5 from 32 votes
Truly Exceptional Salted Brown Butter Banana Chocolate Chunk Cookies
These cookies use browned butter and mashed banana for a rich, nutty flavor combined with moist texture. The batter includes brown sugar and granulated sugar for balanced sweetness, flaxseed meal as a binding component, and chunks of dark chocolate for melting pockets of bittersweet taste. A final sprinkle of flaky sea salt enhances the chocolate and brown butter notes, creating a cookie with a tender center and crisp edges.
Prep Time
2 hrs 25 mins
Cook Time
10 mins
Total Time
2 hrs 35 mins
Servings:
15
cookies
Course:
Dessert, Baked Goods
Cuisine:
American
Ingredients
- Wet Ingredients:
- ½ cup butter salted, 113 grams
- ⅓ cup banana mashed, from 1 medium ripe banana, 95 grams
- ¾ cup granulated sugar 150g
- ¼ cup brown sugar packed, 53 grams
- 1 tablespoon flaxseed meal DO NOT SKIP THIS!
- 1 teaspoon vanilla extract
- Dry Ingredients:
- 1 ⅔ cup all-purpose flour 200g
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 3.5 ounces dark chocolate Lindt 70%, melts beautifully, coarsely chopped into chunks
- TO GARNISH:
- sea salt flaky, I like Maldon
Instructions
- Brown the butter: Melt the butter in a small saucepan over medium heat. Once melted, whisk constantly; the butter will begin to crackle, then eventually foam. After a few minutes, the butter will begin to turn a golden amber color. As soon as the butter turns an amber brown brown and gives off a nutty aroma, 5 to 8 minutes total, remove from the heat and transfer to a medium bowl to cool for 5 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 wet ingredients: Measure out ⅓ cup (95g) mashed banana. If you have excess mashed banana, you can discard it. It is important to not use any more than ⅓ cup or these cookies will not bake up properly. (Trust me, I tested the recipe 5 times!) After it is mashed, beat the banana in the bowl with the brown butter using a fork for 30 seconds until virtually no lumps remain. Next, add in the granulated sugar, brown sugar, flaxseed meal and vanilla extract and whisk until smooth and the mixture resembles caramel.
- Add the dry ingredients: In the same bowl with the wet ingredients, add in the flour, baking soda, cinnamon and salt. Fold the dry ingredients into the dough with a wooden spoon until well combined. Next, gently fold in the chocolate chunks.
- Chill the dough: Cover the bowl with the dough with plastic wrap and transfer to the fridge to chill for a minimum of 2 hours or up to 24 hours.
- Once ready to bake: Preheat the oven to 375 degrees F. (Again, I want to make sure we know the proper temp is 375 degrees F.!) 🙂Line a large baking sheet with parchment paper.
- Bake: Once the oven is preheated, make your dough balls (you want to have cold dough going onto the baking sheet). Measure about 1 ½-2 tablespoons of dough and roll into a ball, placing dough balls at least 3 inches apart. Bake for 9 to 11 minutes until the edges of the cookies are lightly golden brown. Mine were perfect at 10 minutes every time. Remove from the oven, immediately sprinkle with sea salt, then allow cookies to cool on the cookie sheet for 15 to 20 minutes. Enjoy!
Cup of Yum
Notes
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Freeze either raw cookie dough or baked cookies for later; thaw before baking or eating.
- Use exactly 1/3 cup mashed banana to ensure proper texture; excess banana can affect baking results.