Banana Chocolate Chip Cookies
Soft, chewy banana cookies with melty dark chocolate
These banana chocolate chip cookies are soft, gooey, and deeply banana-flavored with rich caramel notes from browned butter and pockets of dark chocolate.
Equipment
Ingredients
Ingredients
brown butter (browned)
113 g
egg yolks (room temperature)
2 piece
ripe bananas (mashed, overripe)
2 piece
vanilla extract
5 ml
coconut sugar
150 g
gluten free flour
240 g
baking soda
5 g
sea salt
3 g
dark chocolate chips
180 g
Instructions
Brown the butter
Melt butter in a saucepan over medium heat, swirling occasionally until it turns golden brown and releases a nutty aroma.
Mash bananas
In a large bowl, mash the ripe bananas until smooth with a few small chunks remaining for texture.
Combine wet ingredients
Add the cooled browned butter, egg yolks, vanilla extract, and coconut sugar to the mashed bananas and mix until smooth.
Mix dry ingredients
In a separate bowl, whisk together the gluten-free flour, baking soda, and sea salt.
Combine wet and dry ingredients
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Add chocolate chips
Gently fold in the dark chocolate chips until evenly distributed throughout the dough.
Chill the dough
Cover the bowl and refrigerate the cookie dough for 30 minutes to allow flavors to develop and prevent spreading.
Shape the cookies
Scoop 2-tablespoon portions of dough and place them 5 cm apart on a parchment-lined baking sheet. Slightly flatten each cookie.
Bake the cookies
Bake in a preheated oven at 175°C for 10-12 minutes until the edges are golden but centers still look slightly underdone.
Cool the cookies
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Original recipe
Storage
Store in an airtight container. Cookies taste best within 3 days but remain good for up to 5 days refrigerated.
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