It’s the FINAL day of AK Cookie Week 2024 and sure, I saved the most effective for final. This *would possibly* 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 solution 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 grew to become obsessed. If these don’t win your cookie contest this yr, I don’t know what’s going to!
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Substances in these banana chocolate chunk cookies
These deliciously fudgy brown butter banana cookies use easy components and pack scrumptious taste. Right here’s what you’ll want:
- Butter: you already know we’re browning salted butter to offer 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 overlook the vanilla extract, baking soda, somewhat 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 at all times, sprinkle your cookies with somewhat flaky sea salt for that candy and salty magic.
Wait, there’s no egg?
You learn that appropriately! 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 recommend attempting 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 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 individual
I really like the puddles of darkish chocolate paired with the candy banana taste on this recipe, however you can additionally:
Wonderful banana chocolate chunk cookies in 5 steps
- Brown the butter. Begin however browning your salted butter till it’s amber in shade and smelly good and nutty. Scrape ALL of the brown bits right into a bowl to chill. Get my ideas for browning butter right here!
- Combine the moist components. Combine your entire moist components in a massive bowl till the combination appears like caramel.
- End the dough. Add the dry components 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 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 perimeters began turning golden brown, then sprinkle with sea salt and funky earlier than devouring.
Don’t overlook my cookie-baking ideas
Reminder that you just’ll discover all of my greatest ideas & tips for making excellent cookies within the Final Information to Cookie Baking e-book! Just a few key takeaways for these banana chocolate chunk cookies:
- Substitute at your individual danger. Please be sure you comply with the recipe as written until substitutes are famous within the notes part of the recipe. Altering components will probably change the feel and/or taste of the cookies, so achieve this at your individual danger.
- Use room temp components. 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. Make sure that your baking soda is contemporary to make sure that these cookies bake up correctly.
- Measure your components appropriately. On this recipe, it’s VERY essential to measure out the mashed banana as an alternative of simply mashing and utilizing 1 full banana. I weighed the components for these cookies, as you’ll see within the full recipe under. In the event you don’t have a scale, be sure you use this technique 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 ideas
- To retailer: retailer these brown butter banana cookies in an hermetic container at room temperature for as much as 5 days.
- To freeze: you may truly freeze the cookie dough OR the freshly baked cookies to get pleasure from later! Get all of my ideas 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! In the event you make them be sure you go away a remark and a score so I understand how you appreciated them. Get pleasure from, xo!
The
Formidable Kitchen
Cookbook
125 Ridiculously Good For You, Generally 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 unbelievable salted banana chocolate chunk cookies baked with wealthy brown butter, actual mashed banana, and puddles of darkish chocolate in each chunk. 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!
Substances
- Moist components:
- 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 components:
- 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 fantastically 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 continuously; the butter will start to crackle, then finally foam. After a couple of minutes, the butter will start to show a golden amber shade. As quickly because the butter turns an amber brown brown and provides 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 components: Measure out ⅓ cup (95g) mashed banana. If in case you have extra mashed banana, you may discard it. It is very important not use any greater than ⅓ cup or these cookies won’t 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 clean and the combination resembles caramel.
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Add the dry components: In the identical bowl with the moist components, add within the flour, baking soda, cinnamon and salt. Fold the dry components into the dough with a picket spoon till nicely 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 sit back for at least 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 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, putting dough balls at the least 3 inches aside. Bake for 9 to 11 minutes till the perimeters of the cookies are frivolously 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 may truly freeze the cookie dough OR the freshly baked cookies to get pleasure from later! Get all of my ideas and tips for freezing cookies right here.
Recipe by: Monique Volz // Formidable Kitchen | Pictures by: Eat Love Eats
