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Chocolate Chip Banana Bread Cookies Recipe

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4.4 from 4 reviews

  • Author: Emma
  • Total Time: 35 minutes
  • Yield: Approximately 24 cookies

Description

These Chocolate Chip Banana Bread Cookies combine the rich flavor of browned butter and toasted pecans with the moist sweetness of mashed bananas and a generous amount of chocolate chips. Perfectly soft with a slight crisp at the edges, these cookies are a delightful twist on traditional banana bread, amplified by the nutty aroma and flavor of browned butter and a mix of semisweet chocolate chips.

Ingredients

Browned Butter and Nuts

  • 1 cup (226 g) unsalted butter
  • 1 cup (170 g) coarsely chopped pecans

Dry Ingredients

  • 3 ¾ cups (470 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon table salt
  • ½ teaspoon ground cinnamon

Wet Ingredients

  • ⅔ cup (170 g) mashed banana
  • 1 cup (200 g) granulated sugar
  • ⅔ cup (166 g) light brown sugar, firmly packed
  • 2 large egg yolks
  • 1 ½ teaspoons vanilla bean paste

Additional

  • 2 cups (340 g) chocolate chips (a mix of miniature and regular-sized semisweet recommended)
  • Coarse granulated sugar for sprinkling on top (optional)

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line multiple baking sheets with parchment paper. Set these aside to be ready for baking the cookies.
  2. Brown Butter and Toast Pecans: In a medium-sized skillet over medium-low heat, add the unsalted butter and coarsely chopped pecans. Stir constantly as the butter melts, then continues to cook until it browns, releasing a toasty aroma and slowing its sizzling and popping. The butter will still be foamy but develops a nutty fragrance when browned perfectly.
  3. Cool the Butter Mixture: Pour the browned butter and toasted pecans into a large heatproof bowl. To speed cooling, place it in the refrigerator briefly, but do not let the butter get cold or solidify. This step is essential to avoid cooking the eggs in the next steps.
  4. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, table salt, and ground cinnamon. Set aside for incorporation into the wet ingredients later.
  5. Combine Wet Ingredients: In a large mixing bowl, mash the bananas until smooth. Add the cooled browned butter and pecans and mix thoroughly to combine all the buttery, nutty flavors with the banana base.
  6. Add Sugars: Stir in the granulated sugar and light brown sugar until the mixture is uniform and cohesive.
  7. Incorporate Egg Yolks and Vanilla: Add the two large egg yolks along with the vanilla bean paste to the mixture and stir until everything is fully blended.
  8. Add Flour Mixture: Gradually add the dry flour mixture to the wet banana and butter mixture. Stir carefully until the flour is just combined with no dry streaks remaining.
  9. Fold in Chocolate Chips: Gently fold in the chocolate chips until they are evenly distributed throughout the dough.
  10. Portion the Dough: Using a large ¼-cup (approximately 95g) scoop, drop generous mounds of dough onto the prepared baking sheets. Ensure each cookie is spaced at least 2 inches apart to allow for spreading during baking.
  11. Sprinkle with Coarse Sugar: Optionally, sprinkle the tops of each cookie with coarse granulated sugar for added texture and a sparkling finish.
  12. Bake: Place the baking sheets on the center rack of the preheated oven. Bake the cookies for 13 to 15 minutes, or until the edges start to turn a light golden brown.
  13. Cool and Serve: Remove the cookies from the oven and allow them to cool completely on the baking sheets before transferring or serving. This cooling step ensures they set perfectly and maintain their soft yet slightly crisp texture.

Notes

  • Browned butter adds a rich, nutty flavor that elevates these cookies beyond traditional banana bread.
  • Use ripened bananas for the best sweetness and flavor intensity.
  • If you prefer smaller cookies, reduce scoop size and adjust baking time shorter to avoid overbaking.
  • Coarse sugar on top is optional but adds a delightful crunch and aesthetic sparkle.
  • Cooling the butter before adding it to the banana prevents premature cooking of the egg yolks, ensuring smooth texture in the dough.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/chocolate-chip-banana-bread-cookies-recipe/