Brown Butter Banana Chocolate Chip Cookies

When banana bread meets chocolate chip cookie 🍪

Indulge in the ultimate cookie experience with these brown butter banana chocolate chip cookies! They offer a delightful cross-over between the comforting flavors of banana bread and the irresistible allure of a classic chocolate chip cookie. With every bite, you'll savor the rich nuttiness of brown butter, the sweetness of ripe bananas, and the decadence of chocolate chips. It's a combination that will leave your taste buds dancing and your cookie jar empty!

Ingredients

• Unsalted Butter - Using unsalted butter in this recipe allows you to control the amount of salt in the cookies. This is important because different brands of salted butter contain varying amounts of salt, which can affect the overall flavor of the cookies. Using unsalted butter also allows the rich, nutty flavor of the brown butter to shine through without being overpowered by salt.

• Light Brown Sugar - Light brown sugar is used in this recipe for its subtle caramel flavor and moist texture. It adds a hint of sweetness without being overpowering, allowing the flavors of the brown butter, banana, and chocolate chips to stand out. The light brown sugar also contributes to the chewiness of the cookies, creating a delightful texture.

• Overripe Banana - Using an overripe banana in this recipe adds natural sweetness and moisture to the cookies. The overripe banana is easier to mash and blends seamlessly into the dough, ensuring a smooth and evenly flavored cookie. It also enhances the banana flavor, providing a more pronounced banana taste in the finished cookies.

• Egg - The egg in this recipe acts as a binder, helping to hold the ingredients together and create a cohesive cookie dough. It also adds moisture and richness to the cookies, resulting in a softer and more tender texture. Additionally, the egg contributes to the structure of the cookies, helping them to rise and set properly during baking.

• Vanilla Extract - Vanilla extract enhances the overall flavor profile of the cookies by adding a rich and aromatic vanilla essence. It complements the sweetness of the banana and chocolate chips, adding a depth of flavor. The vanilla extract also helps to balance the flavors and create a more complex taste in the finished cookies.

• All Purpose Flour - All-purpose flour is used in this recipe because it provides the right amount of structure and texture to the cookies. It has a moderate protein content, which helps to create a tender and chewy cookie. All-purpose flour also blends well with the other ingredients, ensuring that the cookies bake evenly and have a uniform texture.

• Baking Soda - Baking soda is used in this recipe as a leavening agent, helping the cookies to rise and become light and fluffy. It reacts with the acid in the brown sugar and bananas, producing carbon dioxide bubbles that expand during baking, resulting in a soft and airy texture. Baking soda also helps to neutralize any acidity in the batter, which can improve the overall flavor of the cookies.

• Salt - Salt enhances the flavor of the cookies by balancing the sweetness and intensifying other flavors. It also strengthens the dough, helping to control the spread of the cookies during baking. Additionally, salt acts as a preservative, prolonging the shelf life of the cookies and enhancing their overall texture.

• Semi-Sweet Chocolate Chips - Semisweet chocolate chips are used in this recipe because they provide a balanced sweetness and a rich chocolate flavor. They also hold their shape well during baking, adding pockets of melted chocolate throughout the cookies. Semisweet chocolate chips are a versatile choice that complements the other flavors in the cookies without being overly sweet.

What stage of banana is best for this recipe?

For any banana bread, you want to use an overripe banana. The more ripe the banana, the sweeter the bread. In the chart below, I usually make my banana bread during the last stage of the ripeness scale. This is the perfect time because the banana is very sweet and it is right before it goes bad. If you ever find your bananas in this stage, but you do not have time to make bread, you can freeze them! When I freeze them, I just let the banana thaw out on the counter for a few hours or I pop it in the microwave.

What is brown butter?

Brown butter is a simple yet incredibly flavorful ingredient that can elevate any dish, especially baked goods. It is made by heating butter until the milk solids in the butter begin to brown, giving the butter a rich, nutty aroma and flavor.

How do you make brown butter?

