As a passionate home cook, I find joy in creating treats that bring smiles to my family’s faces. One of my all-time favorites is Brown Butter Banana Chocolate Chip Cookies. The moment you take a bite, the warm, nutty aroma of brown butter envelops you, while the sweetness of ripe bananas dances on your palate. These cookies are not just a dessert; they are a hug in cookie form, perfect for sharing with loved ones. With each chewy morsel, you’ll discover the delightful combination of flavors that makes these cookies a cherished addition to any gathering.
What is Brown Butter Banana Chocolate Chip Cookies?
Brown Butter Banana Chocolate Chip Cookies are a delightful fusion of flavors that elevate the traditional chocolate chip cookie. Originating from American baking culture, this recipe combines the nutty richness of brown butter with the natural sweetness of ripe bananas. The process of browning the butter not only enhances the flavor but also adds a beautiful golden hue to the cookies. With each bite, you’ll experience a chewy texture complemented by the melty chocolate chips, making these cookies a beloved treat for all ages. They embody the essence of comfort food, perfect for sharing with family and friends.
Why You’ll Love This Brown Butter Banana Chocolate Chip Cookies
- Quick and easy to prepare, making them a go-to for busy weeknights.
- Rich, complex flavors from the brown butter and ripe bananas.
- Healthier dessert option, thanks to the natural sweetness of bananas.
- A family favorite that appeals to both kids and adults alike.
Who It’s For
This recipe is perfect for busy families seeking a quick and delicious dessert, health-conscious cooks looking to incorporate fruit into their baking, and food lovers who enjoy a unique twist on a classic cookie. Whether you’re a novice baker or a seasoned pro, these cookies are sure to impress.
When to Cook It
Brown Butter Banana Chocolate Chip Cookies are ideal for any occasion. They make a comforting weeknight treat, a delightful addition to family gatherings, or a sweet surprise for celebrations. No matter the moment, these cookies are sure to bring joy and warmth to your table.
- 1 cup unsalted butter: Essential for richness; can substitute with vegan butter for a dairy-free option.
- 1 cup brown sugar: Adds moisture and a deep caramel flavor; light brown sugar works too.
- 1/2 cup granulated sugar: Balances sweetness; can be replaced with coconut sugar for a healthier option.
- 2 ripe bananas, mashed: Provides natural sweetness and moisture; overripe bananas are best.
- 1 large egg: Binds the ingredients; can use a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) for a vegan version.
- 1 teaspoon vanilla extract: Enhances flavor; optional but highly recommended.
- 2 cups all-purpose flour: The base of the cookies; whole wheat flour can be used for added fiber.
- 1 teaspoon baking soda: Helps cookies rise; ensure it’s fresh for best results.
- 1/2 teaspoon salt: Balances sweetness; can reduce if using salted butter.
- 1 cup chocolate chips: Adds indulgence; dark chocolate chips are a great alternative for a richer taste.
- Preheat your oven: Set it to 350°F (175°C) to ensure even baking.
- Brown the butter: In a saucepan, melt the butter over medium heat, stirring frequently until it turns golden brown and releases a nutty aroma.
- Mix sugars: In a large bowl, combine the brown butter, brown sugar, and granulated sugar until smooth and creamy.
- Add bananas: Stir in the mashed bananas, egg, and vanilla extract until well combined.
- Combine dry ingredients: In another bowl, whisk together the flour, baking soda, and salt.
- Mix wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
- Fold in chocolate chips: Gently incorporate the chocolate chips into the dough.
- Prepare baking sheet: Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake: Place in the oven and bake for 10-12 minutes, or until the edges are golden brown.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Stevia: A natural sweetener with zero calories; use sparingly as it is much sweeter than sugar.
- Monk fruit sweetener: A zero-calorie option that doesn’t spike blood sugar; can be used in a 1:1 ratio for sugar.
- Allulose: A low-calorie sugar that mimics sugar’s taste and texture; use in equal amounts as sugar.
