Description
Delight in these rich and flavorful Chocolate Chip Banana Bread Cookies, combining the moist sweetness of ripe bananas with the classic taste of chocolate chips and toasted pecans. Browned butter adds a nutty depth, transforming simple ingredients into a decadent treat perfect for any occasion.
Ingredients
Butter and Nuts
- 1 cup unsalted butter
- 1 cup coarsely chopped pecans
Dry Ingredients
- 3 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon table salt
- ½ teaspoon ground cinnamon
Wet Ingredients
- ⅔ cup mashed banana (about 1 large banana)
- 1 cup granulated sugar
- ⅔ cup light brown sugar (firmly packed)
- 2 large egg yolks
- 1 ½ teaspoons vanilla extract
Mix-ins and Toppings
- 2 cups chocolate chips (a mix of miniature and regular-sized semisweet recommended)
- Coarse granulated sugar for sprinkling on top (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line several baking sheets with parchment paper. Set aside for ready use.
- Braise Butter and Pecans: In a medium skillet over medium-low heat, melt the butter with the coarsely chopped pecans. Stir constantly until the butter foams, sizzles, and pops, allowing it to brown and develop a toasty aroma. This browning process enhances flavor significantly.
- Cool Butter Mixture: Pour the browned butter and nuts into a large heatproof bowl. Place it in the refrigerator briefly to cool it down while avoiding letting the butter become cold or solidified before continuing.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Set this mixture aside.
- Mash Banana and Mix Wet Ingredients: In a large mixing bowl, mash the banana until smooth. Add the cooled browned butter and pecans and stir thoroughly to combine all wet components evenly.
- Add Sugars: Stir in the granulated sugar and light brown sugar until the mixture is well blended.
- Incorporate Egg Yolks and Vanilla: Add the egg yolks and vanilla extract to the mixture and stir until fully combined, ensuring a smooth consistency.
- Combine with Dry Mixture: Gradually add the flour mixture to the wet ingredients, stirring until all flour is absorbed and the dough is uniform without overmixing.
- Fold in Chocolate Chips: Stir in the chocolate chips until evenly distributed throughout the dough.
- Portion Dough: Using a large scoop (¼ cup or approximately 95 grams), drop dough balls onto the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
- Optional Sugar Topping: Lightly sprinkle coarse granulated sugar on top of each cookie for a sweet, crunchy finish, if desired.
- Bake: Bake in the preheated oven on the center rack for 13 to 15 minutes, or until the edges turn a light golden brown, indicating the perfect balance of softness and crispness.
- Cool and Serve: Let the cookies cool completely on the baking sheets before serving to allow them to set and develop their full flavor and texture.
Notes
- Using browned butter with pecans adds a rich, nutty flavor that elevates the cookies beyond a traditional banana bread.
- Adjust cookie size if desired—smaller cookies will require less baking time.
- To speed up cooling of the browned butter, briefly refrigerate but avoid letting the butter harden completely before mixing.
- The cinnamon can be omitted or substituted with nutmeg for a different spice profile.
- Coarse sugar sprinkled on top is optional but adds a nice crunch and sparkle.