To make brown butter, start by melting unsalted butter in a light-colored saucepan over medium-low heat. Using a light-colored saucepan makes it easier to see the color change as the butter browns. As the butter melts, it will begin to foam. Continue to cook the butter, swirling the pan occasionally to ensure even heating.

As the butter cooks, the water in the butter will evaporate, and the milk solids will start to separate and sink to the bottom of the pan. The butter will also begin to change color, starting with a light golden hue and gradually darkening to a rich amber color. The browning of the milk solids is what gives brown butter its characteristic flavor.

As soon as the butter turns a deep golden brown color and gives off a nutty aroma, remove the pan from the heat. Be careful not to let the butter burn, as it can happen quickly once it reaches the desired color.

To stop the cooking process, you can transfer the brown butter to a heatproof bowl or container. Some recipes may call for straining the browned butter to remove the browned milk solids, but this is optional and depends on the desired final texture of your dish.

Brown butter can be used in a variety of sweet and savory dishes to add depth and complexity. It is often used in baking, sauces, and sautéed dishes to enhance the flavor of the ingredients. Once you've mastered the art of making brown butter, you'll find endless ways to incorporate it into your cooking to add a rich, nutty flavor to your dishes.

Want to make this recipe vegan?

Swap out the eggs and butter for flax eggs and vegan butter/coconut oil.

Want to make this recipe gluten free?

Swap out the flour with your favorite gluten free flour (oat, almond, coconut, or gluten free blend).

Not a big chocolate fan?

You are crazy!! I am joking, this bread is delicious without the chocolate chips. You can leave it plain or add in your favorite nut, white chocolate, or top with a cinnamon streusel. All of those variations are on my blog!

Instructions:

1. Brown the butter - In a saucepan over medium-low heat, add in the unsalted butter. Allow the butter to melt & stir to avoid burning. Once the butter is brown & gives off a nutty aroma remove from heat. Transfer to the mixing bowl & allow to cool for 10 minutes.

3. Add the brown sugar - Whisk in the brown sugar until fully incorporated. This will take 1-2 minutes.

4. Mash the banana - In a separate bowl, mash the overripe banana. Add the banana to the butter-sugar mixture. Whisk until fully combined.

5. Add in the remaining wet ingredients - Whisk in the egg & vanilla extract.

6. Combine the dry ingredients -In a separate bowl, whisk together the flour, baking soda, & salt.

7. Fold the dry mixture into the wet mixture - Pour the flour mixture into the banana batter. Gently fold to combine.

8. Add in the chocolate chips - Toss in your chocolate chips & mix.

9. Refrigerate - Allow the dough to cool in the refrigerator for at least 30 minutes (up to 24 hours).

10. Bake - Using a cookie scoop, scoop 2-3 tbsp sized balls onto a baking sheet. Bake at 350 for 10-12 minutes.

11. Cooling time - Allow the cookies to cool for 10 minutes before transferring to a wire rack.

Storage Tips:

Allow the cookies to cool completely, then store them in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container. They can be frozen for up to 3 months.

Reheating: To reheat the cookies, simply place them on a baking sheet and warm them in a preheated oven at 350°F (175°C) for 3-5 minutes, or until warmed through. You can also microwave individual cookies for 10-15 seconds for a quick warm-up. Enjoy these cookies warm and gooey, straight from the oven!

These Brown Butter Banana Chocolate Chip Cookies offer a delightful blend of comforting flavors and irresistible textures. The nuttiness of brown butter, sweetness of ripe bananas, and richness of chocolate chips create a cookie that is sure to please. Whether enjoyed fresh out of the oven or as a sweet treat throughout the day, these cookies are a delightful indulgence.

If you've baked up a batch of these cookies, share your creations with me! Follow me on Instagram and TikTok @munchiesbymallory, tag me in your remakes, and let's spread the joy of baking together! Also, don't forget to leave a review at the bottom of this page to let others know how much you loved these cookies. Happy baking!

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