In this Banana Chocolate Chip Cookies recipe, flavorful banana bread meets chewy chocolate chip cookies for a match made in heaven! For a double dose of banana, we use it in 2 forms: ripe mashed banana and banana chips.
Course Dessert
Cuisine American
Prep Time 25 minutesminutes
Cook Time 15 minutesminutes
Time For the Dough to Chill in the Fridge 2 hourshours
Line 2 large baking trays with silpat baking mats or parchment paper.
Add the hot brown butter and brown sugar to a large bowl and whisk to combine. Cool so it's just barely lukewarm, and then whisk in the egg yolk, vanilla, and mashed banana. Add the flour, cinnamon, nutmeg, baking soda, and salt, and stir until combined. Stir in the banana chips, oats, and chocolate chips.
Cover the bowl with plastic wrap and refrigerate 2 hours (if you’re in a time crunch, you can put it in the freezer for 20 minutes).
Preheat the oven to 350F. Use a 1 ½-tablespoon scoop to measure out the dough, and then roll them into balls and arrange them on the prepared baking trays.
Bake until the cookies are puffed and set along the outside, about 12 to 15 minutes, rotating the trays once halfway through.
Notes
Recipe Yield and Serving Size: This recipe makes 22 cookies; each serving is 2 cookies, for a total of 11 servings.
Storage: Store these cookies in an airtight container at room temperature for up to 4 days.
How to Brown Butter
Add the butter to a small saucepan over medium heat. It will look foamy when it first melts, but the foam will go away as it cooks.
Once melted, turn the heat down to medium-low and continue cooking until the butter is slightly browned and smells nutty, about 3 to 5 minutes. Don’t forget to scrape up the brown bits from the bottom of the pan!