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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a rich golden brown and smells nutty. Be careful not to burn it. Remove from heat and let cool slightly.

In a large bowl, combine the cooled brown butter with the granulated sugar and dark brown sugar. Mix thoroughly with a whisk or spatula until well combined and smooth.

Add the mashed overripe banana to the sugar-butter mixture and continue mixing until fully incorporated and no large lumps remain.

Stir in the egg yolk and vanilla extract until the mixture is smooth and well combined.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.

Fold in the chocolate chips and toffee bits until evenly distributed throughout the dough.

Scoop uniform portions of the cookie dough (about 2 tablespoons each) onto the prepared baking sheet, leaving some space between each cookie.

Bake for 10-12 minutes, or until the edges are golden brown and slightly crisp, and the centers are still soft and chewy. For a more intense chocolate flavor, you can press a few extra chocolate chips onto the tops of the warm cookies immediately after removing them from the oven.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Sprinkle with flaky sea salt while still warm, if desired.


Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a rich golden brown and smells nutty. Be careful not to burn it. Remove from heat and let cool slightly.

In a large bowl, combine the cooled brown butter with the granulated sugar and dark brown sugar. Mix thoroughly with a whisk or spatula until well combined and smooth.

Add the mashed overripe banana to the sugar-butter mixture and continue mixing until fully incorporated and no large lumps remain.

Stir in the egg yolk and vanilla extract until the mixture is smooth and well combined.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.

Fold in the chocolate chips and toffee bits until evenly distributed throughout the dough.

Scoop uniform portions of the cookie dough (about 2 tablespoons each) onto the prepared baking sheet, leaving some space between each cookie.

Bake for 10-12 minutes, or until the edges are golden brown and slightly crisp, and the centers are still soft and chewy. For a more intense chocolate flavor, you can press a few extra chocolate chips onto the tops of the warm cookies immediately after removing them from the oven.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Sprinkle with flaky sea salt while still warm, if desired.
