Brown Butter Banana Bread Chocolate Chip Cookies
Brown Butter Banana Bread Chocolate Chip Cookies
Ingredients
For the Brown Butter Base
- 1 cup unsalted butter, cubed
- 2 tablespoons cold water
For the Wet Ingredients
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 egg yolks
- 2 very ripe bananas, mashed
- 2 tablespoons unsweetened cocoa powder
For the Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup bread flour
- 1 tablespoon ground coffee
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Mix-ins and Topping
- 4 ounces semi-sweet chocolate bar, roughly chopped into chunks
- 4 ounces bittersweet chocolate bar, roughly chopped into chunks
- 1/2 cup walnuts, chopped
- 1 teaspoon flaky sea salt, for sprinkling, as needed
Instructions
- 1
Prepare an ice bath by filling a large bowl with ice and a little water. Place a metal bowl over the ice bath.
⏱️ 2 min
- 2
In a medium saucepan over medium heat, melt the cubed unsalted butter. Continue to cook, stirring occasionally, until the butter browns and takes on a nutty aroma. The milk solids will toast and settle at the bottom.
⏱️ 8 min
- 3
Immediately pour the hot brown butter into the metal bowl set over the ice bath. Add the cold water and whisk vigorously until the butter cools and rehydrates, reaching a softened, creamy consistency.
⏱️ 5 min
- 4
Remove the metal bowl from the ice bath. Add the light brown sugar and granulated sugar to the softened brown butter. Whisk until well combined and fluffy.
⏱️ 3 min
- 5
Whisk in the egg yolks one at a time until fully incorporated.
⏱️ 2 min
- 6
Add the mashed very ripe bananas and unsweetened cocoa powder to the wet ingredients. Mix until well combined.
⏱️ 3 min
- 7
In a separate bowl, whisk together the all-purpose flour, bread flour, ground coffee, baking soda, and salt.
⏱️ 2 min
- 8
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few streaks of flour are fine.
⏱️ 3 min
- 9
Fold in the chopped semi-sweet chocolate, bittersweet chocolate, and chopped walnuts until evenly distributed throughout the dough.
⏱️ 3 min
- 10
Line a baking sheet with parchment paper. Using an ice cream scoop, portion the cookie dough onto the prepared baking sheet. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight.
⏱️ 5 min
- 11
Preheat your oven to 375°F (190°C). Line a new baking sheet with parchment paper.
⏱️ 10 min•🌡️ 375
- 12
Remove the chilled cookie dough from the refrigerator. Roll each scooped portion into a ball. Place the cookie dough balls onto the prepared baking sheet, leaving enough space between them.
⏱️ 5 min
- 13
Press a few extra chocolate chunks onto the top of each cookie dough ball and sprinkle lightly with flaky sea salt.
⏱️ 2 min
- 14
Bake for 10-12 minutes, or until the edges are set and golden brown but the centers still look slightly soft. Immediately after removing from the oven, lift the baking sheet about 6 inches and gently 'slam' it onto the counter. This helps the cookies flatten and create crinkly tops.
⏱️ 12 min•🌡️ 375
- 15
Sprinkle with a final pinch of flaky sea salt while still warm. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Banana Bread Chocolate Chip Cookies
Ingredients
For the Brown Butter Base
- 1 cup unsalted butter, cubed
- 2 tablespoons cold water
For the Wet Ingredients
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 egg yolks
- 2 very ripe bananas, mashed
- 2 tablespoons unsweetened cocoa powder
For the Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup bread flour
- 1 tablespoon ground coffee
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Mix-ins and Topping
- 4 ounces semi-sweet chocolate bar, roughly chopped into chunks
- 4 ounces bittersweet chocolate bar, roughly chopped into chunks
- 1/2 cup walnuts, chopped
- 1 teaspoon flaky sea salt, for sprinkling, as needed
Instructions
- 1
Prepare an ice bath by filling a large bowl with ice and a little water. Place a metal bowl over the ice bath.
⏱️ 2 min - 2
In a medium saucepan over medium heat, melt the cubed unsalted butter. Continue to cook, stirring occasionally, until the butter browns and takes on a nutty aroma. The milk solids will toast and settle at the bottom.
⏱️ 8 min - 3
Immediately pour the hot brown butter into the metal bowl set over the ice bath. Add the cold water and whisk vigorously until the butter cools and rehydrates, reaching a softened, creamy consistency.
⏱️ 5 min - 4
Remove the metal bowl from the ice bath. Add the light brown sugar and granulated sugar to the softened brown butter. Whisk until well combined and fluffy.
⏱️ 3 min - 5
Whisk in the egg yolks one at a time until fully incorporated.
⏱️ 2 min - 6
Add the mashed very ripe bananas and unsweetened cocoa powder to the wet ingredients. Mix until well combined.
⏱️ 3 min - 7
In a separate bowl, whisk together the all-purpose flour, bread flour, ground coffee, baking soda, and salt.
⏱️ 2 min - 8
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few streaks of flour are fine.
⏱️ 3 min - 9
Fold in the chopped semi-sweet chocolate, bittersweet chocolate, and chopped walnuts until evenly distributed throughout the dough.
⏱️ 3 min - 10
Line a baking sheet with parchment paper. Using an ice cream scoop, portion the cookie dough onto the prepared baking sheet. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight.
⏱️ 5 min - 11
Preheat your oven to 375°F (190°C). Line a new baking sheet with parchment paper.
⏱️ 10 min•🌡️ 375 - 12
Remove the chilled cookie dough from the refrigerator. Roll each scooped portion into a ball. Place the cookie dough balls onto the prepared baking sheet, leaving enough space between them.
⏱️ 5 min - 13
Press a few extra chocolate chunks onto the top of each cookie dough ball and sprinkle lightly with flaky sea salt.
⏱️ 2 min - 14
Bake for 10-12 minutes, or until the edges are set and golden brown but the centers still look slightly soft. Immediately after removing from the oven, lift the baking sheet about 6 inches and gently 'slam' it onto the counter. This helps the cookies flatten and create crinkly tops.
⏱️ 12 min•🌡️ 375 - 15
Sprinkle with a final pinch of flaky sea salt while still warm. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 3 min