measure out ⅓ cup (95g) mashed banana. If you could have extra mashed banana, you’ll be able to discard it. It is vital to not use any greater than ⅓ cup or these cookies won’t bake up correctly. (Trust me, I examined the recipe 5 instances!) After it’s mashed, beat the banana within the bowl with a fork for 30 seconds till nearly no lumps stay. Next, add within the granulated sugar, brown sugar, flaxseed meal and vanilla extract and whisk till clean and the combination resembles caramel.
Add the dry substances: In the identical bowl with the moist substances, add within the flour, baking soda, cinnamon and salt. Fold the dry substances into the dough with a picket spoon till properly mixed. Next, gently fold within the chocolate chunks.
Chill the dough: Cover the bowl with the dough with plastic wrap and switch to the fridge to sit back for no less than 2 hours or as much as 24 hours.
Once able to bake: Preheat the oven to 375 levels F. (Again, I need to be certain we all know the right temp is 375 levels F.!) 🙂Line a big baking sheet with parchment paper.
Bake: Once 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 very least 3 inches aside. Bake for 9 to 11 minutes till the sides of the cookies are calmly golden brown. Mine had been excellent at 10 minutes each time. Remove from the oven, instantly sprinkle with sea salt, then enable cookies to chill on the cookie sheet for 15 to twenty minutes. Enjoy!
Recipe Notes
To freeze: you’ll be able to really freeze the cookie dough OR the freshly baked cookies to take pleasure in later! Get all of my tips and methods for freezing cookies right here.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
Discussion about this post