Note: Avoid using honey or maple syrup as substitutes, as they can significantly affect blood sugar levels.
- Mixing bowls (large and medium)
- Measuring cups and spoons
- Whisk
- Spatula or wooden spoon
- Saucepan for browning butter
- Baking sheet
- Parchment paper
- Wire rack for cooling
- Use Fresh Ingredients: Always opt for the freshest bananas and high-quality chocolate chips. This enhances the overall flavor of your Brown Butter Banana Chocolate Chip Cookies.
- Don’t Rush the Browning: Take your time when browning the butter. A slow, steady heat allows the butter to develop a deeper flavor without burning.
- Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking. This helps the cookies maintain their shape and results in a chewier texture.
- Experiment with Mix-Ins: Feel free to add nuts, dried fruit, or even a sprinkle of sea salt on top before baking for an extra layer of flavor.
- Store Properly: To keep your cookies fresh, store them in an airtight container at room temperature. For longer storage, freeze them in a single layer and then transfer to a freezer bag.
- Room Temperature: Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- Refrigeration: If you prefer a firmer texture, you can refrigerate the cookies in an airtight container for up to two weeks.
- Freezing: For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer bag. They can be stored for up to three months.
- Reheating: To enjoy warm cookies, reheat in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes.
- Thawing: If frozen, allow cookies to thaw at room temperature for about 15-20 minutes before reheating for the best texture.
- Not Browning the Butter Properly: Rushing this step can lead to a burnt taste. Take your time to achieve a golden brown color for the best flavor.
- Using Unripe Bananas: If your bananas aren’t very ripe, the cookies may lack sweetness. Always opt for overripe bananas for maximum flavor and moisture.
- Overmixing the Dough: Mixing too much can result in tough cookies. Stir until just combined to keep them soft and chewy.
- Skipping the Cooling Time: Allowing cookies to cool on the baking sheet is crucial. This helps them set properly and prevents them from falling apart.
- Not Measuring Ingredients Accurately: Baking is a science, and improper measurements can affect the texture. Use measuring cups and spoons for precision.
Q: Can I use frozen bananas for Brown Butter Banana Chocolate Chip Cookies?
Yes, you can use frozen bananas. Just make sure to thaw and drain any excess moisture before mashing them.
Q: Are Brown Butter Banana Chocolate Chip Cookies suitable for a vegan diet?
No, but you can easily make them vegan by substituting the butter with vegan butter and the egg with a flax egg.
Q: Can I make Brown Butter Banana Chocolate Chip Cookies gluten-free?
It depends. You can substitute all-purpose flour with a gluten-free flour blend, but the texture may vary slightly.
Q: How long do Brown Butter Banana Chocolate Chip Cookies stay fresh?
Yes, they can stay fresh in an airtight container at room temperature for up to one week.
Q: Can I add nuts to my Brown Butter Banana Chocolate Chip Cookies?
Yes, adding nuts like walnuts or pecans can enhance the flavor and texture of the cookies.
In conclusion, Brown Butter Banana Chocolate Chip Cookies are a delightful treat that combines rich flavors and comforting textures, making them a perfect addition to any dessert table. I hope you enjoy baking and sharing these cookies as much as I do! If you try this recipe, please leave a comment below to share your thoughts or any variations you made. Happy baking!
Print
Brown Butter Banana Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Deliciously chewy cookies made with brown butter, ripe bananas, and chocolate chips.
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 ripe bananas, mashed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat until it turns golden brown and has a nutty aroma.
- In a large bowl, combine the brown butter, brown sugar, and granulated sugar until smooth.
- Add the mashed bananas, egg, and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Discover my favorite kitchen tools I always use.
Notes
- For a richer flavor, use dark chocolate chips.
- Make sure the bananas are very ripe for the best sweetness.
- Store cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Brown Butter Banana Chocolate Chip Cookies, cookies, dessert, baking