One Banana Chocolate Chip Cookies
Use up that one browning banana on your counter and make these banana chocolate chip cookies! They are soft cookies with hints of banana and gooey chocolate in every bite.
Ingredients
- 1/2 cup mashed bananas 1 large banana
- 1/2 cup + 2 tbsp butter unsalted butter melted and browned
- 1/2 cup dark brown sugar
- 1/4 white sugar
- 1 tbsp vanilla
- 1 large egg* room temperature
- 1 large egg yolk room temperature
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3/4 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350F. Line two baking trays with parchment paper and set aside.
- Brown the butter: In a medium sized saucepan, add the butter and melt it on medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you'll know it's almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl to cool for 20 minutes while you prep the rest of the ingredients.1/2 cup + 2 tbsp butter unsalted butter
- In a medium bowl, add in flour, cinnamon, baking soda, baking powder, cornstarch, and salt.2 cups all-purpose flour, 1 tbsp cornstarch, 1 tsp baking soda, 1/4 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp salt
- In a large bowl, add in slightly cooled brown butter, brown sugar, and white sugar. Then mix in egg, egg yolk, vanilla, and mashed bananas.1/2 cup mashed bananas, 1/2 cup + 2 tbsp butter unsalted butter, 1/2 cup dark brown sugar, 1/4 white sugar, 1 tbsp vanilla, 1 large egg*, 1 large egg yolk
- Add the dry into the wet. Using a spatula, mix until a soft cookie dough forms. Don't over-mix! *If your batter is runny, allow it to sit on your counter for 5-10 minutes and allow the flour to hydrate and thicken the cookie dough before scooping*.
- Toss in the chocolate chips and mix a few more times.3/4 cups semi-sweet chocolate chips
- Scoop the cookies (I used a 2 tbsp cookie scooper) onto the prepared baking tray placing them about 2 inches apart from one another. Gently flatten the cookies before baking as they do not spread a lot. Bake 6 at a time for 14-16 minutes or until the edges are a light golden brown. The middle may look soft and underbaked, but it will continue to bake as it sits on the hot tray.
- Store in an airtight container for up to 3 days or in the fridge for a week. You can also freeze the cookies and thaw in the microwave when wanted.
Notes
*Large egg - If you are using small eggs, then use 2 whole eggs instead of 1 egg and 1 yolk.