Ingredients
Scale
- 1/2 cup unsalted butter, cut into tablespoon pieces
- 2/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/3 cup mashed ripe banana
- 1 1/2 teaspoons pure vanilla extract
- 1 2/3 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 1 cup chocolate chips or chunks
- flaky sea salt, for sprinkling
Instructions
- Brown the butter in a saucepan over medium heat until golden with a nutty aroma, about 20 minutes. Cool to room temperature.
- In a large bowl, whisk browned butter, brown sugar, and granulated sugar until smooth. Add egg yolk, mashed banana, and vanilla; mix until combined.
- Add flour, baking soda, salt, and cinnamon to the wet ingredients.
- Combine wet and dry ingredients, folding in chocolate chips until just mixed. The dough will be soft.
- Refrigerate the dough for at least 1 hour or up to 24 hours.
- Preheat oven to 350°F and line baking sheets with parchment. Scoop dough into balls of about 2 tablespoons each and place on sheets.
- Bake for 10 to 12 minutes until edges are set but centers are soft.
- After baking, tap the baking sheet on the counter to create ripples and a chewier texture.
- Sprinkle cool cookies with sea salt and transfer to a wire rack after 5 minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure to let the browned butter cool before mixing with the sugars.
Sprinkling flaky sea salt enhances the flavor of the cookies.
For best texture, chill the dough before baking.
- Prep Time: 25 minutes
- Cook Time: 95 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg