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 medium saucepan over medium heat, stirring frequently until it turns golden brown and nutty.
- In a large bowl, combine the browned butter, brown sugar, and granulated sugar, whisking until smooth and glossy.
- Add the egg yolk, mashed banana, and vanilla extract, stirring until fully combined.
- Incorporate the flour, baking soda, salt, and cinnamon into the wet mixture.
- Fold in the chocolate chips to the dough, which will be soft.
- Cover and refrigerate the dough for at least 1 hour, or up to 24 hours to chill.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop about 2 tablespoons of dough into balls and place them on the sheets.
- Bake for 10 to 12 minutes or until the edges are set but the centers are still soft.
- After baking, gently tap the baking sheet on the counter to create ripples in the cookies.
- Sprinkle with flaky sea salt and cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For a deeper flavor, consider letting the dough chill overnight.
Use ripe bananas for the best results and flavor in the cookies.
Make sure to measure flour properly for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 9g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.