Salted Banana Chocolate Chunk Cookie Recipe
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These brown-butter banana cookies are a guest favorite at Opal & West House. With crisp golden edges, chewy centers, and melty dark chocolate, they strike the perfect balance of cozy and indulgent. Bonus: they’re egg-free and easy to make ahead for fresh-baked goodness anytime.
Ingredients
- 16 Tbsp salted butter
- ½ cup brown sugar (80 g)
- 1 cup white sugar (220 g)
- 1 medium ripe banana, mashed
- ½ tsp cinnamon
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour (330 g)
- 2 tsp baking powder
- 1 tsp kosher salt
- 113 g dark chocolate, chopped
- Flaky salt for finishing
Instructions
- Preheat oven to 375 °F (190 °C) and line a baking sheet with parchment paper.
- Brown half the butter over medium-low heat until golden and nutty; cool slightly.
- In a mixer, combine all butter with sugars; beat until fluffy (3–4 min).
- Add mashed banana, cinnamon, and vanilla; mix until smooth.
- Whisk flour, baking powder, and salt separately, then fold into the wet mix.
- Fold in chocolate chunks; scoop nine 4 oz (113 g) balls of dough.
- Bake 13–14 min until edges set. Remove and smack the baking sheet on the counter a few times — it creates beautiful rippled edges and perfect texture. Don’t skip this step!
- Sprinkle with flaky salt; cool 15 min before serving.
Lynsie’s Tips & Variations
The Counter Smack Technique: Smacking that hot baking sheet on the counter right after baking creates those signature rippled edges and the perfect chewy-crisp texture. It’s a little trick guests always ask about — and it never fails.
The Brown Butter Magic: Don’t rush the browning — it’s what gives the cookies their deep, nutty flavor.
For smaller cookies: Scoop 2 oz portions and bake 11–13 minutes.