Description
These Chocolate Chip Banana Bread Cookies combine the rich flavor of banana bread with the delightful texture of cookies, featuring browned butter, pecans, and a generous amount of chocolate chips. Perfectly soft and chewy with a hint of cinnamon and a toasty nutty note, these cookies are a delicious twist on classic banana bread, baked to golden perfection.
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
- 1 cup granulated sugar
- ⅔ cup light brown sugar (firmly packed)
- 2 large egg yolks
- 1 ½ teaspoons vanilla bean paste
Add-ins and Toppings
- 2 cups chocolate chips (a mix of miniature and regular-sized semisweet is recommended)
- Coarse granulated sugar (for sprinkling on top, optional)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line several baking sheets with parchment paper to prevent sticking and help cookies bake evenly.
- Brown Butter and Toast Pecans: In a medium skillet over medium-low heat, add the butter and pecans. Stir constantly as the butter melts, then continue stirring as it begins to sizzle, pop, and foam. Cook until the butter turns browned and fragrant, with popping sounds slowing down.
- Cool the Butter and Nuts: Pour the browned butter and pecans into a large heatproof bowl. Set aside to cool, optionally placing the bowl in the refrigerator to speed up cooling, but avoid chilling the butter fully.
- Mix Dry Ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, and ground cinnamon. Set this mixture aside.
- Combine Mashed Banana and Butter Mixture: Mash the banana in a large mixing bowl. Carefully add the cooled browned butter and nuts, stirring well to combine.
- Add Sugars: Stir in the granulated sugar and light brown sugar until well incorporated.
- Incorporate Egg Yolks and Vanilla: Add the egg yolks and vanilla bean paste, stirring until fully combined and smooth.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, stirring just until combined to avoid over-mixing.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the dough.
- Scoop Dough on Baking Sheets: Using a ¼-cup (approximately 95g) scoop, portion large dollops of dough onto the prepared baking sheets, spacing them at least 2 inches apart. For smaller cookies, scoop less dough and reduce baking time accordingly.
- Optional Sugar Topping and Bake: Sprinkle the tops of the cookies with coarse granulated sugar for a subtle crunch. Place the baking sheets on the center rack of the preheated oven and bake for 13-15 minutes, until the cookie edges are lightly golden brown.
- Cool and Serve: Allow the cookies to cool completely on the baking sheets before transferring or serving, ensuring they set properly for the perfect texture.
Notes
- Be careful not to overheat the butter when browning to avoid burning; look for a nutty aroma and a foamy texture.
- Using a combination of miniature and regular-sized semisweet chocolate chips creates a pleasing texture variation.
- If you prefer smaller cookies, adjust baking time accordingly to prevent overbaking.
- Coarse sugar sprinkled on top is optional but adds a nice crunch and visual appeal.
- Allow cookies to cool fully on the baking sheet for best texture and easy removal.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
