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Banana Bread Chocolate Chip Cookies

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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Servings 24 cookies

Ingredients
  

  • Cookies:
  • 2 medium overripe bananas approximately ¾ cup mashed
  • 115 g unsalted butter
  • ¾ cup light brown sugar packed
  • ¼ cup granulated white sugar
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • 1½ teaspoons pure vanilla extract
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 1½ cups semi-sweet or dark chocolate chips
  • Finishing:
  • Flaky sea salt for sprinkling before baking
  • Extra chocolate chips for topping dough balls optional

Instructions
 

  • Brown butter in a light-coloured saucepan over medium heat. Swirl occasionally until milk solids are deep amber and butter smells nutty. Pour immediately into a large mixing bowl including all browned bits. Cool for 10 minutes.
  • Mash overripe bananas thoroughly with a fork until almost smooth. Measure out ¾ cup. Set aside.
  • Add both sugars to cooled browned butter. Whisk vigorously for 2 minutes.
  • Add egg, egg yolk, and vanilla extract. Whisk for 1 to 2 minutes until smooth and slightly ribbony.
  • Add mashed banana. Stir to combine.
  • Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt together in a separate bowl.
  • Fold dry ingredients into wet ingredients with a rubber spatula until the last streak of flour disappears. Do not overmix.
  • Fold in chocolate chips evenly.
  • Cover bowl tightly with cling wrap. Refrigerate for minimum 30 minutes.
  • Preheat oven to 180°C (350°F). Line two baking sheets with baking paper.
  • Scoop dough into 45g balls. Place on prepared baking sheets with 5cm between each.
  • Press extra chocolate chips onto tops if using. Sprinkle each ball with flaky sea salt.
  • Bake for 10 to 12 minutes until edges are golden and set. Centres should still look slightly underdone.
  • Remove from oven. Bang trays on counter once or twice from a low height.
  • Cool on tray for 5 minutes. Transfer to wire rack.

Notes

  • Use the blackest, most overripe bananas available — the flavour difference is dramatic
  • Never skip the brown butter — it adds nutty caramel depth that melted butter cannot replicate
  • Use a light-coloured saucepan to monitor browning accurately and prevent burning
  • Chill dough for a minimum of 30 minutes — the banana adds moisture that causes spreading without chilling
  • Underbake by appearance — centres should look glossy and underdone when trays leave the oven
  • Weigh dough portions for consistent sizing and even baking across the tray
  • Bang trays on the counter immediately out of the oven for a chewy, crinkled centre texture
  • Store a slice of white bread in the container to keep cookies soft for longer
  • Dough can be refrigerated up to 72 hours — longer chilling improves flavour noticeably
  • Freeze portioned raw dough balls for up to 3 months — bake from frozen adding 2 to 3 minutes