Print
Ingredients
Scale
- 1/2 cup unsalted butter, cut into tablespoon pieces
- 2/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/3 cup mashed ripe banana
- 1 1/2 teaspoons pure vanilla extract
- 1 2/3 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 1 cup chocolate chips or chunks
- flaky sea salt, for sprinkling
Instructions
- Brown the butter in a saucepan over medium heat until golden and nutty, then cool.
- Combine the browned butter, brown sugar, and granulated sugar in a large bowl until smooth.
- Stir in the egg yolk, mashed banana, and vanilla extract until well mixed.
- Incorporate the flour, baking soda, salt, and cinnamon into the wet mixture.
- Fold in the chocolate chips gently to combine; the dough will be soft.
- Cover and refrigerate the dough for at least 1 hour, or up to 24 hours.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop the dough into balls, place them on the baking sheets, and bake for 10 to 12 minutes.
- Tap the baking sheet to create ripples in the cookies for added texture.
- Sprinkle flaky sea salt on top and let them cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
For best results, chill the dough to enhance flavors and texture.
Use ripe bananas for maximum sweetness and flavor.
Adjust baking time based on your oven for perfect consistency.
- Prep Time: 25 minutes
- Cook Time: 95 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg