Salted Banana Chocolate Chunk Cookies
These brown butter banana cookies feel like a little bit of magic in every bite. The edges turn perfectly crisp, the centers stay soft and chewy, and the banana adds a gentle, cozy sweetness that pairs beautifully with all that chocolate. They’re made with simple, everyday ingredients — a whole banana, two sticks of butter, and a full bag of chocolate chips — and they’re naturally egg-free, making them a thoughtful choice for families with allergies.
And here’s a tip from our kitchen: this dough freezes wonderfully. Scoop portions using two spoons or a small ice-cream scoop, freeze on a tray, then store in a freezer bag. Bake straight from the freezer whenever you want warm cookies, right on time with zero fuss.
Equipment You'll Need
- Stand mixer or electric hand mixer
- Small saucepan for browning butter
- Large baking sheet
- Parchment paper
- Kitchen scale (for best results)
Ingredients
- 16 tablespoons salted butter (2 sticks)
- 80 g brown sugar (½ cup)
- 220 g white sugar (1 cup)
- 110 g mashed ripened banana (≈1 medium banana)
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 330 g all-purpose flour (2¼ cups)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt (Mortons or Diamond Crystal)
(or ½ teaspoon Morton's) - 113 g 70% dark chocolate, chopped into smallish chunks
- Flaky salt for finishing Flaky salt for finishing (We LOVE Maldon Salt and HIGHLY recommend it!)
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment.
- Brown 8 tablespoons of butter over medium-low heat, stirring until the milk solids turn golden. Increase heat briefly, then remove from heat and continue stirring until deep golden brown. Set aside.
- Cream the remaining butter with both sugars in a mixer for 3–4 minutes until light and fluffy.
- Mash the banana with cinnamon until completely smooth.
- Add the banana mixture and vanilla to the mixer and beat 2–3 minutes.
- Whisk together flour, baking powder, and salt.
- Fold dry ingredients into the dough, then fold in chopped chocolate.
- Portion nine 4-oz dough balls using a scale. Space widely on the sheet.
- Bake for 13–14 minutes, removing them while slightly underdone.
- Smack the hot tray firmly on the counter a few times to ripple the edges. Use a bowl to gently swirl each cookie into a circle. Finish with flaky salt.
- Let cool 15 minutes before serving.
Lynsie's Tips & Variations
The counter smack technique: I know it sounds unusual, but smacking that hot baking sheet on the counter creates those beautiful rippled edges and perfect texture. Don't skip it!
Prefer smaller cookies? You can make 16–18 cookies instead. Just portion them into smaller sizes and watch them in the oven so they don't burn.
The brown butter magic: Don’t rush this step! The nutty, caramelized flavor from properly browned butter is what makes these cookies extraordinary. Watch it closely — it goes from perfect to burnt quickly.